Asian Chicken Wings

5 from 5 votes

These Asian chicken wings are crispy and sticky thanks to a secret (but simple) ingredient and sweet and spicy sauce. They make a delicious addition to any game day spread but are easy enough to enjoy for dinner with a side of veggies.

Prep Time5

Cook Time45

Total Time50

Course: Appetizer, Dinner, Main Course, Snack

Cuisine: American, Asian

Diet: Diabetic

Keyword: baked wings, chinese, super bowl

Servings: servings

Author: Molly Thompson

Equipment

Wire rack
Baking Sheet
Parchment paper or foil
Small and large mixing bowls

Ingredients

Chicken Wings

3 1/2 - 4 lbs chicken wings (whole or separated into drumettes and wingettes)
1 tablespoon baking powder aluminum-free
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon garlic powder

Sticky Asian Sauce

1 tablespoon sesame oil
3 tablespoons honey
2 tablespoons hoisin sauce
1/4 cup soy sauce, coconut aminos or tamari (for gluten-free options)
1/8 teaspoon cinnamon
2 teaspoons rice vinegar
4 cloves garlic minced
3 teaspoons fresh grated ginger root (can sub 1 teaspoon ground ginger)
1 Tablespoon sriracha more or less to desired spice
1 Tablespoon sesame seeds

Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil and top it with a wire rack (we used a wire cooling rack) then spray it with nonstick spray.
Pat the chicken wings dry really well with paper towels (don't skip this step). Arrange the wings in a single layer on the wire rack. For best results, let the chicken wings sit out at room temperature for 30 or so minutes for even cooking.
Mix thebaking powder, salt, black pepper and garlic powder in a small bowl and sprinkle over both sides of the chicken wings, using your fingertips to gently rub the seasoning and baking powder into the skin.
Bake the wings at 425°F for 40-50 minutes, turning the pan halfway through for even cooking. Start checking the internal temperature of the wings about 35 minutes into cooking because wing size and oven temperatures can vary. Note that using a chicken wing brine will cook the wings 20% faster. The target temperature for chicken wings is 165 degrees f, so we want to pull the wings out at about 155 - 160°F to allow for carryover cooking.
While they're baking, whisk together the sauce ingredients in a large bowl. When the wings are done, carefully transfer the wings to the large bowl with the sauce and toss them to coat the wings fully. You could also dip each wing individually into the sauce and place them back on the baking sheet.
Return the wings to the oven for 5 minutes right before serving to help the sauce stick to the wings and caramelize/bubble slightly. Serve them with more sesame seeds, sliced green onions, chopped cilantro or sliced chili peppers

Video

Notes

Gluten-free: use coconut aminos or Tamari instead of soy sauce and double-check the ingredients on the hoisin sauce to ensure the brand doesn't use any wheat or soy sauce to thicken it.

Vegetarian: use this sauce on with the base of our buffalo cauliflower wings.

Air fryer instructions: Follow the same directions to coat the wings then air fry them at 400°F for 18-20 minutes, carefully flipping halfway through. Coat with the sauce and air fryer for another 3-5 minutes before serving.

Nutrition