These baked Sticky Asian Chicken Wings are glossy, crispy and loaded with flavor. This oven method is easier than frying and cleanup is a breeze.
A long, long time ago, in a land (not so) far away called Palo Alto, I worked at a law firm surrounded by a lot of great restaurants. One was a very popular, well known Bay Area Chinese restaurant.
One day, one very resourceful legal secretary (and wonderful friend) came back from lunch with a sauce recipe printed on little slip of paper that she assured me would change my life. I tucked this little piece of paper in a recipe binder and forgot about.
Years later I came across it and decided to give it a whirl. She was right. Life changing. Leave it to a legal secretary to find a way to get a restaurant to divulge its secrets.
Try these pronto! They are a little sweet, a little sticky, with a great balance of flavors from the seasoning and sauce. I guarantee they will be devoured at your next gathering.
Table of contents
- Chicken wings: I like to use wings that have been separated into flats and drumettes. You can find them packaged together and sold as “party wings”.
- Seasoning: Garlic pepper, salt, and cayenne pepper.
- Asian wings sauce: This sticky-sweet sauce consists of low sodium soy sauce, hoisin sauce, dry sherry, ketchup, brown sugar, fresh ginger root, and garlic.
- Garnish: Sesame seeds and thinly sliced green onions.
How to Make Asian Chicken Wings
- Season the wings: Combine the seasoning and toss it with the wings in a large bowl until they are well coated.
- Make the sauce: Combine the sauce ingredients in a small bowl and set it aside.
- First bake: Line a rimmed baking sheet with heavy duty foil, coat it with nonstick cooking spray, and spread the seasoned wings over it. Pop them in a preheated 425 degree oven for about 40 minutes.
- Coat with sauce: Remove the baking sheet from the oven and reduce the heat to 375 degrees F. Transfer the baked wings to a second foil-lined and greased baking sheet and pour about half of the sauce over the top. Stir the wings with the sauce until they’re all well coated. Then, sprinkle the sesame seeds over the top.
- Second bake: Return the wings to the oven and bake for an additional 15 minutes, or just until the sauce begins to caramelize. Watch closely and remove them from the oven before the sauce on the foil begins to burn.
Tips for the Best Asian Chicken Wings
Blot the wings dry: Place the wings in a large bowl and blot them dry with paper towels before tossing them with the seasoning. The seasoning will stick better if they are dry.
Clean baking sheet: After the first bake, transfer the wings to a second foil-lined and greased baking sheet and toss the greasy used foil. No muss, no fuss. This also eliminates all that grease from being in the finished product.
Serve with extra sauce: After you glaze the wings, place any remaining sauce in a saucepan and simmer it over low heat while the wings are in the oven. Pour the warm sauce into a small bowl and serve it with the wings for dipping.
Storage and Reheating Tips
- Refrigerate: Transfer leftover wings to an airtight container and refrigerate for up to 4 days.
- Reheat in Oven: Preheat the oven to 350 degrees F. Scatter the glazed wings over a foil-lined baking sheet that has been lightly coated with nonstick cooking spray. Bake the wings for about 10 minutes, flipping them halfway through the cooking time.
- Reheat in Air Fryer: Line your air fryer basket with parchment paper and cook the wings at 350 degrees F for about 5 to 7 minutes, or just until warmed through.
Asian Chicken Wings
- 2 teaspoons garlic pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 3 pounds party wings or chicken drummettes, (2 packages)
- ½ cup hoisin sauce
- ½ cup less sodium soy sauce
- ½ cup ketchup
- ½ cup brown sugar
- ¼ cup dry sherry
- 1 tablespoon fresh ginger root, minced
- 1 clove garlic, minced
- Sesame seeds
- 3 green onions, thinly sliced
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with heavy duty aluminum foil and coat the foil generously with non-stick cooking spray.
- In a small bowl mix together the garlic pepper, salt, and cayenne pepper. Place the chicken wings in a large bowl and sprinkle the seasoning mix over the top. Mix the wings well until well coated with the seasoning. Pour the wings out on to the foil-lined baking sheet and spread them out evenly. Place them in the oven and bake for 35 minutes or until golden brown. Remove from the oven and reduce the oven temperature to 375 degrees F.
- While the wings are baking, combine the hoisin sauce, soy sauce, ketchup, brown sugar, dry sherry, ginger root, and garlic in a medium bowl. Refrigerate until the wings come out of the oven.
- Line a second rimmed baking sheet with heavy duty aluminum foil and spray it generously with nonstick cooking spray. Transfer the partially cooked wings to the prepared baking sheet and drizzle about half of the sauce over the top of the wings. Mix well with a spoon or tongs until all of the wings are coated with sauce. Sprinkle the wings with sesame seeds and toss lightly. Place back in the oven and bake for an additional 10 to 15 minutes or until they appear to be crisped and cooked through. Watch closely and make sure to pull them out of the oven before the sauce begins to burn.
- While the wings are cooking, transfer the remaining sauce to a small saucepan and place it over LOW heat a simmer until the wings are ready.
- Transfer the wings to a serving platter and sprinkle with green onions. Serve with additional warmed sauce on the side.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally posted on August 23, 2012. It has been updated with new text and images.