Crispy Baked Asian Chicken Wings

These crispy baked Asian wings are some of the best and easy-to-prepare wings you will find. If you’re looking for that sticky sweet, spicy, extra crispy, Asian chicken wing, this is the one!

A plate of crispy Asian chicken wings garnished with green onions and sesame seeds.
Now there’s a plate of wings!

It hits all the points that makes a great chicken wing. As it’s baked until crispy, all the fat is rendered off like a fried chicken wing (without all the extra calories). Nobody likes a fatty chicken wing!

The gochujang adds the perfect punch to the sauce. And all the ginger and garlic make this wing pop with explosive flavor.

Why This Recipe Works

The cooking of the chicken wings is exactly the same as our oven baked chicken wings. It is a super popular recipe but uses the standard buffalo wing sauce.

What makes this wing recipe is the sauce. And man is it good. We have used this sauce on several things we’ve made in the past, but it’s the first time we’ve posted it. Super flavorful with all those Asian flavors cranked up to 11.

When I say better than restaurants, it’s not a stretch. Perhaps there are better ones out there, but I haven’t found them yet.

Also, since we’re baking these wings versus grilling or frying, cooking these wings can’t be any easier.

Raw chicken wings on a black plate with green onions off to the side.

And with the addition of a pinch of baking powder, those wings crisp up as if they were fried in a deep fryer.

Making the sauce is a breeze as well. It’s just a matter of mixing the ingredients together, then when the wings are done, add some sauce to a hot pan and toss your wings. It just can’t get much easier than that.

This recipe works because the amount of work involved is much less than you would expect from such a flavorful, fun dish!

Variations

  • If you want to pan-fry your wings, add three tbsp of vegetable oil to 1lb of wings. Cook the wings for 5 minutes on each side, ensuring a good sear. Using an instant-read thermometer, cook until they reach 165 degrees F.
  • You can choose to grill your wings. Just layer them out in a single layer over some hot coals. Cook for about 7 minutes and flip. Cook for another 5 minutes. At this point, you’ll need to keep an eye on them. Move them around to avoid charring them. Cook until the wings reach an internal temperature of 165 degrees F.
  • Want to try a little smoke on them, check this post out. Take a bit longer but introduces a smokiness to the chicken wings. ( Smoked Cajun Chicken Wings ). Tasty!
  • If you’re a fan of green onions, double up on what we call for in the recipe. Each bite with green onion was just another wonderful layer of flavor. Can you have too much green onion??

Baking The Chicken Wings

Preheat the oven to 250 degrees Fahrenheit.

Next, place a wire rack on a tin foiled baking sheet (for easier cleanup) and spray it with non-stick oil.

Raw chicken wings in a glass bowl with baking powders sprinkled over them.

In a large bowl, add the chicken wings. Add the baking powder and salt and mix, making sure that the baking powder coats the chicken wings well. This is the secret to making those chicken wings extra crispy!

Raw chicken wings on a wire rack about to go into the oven.

Place the wings on the wire rack (single layer) and put them in the oven for 30 minutes.

Baked chicken wings on a wire rack.
Nice and super crispy!

After that, increase the temperature to 425 degrees F and continue to bake for 40 to 50 minutes until they are golden brown and crispy. For more even cooking, flip the wings halfway through.

Making The Sauce

While the wings are baking, prepare the sauce. And it doesn’t get much easier than this.

Add the gochujang, ketchup, brown sugar, molasses, soy sauce, sesame oil, ginger, and garlic in a bowl.

Whisk well until it’s well combined. That’s it! Set it aside until the chicken wings finish.

Finishing The Asian Chicken Wings

When the wings have finished baking, remove them from the oven and set them aside. Heat a large skillet at medium-high heat.

Depending on the size of the skillet and the number of wings, you may need to do these in batches.

Wings in a skillet being coated by the asian dipping sauce.

Add the sauce to the skillet and heat the sauce until it starts boiling. Next, add the wings to the sauce and mix to coat well.

When the sauce begins to boil, the sugars in the sauce will start to react, get nice and sticky, and adhere well to the wings.

A plate of Asian chicken wings on a black plate garnished with green onions and sesame seeds.
Look at that plate of goodness!

When the wings are sufficiently covered, remove them from the pan. Plate them up and garnish them with plenty of green onion and sesame seeds.

After that, serve them up and enjoy these amazingly tasty Asian chicken wings. You’re gonna get the crispness of the wing, tons of ginger and garlic, and the sticky sweet spiciness of the sauce. The green onion and sesame seeds just send it over the top.

A plate of Asian chicken wings garnished with green onions and sesame seeds.
So easy to make and packed full of Asian flavors!

Honestly, this is the one if you’re looking for that Asian-flavored wing. Promise!

Other Chicken Wings Recipes

A plate of Asian chicken wings garnished with green onions and sesame seeds.

Crispy Baked Asian Chicken Wings Recipe

The best sticky sweet, spicy Asian chicken wings you'll ever try. Tons of garlic and ginger flavor with that sweet heat you're looking for!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: Asian
Keyword: garlic, ginger, party food
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 4
Calories: 494kcal

Ingredients
 

The Wings

  • 2 lb Chicken wings
  • 1/2 tsp Baking powder
  • 1/4 tsp Kosher Salt

The Sauce

  • 1/3 cup Molasses
  • 5 Tbsp Gochujang
  • 4 Tbsp Ketchup
  • 3 Tbsp Finely chopped ginger
  • 2 Tbsp Finely chopped garlic
  • 2 Tbsp Brown sugar
  • 2 Tbsp Sesame oil
  • 2 Tbsp Soy sauce

The Garnish – Optional

  • 2 Green onion, thinly sliced
  • 1 tsp Sesame seeds

Instructions

Baking The Chicken Wings

  • Preheat the oven to 250 degrees Fahrenheit.
  • Place a wire rack on a tin foiled baking sheet (for easier cleanup) and spray it with non-stick oil.
  • In a large bowl, add the chicken wings. Add the baking powder and salt and mix, making sure that the baking powder coats the chicken wings well.
    2 lb Chicken wings, 1/2 tsp Baking powder, 1/4 tsp Kosher Salt
  • Place the wings on the wire rack (single layer) and bake them in the oven for 30 minutes.
  • After that, increase the temperature to 425 degrees F and continue to bake for 40 to 50 minutes until they are golden brown and crispy. For more even cooking, turn the wings halfway through.
  • Remove and set aside.

Making The Sauce

  • While the wings are baking, add the gochujang, ketchup, brown sugar, molasses, soy sauce, sesame oil, ginger, and garlic in a bowl.
    1/3 cup Molasses, 5 Tbsp Gochujang, 4 Tbsp Ketchup, 3 Tbsp Finely chopped ginger, 2 Tbsp Finely chopped garlic, 2 Tbsp Brown sugar, 2 Tbsp Sesame oil, 2 Tbsp Soy sauce
  • Whisk well until it’s well combined.

Finishing The Asian Chicken Wings

  • Heat a large skillet at medium-high heat.
  • Depending on the size of the skillet and the number of wings, you may need to do these in batches.
  • Add the sauce to the skillet and heat the sauce until it starts boiling. Next, add the wings to the sauce and mix to coat well.
  • When the wings are sufficiently covered, remove them from the pan. Plate them up and garnish them with plenty of green onion and sesame seeds.
    2 Green onion, thinly sliced, 1 tsp Sesame seeds
  • Serve and enjoy

Nutrition

Calories: 494kcal | Carbohydrates: 39g | Protein: 24g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 894mg | Potassium: 835mg | Fiber: 1g | Sugar: 32g | Vitamin A: 357IU | Vitamin C: 6mg | Calcium: 117mg | Iron: 3mg

Share With Your Friends And Family!

Leave a Reply

Your email address will not be published.