Crispy Baked Asian Chicken Wings

by Emily | emilyfabulous.com

2 people

1 hr 20 min

These Crispy Baked Asian Chicken Wings are sweet, salty, sticky, and so easy to make. The chicken wings are baked, not fried, so they are healthier and there is less mess! Make these Crispy Baked Asian Chicken Wings for your next party or get together or just a fun weeknight meal! I love fried foods, don’t get me wrong. But I don’t love the amount of oil it takes, the inevitable oil splashes, and the smell in my house after frying something. These Crispy

Baked Asian Chicken Wings will not disappoint and you won’t even miss the frying. There is a secret ingredient that helps makes these wings so crispy, you will think they were fried!

Crispy Baked Asian Chicken Wings

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Recipe details

Yield 2 people
Time spent: Prep time: 10 Minutes Cook time: 70 Minutes Total time: 1 hr 20 min

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Ingredients

Chicken Baking Ingredients

2 lbs chicken wings
2 tbsp baking powder
1/2 tsp kosher salt
tsp fresh ground pepper

Sauce Ingredients

t tsp vegetable oil
1 tbsp grated ginger
1 tbsp sweet chili sauce
1 tbsp chili paste (I use Sambal Oelek found in the grocery store)
2 tbsp honey
2 tbsp brown sugar
5 tbsp soy sauce (I used low sodium)
2-3 cloves garlic, minced

Toppings

3 tbsp green onion, chopped
2 tbsp toasted sesame seeds

Instructions

Preheat oven to 250 . Prepare a baking sheet with foil first, then add a rack and spray it with non-stick spray.
Completely dry the chicken wings with paper towels. Combine the baking powder, salt, and pepper in a large bowl. Add the dry chicken wings to the bowl and shake to fully coat (I also used my hands to ensure each piece was fully coated). Tap off the excess coating and put the wings on the prepared baking sheet. Place the baking sheet on the lower rack in the oven for 3o minutes.
After 30 minutes, turn up the heat to 425 . Place the pan on the upper oven rack and continue to bake for another 45-50 minutes. Rotate the pan halfway through the cooking time. The wings will be lightly browned when done. Be careful when rotating the pan and removing the wings when finished baking. The drippings are hot!!!
While the wings are cooking at the higher temp, add all of the sauce ingredients into a saucepan and stir to combine. Cook over med-high heat until boiling, then lower the heat and simmer for about 5-8 minutes. Remove the sauce from the heat and place in a large bowl.
Once the wings have baked fully, remove the pan from the oven and allow the wings to cool slightly. Add the wings to the bowl of sauce and use tongs to toss and fully coat each wing with sauce (careful the wings are still hot!).
Place the wings on a serving plate(s). Pour the remaining sauce over the wings and sprinkle with the chopped green onion and sesame seeds. Enjoy!

Comments

Lynne on Oct 29, 2020

how would you adapt this to an air fryer?

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- Emily | emilyfabulous.com on Oct 29, 2020
  
  Hi Lynne, I haven't tried this in the air fryer yet, however, this is what I would do: prepare the wings as directed. Spray the wings and basket with non-stick spray. Set your air fryer at 375 and then cook the wings for 12 minutes, flip and cook for 12 minutes more. Turn up the heat to 400 and cook for an additional 5 minutes until your wings are brown and crispy! While the wings are still hot, toss in the sauce and enjoy!
  
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Crispy Baked Asian Chicken Wings

Crispy Baked Asian Chicken Wings

Recipe details

Ingredients

Chicken Baking Ingredients

Sauce Ingredients

Toppings

Instructions

Comments

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Crispy Baked Asian Chicken Wings

Crispy Baked Asian Chicken Wings

Recipe details

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Chicken Baking Ingredients

Sauce Ingredients

Toppings

Instructions

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