Crispy Baked Asian Chicken Wings Recipe

5 from 2 votes

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!

Prep Time10

Cook Time1 15

Course: Appetizer

Cuisine: Asian

Keyword: garlic, ginger, party food

Servings:

Calories: 494kcal

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.

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.

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