Description
These Asian Chicken Wings are irresistibly crispy and sticky with a bold, sweet, and savory glaze enhanced by a secret ingredient for extra crispness. Perfect for game days or a flavorful dinner, these wings are baked on a wire rack to achieve ultra-crispy skin and tossed in a vibrant Asian-inspired sauce with garlic, ginger, hoisin, honey, and sriracha.
Ingredients
Chicken Wings
- 3 1/2 – 4 lbs chicken wings (whole or separated into drumettes and wingettes)
- 1 Tablespoon baking powder (aluminum-free)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
Sticky Asian Sauce
- 1 Tablespoon sesame oil
- 3 Tablespoons honey
- 2 Tablespoons hoisin sauce
- 1/4 cup soy sauce (or coconut aminos or tamari)
- 1/8 teaspoon cinnamon
- 2 teaspoons rice vinegar
- 4 cloves garlic, minced
- 3 teaspoons fresh grated ginger root (or 1 teaspoon ground ginger)
- 1 Tablespoon sriracha (adjust to taste)
- Toppings: sesame seeds and green onion slices
Instructions
- Preheat and Prepare Rack: Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil. Place a wire rack on top and spray the rack with nonstick spray to prevent sticking.
- Dry and Arrange Wings: Pat the chicken wings dry thoroughly using paper towels to help them crisp up. Arrange the wings in a single layer on the wire rack. For more even cooking, let them sit out at room temperature for 20-30 minutes.
- Season Wings: In a small bowl, combine baking powder, kosher salt, black pepper, and garlic powder. Gently rub this mixture onto both sides of each wing with your fingertips, coating them evenly.
- Bake Wings: Place the wings in the preheated oven and bake for 40-50 minutes, turning the pan halfway through to ensure even cooking. Start checking the internal temperature at about 35 minutes; the wings are done when they reach 165°F internally.
- Make the Sauce: While baking, whisk together sesame oil, honey, hoisin sauce, soy sauce, cinnamon, rice vinegar, minced garlic, grated ginger, and sriracha in a large bowl until well combined.
- Toss Wings in Sauce: When the wings finish baking, carefully transfer them to the bowl with the sauce and toss to coat all wings thoroughly. Alternatively, dip each wing individually then place back on the baking sheet.
- Final Bake to Caramelize: Return the sauced wings to the oven for an additional 5 minutes. This step helps the sauce adhere and caramelize slightly for extra flavor and sticky texture.
- Serve: Remove wings from the oven and garnish with sesame seeds and sliced green onions. Optionally add chopped cilantro or sliced chili peppers for extra flair. Serve immediately for best crispness.
Notes
- Using baking powder (aluminum-free) helps dry out the skin and create a crispier texture when baked.
- Patting wings completely dry before seasoning is essential for crispiness.
- Letting wings rest at room temperature before baking promotes even cooking.
- Monitor internal temperature to ensure wings are fully cooked and safe to eat (165°F).
- The 5-minute final bake with sauce helps the glaze stick and caramelize without burning.
- For a less spicy version, reduce or omit the sriracha in the sauce.
- Use a wire rack over a baking sheet to allow air circulation around wings for maximum crispiness.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
