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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.