These Sticky Asian Chicken Wings are crispy, savory and sweet. They are baked till they have a golden crust and then tossed in a spicy, sweet sticky glaze with Asian flavors. Serve them with my delicious tangy garlic and yogurt dip!
Irresistible and finger-licking good, wings are the perfect party food or a side to any meal. Wings are one of those foods that you just cannot stop eating. And trust me when you try my version of sticky Asian chicken wings sprinkled with sesame seeds and crushed red pepper, you'll keep coming back for more.
Make a wholesome Chinese meal by pairing these wings with my sweet and spicy General Tso's Shrimp or the popular Indo-Chinese favorite Chicken Manchurian.
Tips To Get Crispy Asian Chicken Wings
- Pat the chicken wings dry before marinating them to remove any excess moisture.
- Use chicken wings with skin.
- Use aluminum-free baking powder NOT baking soda. Some people are sensitives to the taste of aluminum sulphate and may find the wings bitter. Baking powder helps in crisping up the skin.
- Bake the chicken wings at 180°C (355°F) till they are entirely cooked then place them on the top-most rack at 220°C (430°F) for a couple more minutes for a crustier skin.
Serving Ideas
These baked sticky Asian chicken wings pair beautifully with a variety of sides. Consider serving them with garlic fried rice, chili oil noodles, or crispy samosas!
For lighter options, pair them with sautéed bok choy, edamame, or cucumber salad. To complete the spread, include dipping sauces like spicy mayo or hoisin for an extra burst of flavor!
You Might Also Like
- Salt And Pepper Chicken Wings
- Hot Honey Chicken Wings
- Spicy Fish Nuggets
- Crispy Homemade Popcorn Chicken
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📖 Recipe
Baked Sticky Asian Chicken Wings
Ingredients
- 500 g chicken wings with skin
- ½ teaspoon salt
- ½ teaspoon crushed black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon chicken powder
- 1 tablespoon neutral oil
- 1 tablespoon baking powder aluminum-free
FOR THE STICKY GLAZE
- 1 tablespoon soy sauce all-purpose or light
- 1 tablespoon lemon juice
- 1 tablespoon hoisin sauce
- 2 tablespoon tomato ketchup
- 2-3 tablespoon sriracha sauce
- 2 teaspoon brown sugar
- 3 tablespoon chicken broth
- 1 teaspoon toasted sesame oil
FOR THE GARNISH
- ½ teaspoon black sesame seeds
- ½ teaspoon white sesame seeds
- ½ teaspoon chili flakes
- a few fresh coriander leaves
FOR THE GARLIC YOGURT DIP
- ½ cup yogurt
- 2 tablespoon mayonnaise
- 1 clove garlic crushed
- ¼ teaspoon garlic powder
- 1 tablespoon lemon juice
Instructions
- Rub oil, salt, black pepper, paprika, onion, garlic and chicken powder all over the wings. Leave them in the fridge for 1-2 hours or overnight.
- Coat with baking powder which will help with browning and crisping up of skin. Then place on an oven rack instead of the tray to have the air circulate well.
- Put in the pre-heated oven, middle rack for 30-40 mins at 180 C. Halfway through flip the wings to get an even colour.
- Then shift to top rack, increase the temperature to 220 C and bake for 10 mins (5 mins each side)
- Add all the sauce ingredients to a pan and simmer till it’s thick. When the wings are done add them to the sauce, stir well on low flame for 2 mins so the wings are caramelized.
- Prepare the dip by mixing the ingredients of the garlic yogurt sauce.
- Then also put together the garnish.
- Take out wings on a serving platter, sprinkle the garnish and serve alongside the dipping sauce. Enjoy!
Notes
- If you are sensitive to the bitter taste of baking powder, use the aluminium free version. If you can’t find it, replace with cornflour.
Nutrition
PIN IT FOR LATER
Maggie says
Delicious. Will definitely do this again.
gigi graff says
could you please give me the nutrition especially how much sodium
Qashang says
Hi! I just updated the recipe card with nutrition information.
Stephanie says
I’ve made these several times and it’s always a trip to flavour town!
Chili to Choc says
Thank you Maryam!
Chili to Choc says
Dissolve 1/3rd chicken cube in 1/4 cup water. Add 1 tbsp of this stock to the marinade and the remaining to the sticky sauce. And try using bbq sauce instead of hoisin sauce.
Haniya says
Hey if I don’t have chicken powder and chicken broth can I just replace both these things with chicken knor cube?
And also what could be the replacement of hoison sauce?
Maryam says
OMG, these wings look delicious! Definitely saving this recipe to make for a party.