Crispy Baked Chicken Wings

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

Crispy Baked Chicken Wings

Course: Appetizer, Main Course

Cuisine: American, Asian

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: servings

Calories: 292kcal

Author: Emily

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!

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Equipment

baking sheet with rack
2 large mixing bowls
medium mixing bowl
medium saucepan
tongs

Ingredients

Chicken Baking Ingredients

2 pounds chicken wings
2 tablespoons baking powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Sauce Ingredients

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

Toppings

3 tablespoons green onion, chopped
2 tablespoons toasted sesame seeds

Instructions

Preheat oven to 250°F. Prepare a baking sheet with foil and a rack and spray with non-stick spray. Dry the chicken wings completely 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 (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.
After 30 minutes, turn up the heat to 425°F. Carefully move the oven rack to the top setting and place the baking sheet back in the oven. Continue to bake the wings for additional 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 because the drippings are hot
While the wings are cooking at the higher temp, add all of 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.
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!).
Place the wings on a serving plate. Pour the remaining sauce over the wings and sprinkle with the chopped green onion and sesame seeds. Enjoy!

Notes

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.

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