Crispy Baked Asian Chicken Wings

These Crispy Baked Asian Chicken Wings are sweet, salty, sticky, and so easy to make. The chicken wings are baked, not fried, so they are healthier and there is less mess! Make these Crispy Baked Asian Chicken Wings for your next party or get together or just a fun weeknight meal!

Crispy Baked Asian Chicken Wings on a plate with chopped green onions and baked sesame seeds for garnish
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I love fried foods, don’t get me wrong. But I don’t love the amount of oil it takes, the inevitable oil splashes, and the smell in my house after frying something. If I fry things, I usually do it in very small batches or outside.

So when I started craving chicken wings I knew I had to find a way to bake them. These Crispy Baked Asian Chicken Wings will not disappoint and you won’t even miss the frying. There is a secret ingredient that helps makes these wings so crispy, you will think they were fried!

How long does it take to bake Crispy Baked Asian Chicken Wings?

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 (250º) for 30 minutes and then a higher temp (425º) 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.

baked asian chicken wings with green onion and sesame seeds

How do you get the chicken wings crispy in the oven?

To get a nice crispy skin, there are a few things you need to ensure happen. 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.

baking sheet prepared with foil and a rack for baking chicken wings

How do you make the sticky Asian sauce?

This sticky Asisan sauce is so delicious and easy to make! Place all of the sauce ingredients into a saucepan and bring to a boil. You want to make sure you simmer the sauce for 5-8 minutes to reduce it down. Once everything has heated and reduced, remove from the heat. After your wings have baked, you will add the sauce to a large bowl and then add the chicken wings. Each wing gets coated with the sauce and any extra will be spooned right over the top. Don’t forget extra napkins when you are digging in!

baked asian chicken wings with green onion and sesame seeds

Tips for baking Crispy Baked Asian Chicken Wings in the oven:

  • 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.
Crispy Baked Asian Chicken Wings on a plate with chopped green onions and baked sesame seeds for garnish
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Crispy Baked Chicken Wings

These Crispy Baked Asian Chicken Wings are sweet, salty, sticky, and so easy to make. The chicken wings are baked, not fried, so they are healthier and there is less mess!
Course Appetizer, Main Course
Cuisine American, Asian
Keyword asian chicken wings, baked chicken wings, baked wings, chicken wings, crispy wings, sticky chicken wings, sticky wings
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 2 people
Author EmilyFabulous

Equipment

  • baking sheet with rack
  • large bowl
  • mixing bowl
  • small/med saucepan
  • tongs

Ingredients

Chicken Baking Ingredients

  • 2 lbs chicken wings
  • 2 tbsp baking powder
  • 1/2 tsp kosher salt
  • ½ tsp fresh ground pepper

Sauce Ingredients

  • t tsp vegetable oil
  • 1 tbsp grated ginger
  • 1 tbsp sweet chili sauce
  • 1 tbsp chili paste (I use Sambal Oelek found in the grocery store)
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 5 tbsp soy sauce (I used low sodium)
  • 2-3 cloves garlic, minced

Toppings

  • 3 tbsp green onion, chopped
  • 2 tbsp toasted sesame seeds

Instructions

  • Preheat oven to 250°. Prepare a baking sheet with foil first, then add a rack and spray it with non-stick spray.
    baking sheet with foil and rack
  • Completely dry the chicken wings with paper towels. Combine the baking powder, salt, and pepper in a large bowl. Add the dry chicken wings to the bowl and shake to fully coat (I also used my hands to ensure each piece was fully coated). Tap off the excess coating and put the wings on the prepared baking sheet. Place the baking sheet on the lower rack in the oven for 3o minutes.
    raw chicken wings on a rack before baking
  • After 30 minutes, turn up the heat to 425°. Place the pan on the upper oven rack and continue to bake for another 45-50 minutes. Rotate the pan halfway through the cooking time. The wings will be lightly browned when done. Be careful when rotating the pan and removing the wings when finished baking. The drippings are hot!!!
    baked chicken wings on rack
  • While the wings are cooking at the higher temp, add all of the sauce ingredients into a saucepan and stir to combine. Cook over med-high heat until boiling, then lower the heat and simmer for about 5-8 minutes. Remove the sauce from the heat and place in a large bowl.
    asian sauce for baked chicken wings in a pan
  • Once the wings have baked fully, 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 (careful the wings are still hot!).
    baked chicken wings in a bowl with sauce
  • Place the wings on a serving plate(s). Pour the remaining sauce over the wings and sprinkle with the chopped green onion and sesame seeds. Enjoy!
    Crispy Baked Asian Chicken Wings on a plate with chopped green onions and baked sesame seeds for garnish

Notes

This recipe was inspired by the recipe found HERE.

Other chicken wing sauces to try:

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

You could make these sauces 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 these buffalo style ?.

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More recipes from EmilyFabulous:

As always, thanks for checking out my recipe! I hope you get a chance to make these Crispy Baked Asian Chicken Wings. If you do, tag me on Instagram or Facebook and show me! Don’t forget to PIN this recipe for later and follow me on Pinterest as well.

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