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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Table of contents

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

sesame oil, hoison, soy sauce, rice vinegar, gochujang, brown sugar

Asian wings Ingredients scallions, lime, ginger, garlic, sesame seeds

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.

wings with an asian coating and scallions

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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5 from 4 votes