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Sticky, sweet, spicy, and crispy Asian chicken wings are perfect party fare! They’re marinated to be extra tasty and juicy and baked in the oven to be extra easy!
You didn’t think I was going to let you host your Super Bowl party without a recipe for lip smacking chicken wings did ya, like today’s recipe for crispy Asian chicken wings? 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 choke and sputter, but not so mild that I don’t need to have my beer handy to take the edge off.
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.
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.
Let’s make Crispy Asian Chicken Wings
- Gather all of your ingredients.
- Whisk all of the ingredients for the marinade together.
- Pour the marinade over the chicken. Place the chicken and all of the marinade in a ziplock bag and turn several times. Refrigerate at least four hours or even better, overnight.
- Place the wings on a lined sheet tray and reserve the marinade.
- Bake at 350 degrees F for an hour, turning a few times to prevent sticking and promote even cooking.
- Add 1/2 cup water to the reserved marinade and boil until thickened and reduced. Serve the wings with sauce.
Tips for success
- I’ve found that marinating the wings overnight makes for a super tender and flavorful bite.
- Like your wings with more heat? Add a splash of Sriracha to dial it up.
- Turn, turn, turn those wings as the bake so they don’t burn and cook evenly.
- They’re perfect served with a sprinkle of sesame seeds, scallions, and a squeeze of lime for added flair.
- 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 crispy 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?
Check out these party food recipes!
- Garlic and Herb Grilled Chicken Wings
- Buffalo Cauliflower Bites with Blue Cheese Dip
- Buffalo Chicken Sliders
- Sausage Rolls
- Max’s Favorite Guacamole
- Pulled Chicken Skillet Nachos
- Crispy Tortellini Bites with Creamy Tomato Sauce
- Baked Buffalo Wings
Sticky, sweet, spicy, and crispy Asian chicken wings are perfect party fare! They’re marinated to be extra tasty and juicy and baked in the oven to be extra easy!
- 2 lbs chicken wings, tips removed and separated into drummettes and wings
- 2 cloves garlic, smashed
- 1 1/2 inch piece ginger, coarsely chopped
- 1 lime, zested and juiced
- 2 Tbsp light brown sugar, packed
- 2 Tbsp chili garlic sauce
- 2 Tbsp unseasoned rice vinegar
- 2 Tbsp soy sauce
- 3 Tbsp hoisin sauce
- 1 1/2 tsp kosher salt
- 3 Tbsp sesame oil
- *sliced scallions, lime wedges, and sesame seeds for garnish
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Whisk all the ingredients (expect wings and garnish) together in a bowl.
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Place the chicken wings in a large Ziploc bag and pour marinade over.
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Seal and turn several times to coat.
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Chill at least 4 hours, but overnight is ideal.
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The following day preheat oven to 350 degrees and place chicken wings on a non-stick foil lined sheet sheet tray, reserving marinade.
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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.
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Strain the reserved marinade into a saucepan over med/high heat.. Add 1/2 cup water to the pan and bring to a boil. Boil 10 minutes. Start with 1/2 cup water and add more if the sauce gets too thick.
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Sprinkle the chicken wings with sesame seeds and scallions and serve with sauce and lime wedges.
Recipe yields about a dozen wings.
- I’ve found that marinating the wings overnight makes for a super tender and flavorful bite.
- Like your wings with more heat? Add a splash of Sriracha to dial it up.
- Turn, turn, turn those wings as the bake so they don’t burn and cook evenly.
- They’re perfect served with a sprinkle of sesame seeds, scallions, and a squeeze of lime for added flair.
- 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.
Update Notes: This post was originally published in February 2016 but was republished with step-by-step photos and tips in February 2023.
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Cheyanne @ No Spoon Necessary says
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!
Cathy says
thanks cheyanne! that’s right, no Super Bowl party is complete without them!
Mary Ann | The Beach House Kitchen says
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!
Annemarie @ justalittlebitofbacon says
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. 🙂
Cathy says
I hear ya Annemarie. Although if we’re going glass half full, at least the pressure is off and we can focus on the food!
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. : )
Cathy says
How did it go Duane? Hope you enjoyed!
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!
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.
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.
Leila says
Oh my goodness gracious! I have made these over and over again several times and I can’t get enough. Sooo delicious! Thank you so much fot the recipe!
Cathy says
That’s amazing to hear Leila! They are perfect tailgating food so they’re pack in heavy rotation in my house right now too. Thanks so much for taking the time to comment! xo
Jay says
I made the sauce without the salt (personal preference) and it was delicious. I cooked some frozen wings in my air fryer and then tossed them in this sauce. So good!
Cathy says
So glad you enjoyed. I’ve always been curious about the air fryer, thanks for sharing your tips!
Laura Migliore says
Hey Cathy, Just came across these delicious looking wings. I do have a question. It looks like you used parchment paper, then I saw directions for foil. I usually bake my rings on a rack, that I spray with Pam. Do you think they would stick too much to use the rack? Also, I do use a low sodium soy sauce, but I noticed the hoisin sauce is very high sodium. I dont want them bland, but not sure about the amount of salt added to the marinade. Are they a little salty in taste if marinated about 8 hours? Thank you so much for your time.
Cathy says
Non stick foil or parchment paper can be used interchangeably, or foil sprayed with cooking spray. I don’t recommend using a rack as I think they will definitely stick. You can definitely use low-sodium soy sauce, but I haven’t come across a low sodium hoisin sauce in the store. I have seen a lot of homemade hoisin sauce recipes which would allow you to control the sodium, so that’s an option, though an extra step. I don’t find this recipe to be salty at all after marinating for several hours. Let me know how it goes!
Laura Migliore says
Hey Cathy, Thanks so much for responding so quickly. These wings are delicious and definitely spicy. I did switch them out to my baking rack halfway through, as it seemed they were kind of stewing in the water they gave off. I sprayed it well with Pam, and had no problem with them sticking. I did have to use the broiler at the end to further brown them. They were ok on their own, but tossed in the reduced sauce they were fantastic. The sauce didn’t taste overly hot once the wings were tossed in it. I kind of let the sauce boil longer and it was thick and syrupy and wonderful. My daughter, a heat fan, and her husband came by, needless to say there were none left. The only complaint I heard was that I only made one batch of sauce. I was concerned about the sodium, because the Hoisin sauce is so salty. I opted for one tsp.of kosher salt, and that was perfect for us. Thanks so much for a delicious recipe.
Cathy says
I LOVE hearing how it worked for you and great tips for using the rack. The reduced sauce really makes these if you ask me, either on the side for those that prefer crispier wings or tossed right in if you like em saucy. Thanks so much for sharing your feedback!
Rebecca says
WOW, definitely worth it. Everything Was perfect. Thank you.
Cathy Roma says
So great to hear! Those are a forever favorite in my house.
doreen dziokonski says
Best wings I’ve ever eaten or cooked. I didn’t have lime, replaced w blood oranges. Last five minutes I boosted the heat for more crisp. I had 4 lbs on 2 sheet pans. I’m 56 & my hubby is 59, best wings both of us have ever eaten. TYVM
Cathy Roma says
Seriously made my day!!! Love the tips about switching the citrus and cranking up the heat at the end!
Mary Anne Hoftman says
Have you. ever tried freezing them?
Cathy Roma says
I haven’t tried freezing these, but I have frozen chicken in marinade (uncooked) and I’m sure that would work for these as well. I wouldn’t recommend it after baking.
Harley Kettle says
I have this ramen restaurant in Utah that has the best Asian hot wings. These are the closest dupe I could find and I’m in love!
Cathy Roma says
So great to hear!! Glad you enjoyed!
mavee125 says
This Asian Chicken Wings recipe is so flavorful! I love it so much! I can eat this for a week if allergies don’t strike. lol. Thanks to Karman Foods, I got to get all my needed ingredients, fast and hassle-free. Will definitely be cooking this again.
Mary Beth says
Delicious! I baked them in a glass baking dish (clean up is easier) and managed to get them nice and browned and crispy. There was a lot of leftover sauce/marinade so used it the next day to cook some pork chops. Served with steamed rice.
Cathy Roma says
I love the way you think!!
Melissa gallio says
These look delicious and would like to make them for Super Bowl but wanted to know if I could make them in a slow cooker.
Cathy Roma says
I wouldn’t recommend a slow cooker as they probably wont crisp up properly.