Crispy Baked Asian Chicken Wings

Why I Love These Baked Wings

I love these Crispy Baked Asian Chicken Wings because they have a classically messy but absolutely delicious sauce and they are super crispy even though they aren't fried in oil.

I also love this wing recipe because anytime I make these wings, they are an instant hit at any party or get-together. These Crispy Baked Asian Chicken Wings will not disappoint and you won't even miss the frying.

If you love baked meals, check out my Baked Chicken Marinara and my Baked Chile Rellenos. All of these recipes are perfect for family meals or get-togethers.

How long does it take to Bake Chicken Wings in the Oven?

Baked chicken wings take longer than the fried version, but it's healthier and less messy. These Crispy Baked Asian Chicken Wings will bake at a low temp (250ºF) for 30 minutes and then at a higher temp (425ºF) for another 45-50 minutes.

This will ensure you get a nice crispy skin on the outside and they will be tender and juicy inside. While they are baking, you will whip up the sticky Asian sauce and have it ready to go once the wings are done baking.

How Do You Get Chicken Wings Crispy In The Oven?

To get a nice crispy skin, there are a few things you need to ensure happens. First, you need to make sure your chicken wings are completely dry before starting.

If you are using frozen wings, ensure they are fully thawed and dry before baking. Next, you will be using baking powder, the secret ingredient, to dredge the wings in.

This will help crisp up the skin by drawing out the moisture. Lastly, you want to place the wings on a rack on top of the baking sheet to ensure you get full air circulation all around the wings.

How to Make Crispy Baked Chicken Wings

Step 1: Preheat the oven to 250°F (120°C). Prepare a baking sheet with foil and a rack and spray it with non-stick spray. Dry the chicken wings completely with paper towels.

Step 2: Combine the baking powder, salt, and pepper in a large bowl. Add the dry chicken wings to the bowl and shake to fully coat (you can also use your hands to ensure each piece is fully coated). Tap off the excess coating and place the wings on the prepared baking sheet. Place the baking sheet on the lower rack in the oven and cook for 3o minutes at 250°F.

Step 3: After 30 minutes, turn the heat to 425°F (420°C). Carefully move the oven rack to the top setting and place the baking sheet back in the oven. Continue to bake the wings for an additional 45-50 minutes. Rotate the pan halfway through the cooking time. The wings will be lightly browned when done.

Step 4: While the wings are cooking at the higher temp, add the sauce ingredients to a medium saucepan and stir to combine. Cook over medium-high heat until boiling. Lower the heat and simmer for 5-7 minutes. Remove the sauce from the heat and pour it into a large bowl.

Step 5: Once the wings have finished baking, remove the pan from the oven and allow the wings to cool slightly. Add the wings to the bowl of sauce and use tongs to toss and fully coat each wing with sauce (be careful the wings are still hot!).

Step 6: Place the wings on a serving plate. Pour the remaining sauce over the wings and sprinkle with the chopped green onion and sesame seeds.

Other Chicken Wing Sauces to Try

You could make these sauce suggestions or buy them at the store. The possibilities are endless once you know how to bake crispy chicken wings! Don't forget the blue cheese and ranch if you make this recipe buffalo-style.

• Classic Buffalo Sauce
• BBQ sauce
• Garlic Honey Sauce
• Garlic Parmesan
• Lemon Pepper

Expert Tips for Baking Crispy Chicken Wings

• Make sure the wings are completely dry before coating and baking. Paper towels are the best tool for this and then you can just throw them away without worrying about raw chicken contamination.
• Once the wings have been coated in the baking powder mix, tap them lightly against the side of the bowl to ensure you have a very thin layer of coating.
• Use a rack to keep the wings off the surface of the baking sheet and to ensure full hot air circulation while baking.
• Spray the rack with non-stick spray or else you will have some chicken skin stuck at the end of baking and it's not easy to get off. Trust me on this one.
• Another cleanup tip, spread some foil on the bottom of the pan to collect the drippings.
• Use a very large bowl for the sauce to be able to coat the wings and toss them around.
• Don't worry if you still see a little bit of the baking powder coating after baking. You won't taste it at all and once the wings are coated in the beautiful sauce, you'll forget all about it.