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Crispy Asian Chicken Wings Recipe (Easy & Flavorful)

Crispy Asian Chicken Wings

Oven-baked chicken wings are coated with seasoned baking powder for crisp skin, then finished with a sweet-savory soy, honey, garlic, ginger, sesame, and chili glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Crispy Chicken Wings
  • 2½-3 lb Chicken wings, split into flats and drumettes
  • 1½ tablespoons Aluminum-free baking powder
  • 1 teaspoon Fine salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • ½ teaspoon Ground ginger
  • 1 tablespoon, optional Neutral oil
Asian Glaze
  • ¼ cup Low-sodium soy sauce
  • ¼ cup Honey
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Brown sugar
  • 1 tablespoon Toasted sesame oil
  • 2 Garlic cloves, finely minced
  • 1 teaspoon Fresh ginger, grated
  • 1-2 teaspoons Sriracha or Asian chili-garlic sauce
Optional Thickener
  • 1 teaspoon Cornstarch
  • 1 tablespoon Cold water
Garnish
  • 1-2 teaspoons Toasted sesame seeds
  • 2 Green onions, thinly sliced

Method
 

Step-by-Step
  1. Pat the wings thoroughly dry, toss with the baking powder, salt, pepper, garlic powder, ginger, and optional oil, then arrange them on a wire rack over a foil-lined baking sheet. Refrigerate uncovered for at least 30 minutes or overnight if possible.
  2. Bake the wings at 425°F (220°C) for 40 to 50 minutes, turning once halfway through. Continue until deeply browned and at least 165°F (74°C) internally; 175°F to 190°F often gives a more tender texture.
  3. While the wings bake, simmer soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, ginger, and chili sauce for 3 to 5 minutes. Stir in the optional cornstarch slurry and simmer briefly if you prefer a thicker, glossy glaze.
  4. Toss the hot, fully crisp wings with the warm glaze immediately before serving. Finish with sesame seeds, green onions, and any optional chili or cilantro.

Notes

Do not substitute baking soda for baking powder. Keep the wings unglazed until serving for the best crunch, and refrigerate leftovers in an airtight container for up to 3 days.