Crispy Asian Chicken Wings

February 3, 2016 By Cathy — 15 Comments
Sticky, sweet, spicy and crispy Asian chicken wings are perfect party fare!

Asian Chicken Wings

You didn’t think I was going to let you host your Super Bowl party without a recipe for crispy, saucy chicken wings did ya? No matter how you like them…buffalo, spicy, mild, fried or baked…they’re a must on the big day. This year I’m mixing it up and going with Asian flavored wings. Let me be clear. I LOVE buffalo wings. Hot and spicy, but not so hot that I can’t feel my face, but not so mild that I don’t need to have my beer handy to take the edge off.

Crispy Asian Chicken Wings

 

Crispy Asian Chicken Wings

But as much as I adore the classic, I love to test out new recipes too. I’ve tackled various Asian flavored chicken wing recipes over the years, but this one is my favorite. I’ve found that marinating the wings overnight makes for a super tender and flavorful bite. The marinade is packed full of Asian flavors…soy, hoisin, sesame, garlic and ginger combined with a little brown sugar for sweetness and lime for tang. The wings are baked until crispy and the sauce is syrupy and thick. They’re perfect served with a sprinkle of sesame seeds, scallions and a squeeze of lime. If you’re feeling saucy, cook the reserved marinade down to serve on the side or drizzled over the top. This is one of those times when less isn’t more.

Paired with a big green salad, these Asian chicken wings make for a nice, light dinner too.  No need to fuss with a pot of oil or an electric fryer since these are baked instead of fried, and the active prep time is pretty minimal. Make sure you account for marinating the wings though, as they really do benefit from a good, overnight soak.

If you’re serving these at your party, be sure to have a stack of napkins nearby to mop up all that sticky, spicy sauce. While you’re at it, keep those cold beers close too. These wings will definitely have your guests licking their fingers and wondering…buffalo who?

Crispy Asian Chicken Wings

5.0 from 2 reviews
Crispy Asian Chicken Wings
 
Prep time
Cook time
Total time
 
Sticky, sweet, spicy and crispy Asian chicken wings are perfect party fare!
Author:
Recipe type: Appetizer
Cuisine: Asian
Serves: 1 dozen wings
Ingredients
  • 2 lbs chicken wings (tips removed and separated into drummettes and wings)
  • 2 cloves garlic, smashes
  • 1½ inch piece ginger, coarsely chopped
  • 1 lime, zested and squeezed
  • 2 Tbsp light brown sugar
  • 2 Tbsp chili garlic sauce
  • 2 Tbsp unseasoned rice vinegar
  • 2 Tbsp soy sauce
  • 3 Tbsp hoisin sauce
  • 1½ tsp kosher salt
  • 3 Tbsp sesame oil
  • *sliced scallions, lime wedges and sesame seeds for garnish
Instructions
  1. Whisk all the ingredients (expect wings and garnish) together in a bowl.
  2. Place the chicken wings in a large Ziploc bag and pour marinade over.
  3. Seal and turn several times to coat.
  4. Chill at least 4 hours, but overnight is ideal.
  5. The following day preheat oven to 350 degrees and place chicken wings on a non-stick foil lined sheet sheet tray, reserving marinade.
  6. Bake for 1 hour, or until cooked though and browned. Turn the wings a couple times as they cook to prevent sticking and promote even cooking.
  7. Strain the reserved marinade into a saucepan over med/high heat.. Add ½ cup water to the pan and bring to a boil. Boil 10 minutes. Start with ½ cup water and add more if the sauce gets too thick.
  8. Sprinkle the chicken wings with sesame seeds and scallions and serve with sauce and lime wedges.

Crispy Asian Chicken Wings

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Filed Under: Appetizers/Snacks, Recipe

Comments

15 responses to “Crispy Asian Chicken Wings”

  1. Oh my gawsh, one can certainly NOT have a super bowl party without wings!! And these look beyond delicious, Cathy! Loving the spicy Asian flavor!! I would demolish these in record time! Pinned! Cheers!

  2. Absolutely Cathy! The Super Bowl would not be complete without some tasty wings to nibble on! I love the flavors in your recipe! I’ll need to make them for my son Casey when he comes home for break! He’ll LOVE them!

  3. These look so great! I’m in Patriots country so I think we’re all planning to spend the day staring glumly at the wall, but these wings would perk things up. 🙂

  4. […] Crispy Asian Wings – by What Should I Make For –  Hot and spicy, but not so hot that I can’t feel my face, but not so mild that I don’t need to have my beer handy to take the edge off. […]

  5. Duane Goodson says:

    Going to try it today, smells good when I was mixing up everything, of course the ultimate is what it tastes like. I am grilling the wings on charcoal and taking no short cuts. I expect this to be delicious, I have taken the main ingredients and altered them sightly to suit my taste, but I am creating art here so give me the benefit of what the eye of an artist sees. No I am not painting it, I am eating it. : )

  6. Connie says:

    Made these yesterday and so delicious! Had to use a little cornstarch to thicken the sauce but we ate most without any. So tender and moist!

    • Cathy says:

      So happy that you enjoyed them Connie and I really appreciate you taking the time to let me know!

  7. Theo Hibpshman says:

    How did you get such a deep red color with the finishing product? Just curious. Great wings!

    • Cathy says:

      The sugar in the marinade helps them caramelize and deepen in color. If yours aren’t as dark, you could try increasing the heat or length of time in the oven.

  8. Jacob says:

    Can’t wait to try these wings!!
    They have been marinating for 12 hours now.
    Quick question….
    Can these wings be grilled or just baked in the oven. We are having a BBQ today and want to know if it makes a difference. Thanks!

    • Cathy says:

      Jacob, I’ve only baked them, but I would think grilling would work well too. If you tried grilling them, let me know how they turned out.

  9. […] Source : What Should I Make For… […]

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