
Asian Chicken Wings are sweet, sticky, crispy, savory, and baked to caramelized perfection!
Who doesn’t love the taste of sweet and spicy Asian flavors paired with a cool cucumber salad?
These will disappear in no time so be sure to make plenty!
Chicken wings are the best party food and when these are on the table they are in high demand. Unlike our popular Buffalo Chicken Tenders or Buffalo wings, these are a little less spicy but equally delicious! Great for game days or a casual dinner.
Pair them with Asian Coleslaw with Peanut Dressing for an easy dinner or lunch.
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Sticky Wings and Sauce Ingredients
This Asian marinade is a lightly spicy sauce that guarantees the crispy chicken wings become sticky in the oven. Simple ingredients are used in the marinade, and if you regularly cook Asian food you’re likely to have most of the ingredients on hand, however, they are easily found in the grocery store. See recipe card below for exact quantities.
- Chicken Wings – separated into wings and drumettes – see below for more details on cutting them and removing the chicken tips
- Hoisin Sauce – a sweet and salty thick Asian sauce that helps develop the sticky glaze
- Toasted Sesame Oil – adds depth of flavor
- Fresh Garlic – roughly minced or substitute garlic powder
- Dark Brown Sugar – dark brown variety gives the sauce a deeper flavor
- Rice Wine Vinegar – substitute apple cider vinegar or white vinegar if needed
- Soy Sauce – regular or low-sodium
- Lime Juice – freshly squeezed is best
- Gochujang Paste – see more on this amazing ingredient below
- Fresh Ginger – peeled and minced
- Salt – just a pinch
- Toasted Sesame Seeds – adds flavor and color
- Scallions – optional, but these green onions add beautiful color
How to make Asian Wings:
- Combine all of the marinade ingredients and whisk together in a large bowl or resealable container (everything except the scallions, sesame seeds, and chicken)
- Add the wings and coat them thoroughly
- Marinate the wings for up to 24 hours in the refrigerator in an airtight container (Marinating overnight is optional – see below)
- Preheat oven to 375˚F. Line a sheet pan with foil or a piece of parchment paper.
- Place the wings in a single layer on the prepared baking sheet. Reserve the leftover extra sauce for basting during the cooking time.
- Cook for 45-55 minutes, turning every 15 minutes, and basting each time with the extra sauce, or until the internal temperature is 175 degrees F.
- For the crispiest skin broil the wings on low for about 3 minutes after they are done baking.
- Remove from the baking sheet and serve garnished with scallions and sesame seeds.
How to cut chicken wings
- Buy the “party wings pack” if you can find them because they are precut, which will save you time. (These packs are usually readily available during football season)
- Otherwise, you will need to trim the whole wing into 3 pieces: the drumette, the flat piece, and the wingtip.
- Discard the wingtip (or save it for the next time you make chicken stock).
- Cut the full chicken wing right at the joint to separate it into 3 pieces, as shown below.
What is Gochujang paste?
Gochujang is a savory, sweet, and spicy Korean condiment made from red chiles. It is fermented and is used in a variety of ways. Gochujang is enjoying immense popularity right now and you might see it added to everything from ketchup to BBQ sauce. You’ll find a great variety of Gochujang in Korean markets and you can buy it in a large plastic tub which keeps in the refrigerator for a long time. If you don’t have a Korean market near you it is available on Amazon and in the Asian section of most large grocery stores. Remember – it’s a hot sauce so a little goes a long way!
How long to marinate Asian chicken wings
For this delicious recipe the prep time on these wings is short, but if you have time, marinate them overnight for the very best results. They will have an even bolder flavor. If you are running short on time you can skip the marinating time, or just marinate for a few hours.
Serving Sticky Asian Chicken Wings:
While cooking chicken wings, line a platter with any large green lettuce leaves, such as Bok Choy. Add the cooked wings. The large leaves help catch all the sticky sauce. Sprinkle generously with toasted sesame seeds and scallions. Add a dish of thinly sliced cooling cucumbers in the middle.
Storing Baked Asian Wings
- Refrigerator – Cool slightly and store for up to 3 days in an airtight container. To reheat just pop them in the oven or an air fryer for about 5 minutes at 350˚F.
- Freezer – Cool slightly and seal in an airtight container for up to 3 months. Thaw and reheat for about 5 minutes.
Other delicious appetizer recipes to try:
- Baked BBQ Chicken Wings – another easy way to make baked wings with BBQ sauce and a Parmesan wings option
- Szechuan Air Fryer Wings – want to make air fryer chicken wings? These are among our most popular Chinese recipes
- Chicken Skewers with Peanut Sauce – rich creamy peanut sauce is the perfect dipping sauce
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Asian Chicken Wings
Ingredients
- 2 pounds chicken wings, separated into wings and drummettes
- 3 Tablespoons Hoisin sauce
- 3 Tablespoons toasted sesame oil
- 2 Tablespoons garlic, roughly minced
- 2 Tablespoons dark brown sugar
- 2 Tablespoons rice vinegar
- 2 Tablespoons soy sauce
- 1 Tablespoon lime juice, freshly squeezed
- 2 teaspoon gochujang paste
- 2 teaspoon fresh ginger, minced
- ¼ teaspoon salt (optional)
Garnish:
- 3 scallions, sliced on the diagonal, white and green parts
- 2 Tablespoons toasted sesame seeds
Instructions
Marinade:
- Prepare marinade by whisking all ingredients except wings and garnish in a large bowl.
- Place chicken wings in a large ziplock bag or large resealable container and pour marinade over them. Shake to coat and marinate in refrigerator for up to 24 hours.
Cooking the wings:
- Preheat oven to 375°F. Line a baking sheet with aluminum foil or parchment paper.
- Place wings on prepared baking sheet in a single layer. Reserve the leftover marinade for basting the wings during baking.
- Bake for 45-55 minutes, turning wings every 15 minutes to prevent sticking and burning. Baste with a little marinade each time you turn the wings. Cook until they reach an internal temperature of 175℉
- Place wings on a prepared platter and sprinkle with sesame seeds. Garnish with scallions.
Notes
- Want it spicier? Add another teaspoon of gochujang paste or more fresh ginger
- This recipe can be doubled.
Helan
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Noelle
This is in my favorite wing recipes I have ever made at home, amazing flavors! Thanks for sharing 🙂
Cathy
Never ever could you go wrong with these! These were amazing! So full of flavor! Making more this weekend.
Jayne
Thanks Cathy! We are kind of in love with these too.
Mahy
It’s that season, huh?! Unbelievable chicken wings that can surely make any party a hit – yum!