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Baked Asian Chicken Wings

Baked Asian Chicken Wings

My whole family loves Asian food so I have been experimenting more with it. I saw these wings on Up Close & Tasty that looked terrific. I adapted it a bit by baking them in the oven instead of grilling. They turned out terrific. The sauce was sticky and flavorful and we all, kids included, loved these wings. There was not a single wing left on the serving plate – I love that! These wings paired nicely with the Spicy Green Beans and Sesame Noodles with Sautéed Shiitake Mushrooms and Kale.

Baked Asian Chicken Wings

How to Make Baked Asian Chicken Wings

Preheat the oven to 350 degrees. Line a baking sheet with tin foil.

Make the hoisin sauce – click here for the recipe.

Stir together in a bowl the hoisin sauce, soy sauce, honey, sesame oil, vegetable oil, minced garlic, and cayenne.

If the chicken wings need to be cut into pieces – click this link for instructions. Season both sides of wings with sea salt, freshly cracked pepper, and garlic powder, to taste then place them on a baking sheet in a single layer, skin side up.

Baked Asian Chicken Wings

Place into the oven and roast for 40 minutes. Remove wings from the oven and place them in a large bowl to toss with the sauce. Place the sauced wings back on the baking sheet and into the oven for 5 minutes. Serve and enjoy.

Baked Asian Chicken Wings

 

Baked Asian Chicken Wings

Baked Asian Chicken Wings

Cook Time: 45 minutes
Servings: 4

Ingredients

  • 1 tbsp hoisin sauce click recipe link up above
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp vegetable oil
  • 1 garlic clove minced
  • Dash cayenne
  • 2 lb chicken wings
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • Sesame seeds toasted
  • 2 green onions thinly sliced

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with tin foil.
  • Make the hoisin sauce - click the link up above for the recipe.
  • Stir together in a bowl the hoisin sauce, soy sauce, honey, sesame oil, vegetable oil, and cayenne.
  • If the chicken wings need to be cut into pieces - click this link for instructions. Season both sides of wings with sea salt, freshly cracked pepper, and garlic powder, to taste then place them on a baking sheet in a single layer, skin side up.
  • Place into the oven and roast for 40 minutes. Remove wings from the oven and place them in a large bowl to toss with the sauce. Place the sauced wings back on the baking sheet and into the oven for 5 minutes. Serve and enjoy.
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24 Comments

  1. Hi, Pam, I don’t like chicken wings. If I made this recipe with drumsticks, do you think the bake time would be about the same? I looked at some of your other drumstick recipes but they use a little different method. Not sure how to make the switch. Thank you!

    1. Donna,

      I think it would be great! Cook them like you cooked the other chicken drumsticks – in the pan first then in the oven. Remove from the oven the last five minutes and toss them with the sauce and put them back in the oven for 5 minutes.

      I hope this helps.

      Cheers,
      Pam

  2. Chicken wings are the way to my husbands heart. He just loves them. I’m going to have to make him these asian stye chicken wings. It will make him so happy! Loving all these asian recipes you’ve been posting lately. Keep ’em coming!

  3. This makes me wish I liked Asian food! The picture is gorgeous… ingredients are definitely do-able… hmmm…. maybe football food for my friends in the upcoming season? I LOVE your site, Pam! 🙂 A very happy Easter to you and yours (to everyone!)

  4. Just sayin, If you haven’t tried the recipe, shouldn’t you just hold your comments? Sure looks good……. Sounds tasty>>>> DUH!
    I have a batch in the oven right now and will let you know. Thanks

  5. 5 stars
    I have made this recipe a couple times and it has become my favorite. this is delicious and easy to cook. Housin sauce and sesame make the flavor and are my go to when making Asian sauces.
    Thank You for posting the recipe.