Baked Asian Chicken Wings
I saw this baked Asian chicken wings recipe on Up Close & Tasty that looked terrific. I adapted it by baking them in the oven instead of grilling due to the weather, and they turned out delicious. The sauce was sticky and flavorful, and we all, kids included, loved these wings. There wasn’t a wing remaining when we finished dinner. I love that! These Asian chicken wings paired nicely with the spicy green beans and sesame noodles with sautéed shiitake mushrooms and kale.
Baked Asian Chicken Wings
Sauce:
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp vegetable oil
- 1 garlic clove, minced
- Dash of cayenne pepper, to taste
Other Ingredients:
- 2 lbs chicken wings
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- Toasted sesame seeds
- 2 green onions, thinly sliced
How to Make Baked Asian Chicken Wings
Preheat the oven to 350 degrees. Line a baking sheet with foil or parchment for easier cleanup.
Make the sauce by stirring the hoisin sauce, soy sauce, honey, toasted sesame oil, vegetable oil, minced garlic, and cayenne. Set aside to allow flavors time to mingle.
Season and cook the wings by seasoning the 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 30 minutes.
Flip the wings over and cook for 10 minutes.
Sauce the wings by removing them from the oven and adding them to a large bowl. Drizzle the sauce on top and toss to coat the wings evenly with the sauce.
Place the sauced wings back on the baking sheet and into the oven for 5 minutes.
Serve chicken wings topped with toasted sesame seeds and green onions. Enjoy.
Equipment
Ingredients
Sauce:
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp vegetable oil
- 1 garlic clove minced
- Dash of cayenne pepper to taste
Other Ingredients:
- 2 lbs chicken wings
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- Toasted sesame seeds
- 2 green onions thinly sliced
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with foil or parchment for easier cleanup.
- Make the sauce by stirring the hoisin sauce, soy sauce, honey, toasted sesame oil, vegetable oil, minced garlic, and cayenne. Set aside to allow flavors time to mingle.
- Season and cook the wings by seasoning the 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 30 minutes.
- Flip the wings over and cook for 10 minutes.
- Sauce the wings by removing them from the oven and adding them to a large bowl. Drizzle the sauce on top and toss to coat the wings evenly with the sauce.
- Return the sauced wings to the baking sheet and into the oven for 5 minutes.
- Serve chicken wings topped with toasted sesame seeds and green onions. Enjoy.
yum! love the asian twist on these wings!
Great use of homemade hoisin sauce, Pam. These chicken wings look fingerlickingly delicious and good!
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!
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
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!
They look good, and your presentation was really pretty!
Happy Easter, Pam and family.
I like to make Asian food at home too. It is so much healthier and affordable.
This looks delicious!!
Happy Easter. Catherine xo
Those look very tasty. Have a wonderful Easter!
I really like baking chicken wings, actually better than grilling and way better than the frying mess. Thanks for this recipe, and pinning to my “winging it” board. 🙂
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!)
These sound yummy and easy!
They look delicious, Pam! Have a blessed Easter 🙂
That glaze sounds delectable!!
finger-lickin’ good!
I love the pop of green! I make a similar version of these a lot and they’re a hit. I’m going to try your recipe next time…
Tasty but could use more sauce
This recipe is amazing! No complaints from anyone and we did NOT have leftovers!
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
Does the garlic clove go in the sauce? It’s not mentioned as how to use it
Carole,
I have corrected the recipe. You add it to the sauce.
Pam
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.
Carole,
I’m so glad you like these wings! Thanks for taking the time to let me know.
-Pam