Asian Chicken Wings
These sweet, spicy, savory and sticky Asian Chicken Wings are bursting with intense flavor. They pair perfectly with a cool cucumber side dish.
Servings: 12 servings
Calories: 151kcal
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.
Nutrition
Calories: 151kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 475mg | Potassium: 101mg | Fiber: 1g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg