Craving that perfect balance of sticky-sweet, savory, and spicy chicken wings with an irresistibly crispy skin? Look no further! These Crispy Baked Asian Chicken Wings are an absolute game-changer, delivering restaurant-quality flavor and texture right in your own kitchen. Forget the mess and extra calories of deep-frying; our ingenious baking method guarantees exceptionally crispy wings, all coated in a vibrant, full-flavored Asian glaze that will have everyone reaching for more.
What makes a truly great chicken wing? For us, it’s a harmonious blend of textures and tastes: a shatteringly crisp exterior, tender and juicy meat on the inside, and a bold, complex sauce that clings to every morsel. This recipe hits all those essential notes. By baking these Asian wings until golden brown and gloriously crispy, we effectively render off excess fat, much like a fried wing, but without the added oil or heavy feeling. Say goodbye to greasy, flabby wings and hello to a lighter, yet equally indulgent, experience!
The secret to this recipe’s explosive flavor lies in its meticulously crafted sauce. Korean gochujang paste provides a delightful depth of sweet and spicy heat, while generous amounts of fresh ginger and garlic infuse the glaze with an aromatic punch that elevates every bite. It’s a symphony of Asian-inspired flavors, perfectly balanced for a truly unforgettable chicken wing experience.
Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.
Why These Crispy Baked Asian Chicken Wings Work So Well
The foundation of this incredible recipe utilizes the same highly successful baking technique from our popular oven baked chicken wings recipe. This method consistently produces wings that are incredibly crispy, often surprising those who are skeptical about baking as an alternative to frying. However, what truly sets *these* wings apart is their phenomenal Asian-inspired sauce.
We’ve fine-tuned this sticky-sweet, spicy, and savory glaze over time, using it on various dishes before finally perfecting it for these wings. And let us tell you, it’s absolutely fantastic! Every ingredient is carefully chosen to create a robust flavor profile, turning up the volume on those classic Asian notes to an exhilarating “11.” You’ll experience layers of aromatic ginger and garlic, the distinctive fermented spice of gochujang, and the rich sweetness of molasses and brown sugar, all culminating in a wonderfully complex and addictive glaze.
Claiming these wings are “better than restaurants” might seem like a bold statement, but it’s one we stand by. Many people find themselves continually searching for that perfect wing, and this recipe consistently delivers. Plus, the ease of preparation is unmatched. Baking these wings in the oven, rather than grilling or deep-frying, simplifies the cooking process dramatically, making it accessible for home cooks of all skill levels. You get all the flavor and crispiness without the fuss, mess, or constant monitoring typically associated with other cooking methods.
The magic truly happens with a small but mighty ingredient: baking powder. When properly applied, it works wonders, transforming the chicken skin into an incredibly crisp, almost delicate shell, mimicking the texture of deep-fried wings. This simple addition ensures that every bite offers that satisfying crunch, a stark contrast to the juicy meat underneath, making for a truly dynamic culinary experience.
As for the sauce, its preparation is remarkably straightforward. It’s a simple whisking of ingredients in a bowl. Once your wings emerge from the oven, hot and crispy, a quick toss in the warmed sauce is all it takes to achieve that coveted sticky glaze. The entire process from start to finish requires far less effort than you might imagine for such a profoundly flavorful and enjoyable dish. This recipe isn’t just about delicious food; it’s about making gourmet-level wings achievable and enjoyable for everyone.
Ingredient Spotlight: The Flavor Powerhouses
To truly appreciate the depth of these Asian chicken wings, it’s worth highlighting some of the star ingredients:
- Chicken Wings: For the best results, use “party wings” which are pre-separated into drumettes and flats, or separate them yourself. Patting them thoroughly dry is crucial for maximum crispiness.
- Baking Powder: Not baking soda! Baking powder (aluminum-free is preferred to avoid metallic taste) slightly raises the pH of the chicken skin, helping to break down proteins and draw out moisture, leading to a much crispier exterior.
- Gochujang: This Korean fermented chili paste is the heart of our sauce’s unique flavor. It offers a complex profile—spicy, sweet, savory, and umami-rich. You can find it in most Asian markets or well-stocked grocery stores. Adjust the amount to control the heat level.
- Molasses & Brown Sugar: These sweeteners don’t just add sweetness; they contribute a deep, caramelized flavor and are essential for achieving that desirable sticky glaze. Molasses, in particular, adds a rich, almost smoky undertone.
- Fresh Ginger & Garlic: While powders can be used, fresh ginger and garlic provide an unparalleled aromatic brightness and depth that truly makes the sauce “pop.” Don’t skimp on these for the best flavor!
- Soy Sauce & Sesame Oil: Essential for umami and a nutty aroma, these staples round out the Asian flavor profile.
Variations & Serving Suggestions for Your Asian Wings
While this baked version is a surefire winner, there are always ways to customize your chicken wing experience. Explore these delicious variations:
- Pan-Fried Wings: If you prefer a pan-fried finish, add three tablespoons of neutral vegetable oil to a pound of wings in a large skillet. Cook the wings for about 5 minutes on each side, ensuring they develop a beautiful golden-brown sear. Continue cooking, flipping occasionally, until an instant-read thermometer registers an internal temperature of 165 degrees F. This method offers a slightly different crispness and quick cooking time.
- Grilled Wings: For a smoky char, grill your wings! Arrange them in a single layer over hot coals or medium-high heat on a gas grill. Cook for approximately 7 minutes per side, then continue grilling, flipping and moving them around as needed to prevent charring, until they reach an internal temperature of 165 degrees F. The grill adds a fantastic outdoor flavor.
- Smoked Wings: Craving an even deeper, more complex flavor? Consider smoking your wings. This process takes a bit longer but infuses the chicken with an incredible smokiness that pairs beautifully with the Asian glaze. For inspiration, check out our recipe for (Smoked Cajun Chicken Wings). The principles of smoking can be adapted to this Asian-flavored recipe for a truly unique and tasty result!
- Double the Green Onions: Are you a true fan of the fresh, pungent bite of green onions? Don’t hesitate to double or even triple the amount called for in the recipe for garnish. Each additional sprinkle adds another wonderful layer of fresh flavor and vibrant color to your wings. Honestly, can you ever have too much green onion? We think not!
What to Serve with Asian Chicken Wings
These sticky, spicy, and sweet Asian wings are substantial enough to be a meal on their own, but they also pair wonderfully with a variety of sides to complete your feast:
- Steamed Rice: A simple bowl of fluffy white or brown rice is perfect for soaking up any extra sauce.
- Asian Slaw: A crisp, refreshing cabbage slaw with a sesame-ginger dressing provides a nice counterpoint to the richness of the wings.
- Quick Pickled Cucumber or Daikon: The tangy, crunchy texture helps cleanse the palate between bites.
- Blanched Edamame: A healthy and easy side that adds a touch of green.
- A Cold Beer: The perfect beverage to complement the sweet and spicy flavors!
Baking The Chicken Wings to Crispy Perfection
Achieving truly crispy baked chicken wings is a simple process, but it relies on a few key steps. Follow these instructions carefully for the best results:
First, preheat your oven to 250 degrees Fahrenheit. This initial low temperature is crucial for slowly rendering the fat from the chicken skin, preparing it for maximum crispness later.
Next, line a sturdy baking sheet with aluminum foil for easier cleanup – a small trick that saves a lot of scrubbing. Place a wire rack directly on top of the foil-lined baking sheet and spray the rack thoroughly with a non-stick cooking spray. This setup allows air to circulate completely around each wing, promoting even cooking and unparalleled crispiness.
In a large mixing bowl, add your chicken wings. It’s essential that the wings are as dry as possible; gently pat them with paper towels before placing them in the bowl. Then, add the baking powder and kosher salt. Mix thoroughly, ensuring that every single chicken wing is evenly coated with the baking powder. This step is the absolute secret to achieving that coveted extra-crispy skin, making them taste as though they were fried!
Arrange the coated wings in a single layer on the prepared wire rack, making sure they don’t touch each other. This ensures even air circulation, which is vital for crisping. Place them in the preheated 250-degree F oven and bake for 30 minutes. This initial low-temperature bake helps to slowly render the fat, setting the stage for the next phase of crisping.
After the initial 30 minutes, increase the oven temperature significantly to 425 degrees F. Continue to bake the wings for an additional 40 to 50 minutes, or until they turn a beautiful golden brown and are incredibly crispy to the touch. For even more consistent cooking and browning, it’s a good idea to flip the wings halfway through this higher-temperature baking period. Once done, remove them from the oven and set them aside while you prepare the glorious Asian sauce.
Making The Irresistible Asian Glaze
While your chicken wings are diligently crisping in the oven, you can prepare the show-stopping Asian glaze. The beauty of this sauce is its simplicity, requiring minimal effort for maximum flavor payoff.
Gather all your sauce ingredients: the vibrant gochujang, rich ketchup, sweet brown sugar and molasses, umami-packed soy sauce, aromatic sesame oil, and of course, the freshly chopped ginger and garlic. Add all of these ingredients into a medium-sized bowl.
Using a whisk, mix everything together thoroughly until all the ingredients are well combined and the sauce is smooth. That’s all there is to it! Once whisked, set the sauce aside. It will be ready to transform your crispy baked wings into a sticky, flavor-packed sensation as soon as they finish baking.
Finishing Your Sticky & Spicy Asian Chicken Wings
The final step brings everything together, transforming your perfectly baked wings into a glorious, sticky, and intensely flavorful experience. Once your wings are done baking and have achieved their incredible crispiness, remove them from the oven and set them aside, keeping them warm.
Next, heat a large skillet over medium-high heat. The size of your skillet will determine how many wings you can toss at once. Depending on the batch size, you may need to work in batches to ensure every wing gets thoroughly coated in the delectable sauce.
Pour the prepared Asian glaze into the hot skillet. Allow the sauce to heat through until it just begins to boil and bubble. At this point, the natural sugars in the sauce will start to caramelize and thicken, creating that perfect sticky consistency. Immediately add your crispy baked wings to the simmering sauce.
Quickly and vigorously toss the wings, using tongs or a spatula, ensuring each piece is completely covered in the beautiful, glossy glaze. As the sauce boils and clings, it will create a wonderfully sticky coating that locks in all those incredible sweet, spicy, and savory flavors.
Once the wings are sufficiently coated and glistening, remove them from the pan. Arrange them artfully on a serving plate, and now comes the final flourish: generously garnish with plenty of thinly sliced fresh green onions and a sprinkle of toasted sesame seeds. These garnishes don’t just add visual appeal; the green onions provide a fresh, pungent contrast to the rich sauce, while the sesame seeds offer a subtle nutty crunch.
Serve them immediately and prepare for an explosion of flavors and textures. You’ll be treated to the incredible crispness of the baked wing, followed by the powerful aromatics of ginger and garlic, and finally, the delightful sticky-sweet and spicy kick of the gochujang glaze. The added freshness from the green onions and the nutty note from the sesame seeds truly send these wings over the top, making them a truly unforgettable treat.
Honestly, if you’ve been searching for that perfect, crave-worthy Asian-flavored chicken wing, this is undoubtedly the one. Give it a try – you won’t be disappointed!
Other Delicious Chicken Wing Recipes You’ll Love
If you’re a true chicken wing enthusiast, you might also enjoy exploring these other fantastic recipes from our collection:
- The Secrets To Amazing Smoked Chicken Wings Every Time
- Cajun Smoked Wings That Will Blow You Away
- Oven Baked Chicken Wings
- Honey Sriracha Wings
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!
Print Recipe
Pin Recipe
Rate Recipe
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