Sticky and spicy, crispy baked Asian chicken wings are easy to make and fun to eat. Toss the wings with a yummy sauce when they come out of the oven.
Why you’ll love it: The sauce is outstanding!
How long it takes: 10 minutes to prep, 45 minutes to bake
Equipment you’ll need: large bowl, baking rack and pan, oven, saucepan, stove
Servings: 4 (3 wings each)
There’s plenty of Asian flavor going on with these chicken wings. Soy sauce adds salty/sour umami and toasted sesame oil brings an earthy nutty flour, with plenty of garlic, lime, and yes, red hot Sriracha for heat. Add a lot or add a little, it’s up to you. How hot do you like it?
Whether you’re serving these wings for dinner or as an appetizer, you’ll find that they disappear quickly. Plan on three to four wings per person as an entree. And if you’d rather have drumsticks, they work fine with this recipe, too.
About these wings
These wings are baked in the oven first, then coated with sauce before serving. If you prefer to use your air fryer to bake the wings, make air fryer chicken wings and add the same sauce.
I’ll give you a quick run through of how to make these wings with lots of extra tips and ideas.
Look for the printable recipe card at the end of this post.
What You’ll Need
- Chicken Wings: You’ll need about one and a half pounds, which works out to about 12 wings.
- Seasoned Flour Mixture: Mix together flour, baking powder, garlic powder, salt to season the wings. Baking powder helps dry the exterior of the chicken, creating crispier skin. Dry = crispy, right? Don’t worry if you don’t happen to have baking powder, your chicken wings will be just fine without.
- Soy Sauce: Choose low sodium if possible. If you can’t find it, omit the salt from the first step.
- Sesame Oil: Buy toasted sesame oil which adds a distinctive nutty flavor. Plain sesame oil doesn’t really as much flavor.
- Lime Juice: Buy a lime and squeeze it! Freshly squeezed lime juice is so much better than bottled lime juice.
- Garlic: Use a lot or a little, you decide.
- Sriracha: Just a little but feel free to add more if you like spicy wings!
- Cornstarch: A teaspoon of cornstarch adds a little more consistency to the sauce because it acts as a thickener.
- Sesame Seeds, Sliced Green Onions, Chopped Parsley or Cilantro for garnish, if desired.
How To Make This Recipe
This is a two step recipe. First, you’ll coat the wings with a seasoned flour mixture. You’ll notice that baking powder is added to the mixture. Why? Baking powder helps dry the exterior of the chicken, creating crispier skin. Dry = crispy, right? Don’t worry if you don’t happen to have baking powder, your chicken wings will be just fine without.
After the wings are coated, bake them in the oven on a rack placed inside a sheet pan. For easy cleanup, line the sheet pan with foil. The wings will take forty to forty-five minutes to get done.
Meanwhile, when the wings are almost done, stir up the sauce ingredients and bring them to a simmer in a small saucepan. This is the second step (remember, I said it was a two step recipe!). Put the sauce and the wings in a big bowl and toss them together.
Your Asian chicken wings are ready to serve. Yummy!
What goes well with Asian chicken wings?
If you’re making the wings for dinner, they’re a perfect match with jasmine rice and a vegetable. Since you already have the oven on, put in a pan of vegetables to roast, like Roasted Broccoli, Sweet Potato Wedges with Chinese Five Spice, or Roasted Sugar Snap Peas.
Full chicken wings are comprised of three parts: the drumette, the wingette (aka the flat), and the tip. The wingette is the middle part of the chicken wing.
Not necessarily. You may leave them whole if you want, but we find them easier to cook and eat when they’re cut into parts and the tip is discarded.
Make It Your Own
- If you prefer a sweet spicy taste, add 2 teaspoons of honey or brown sugar to the sauce before cooking it.
- Substitute drumsticks for the wings. The sauce is so good on either one. Bake the drumsticks just like the wings.
- Make the wings in your air fryer instead of the oven if you prefer. They’ll take about ten minutes at 400°F.
- Not a fan of wings? Try homemade orange chicken, Instant Pot honey sriracha chicken or bourbon chicken.
Storage & Reheating Tips
If you have chicken wings left over, store them in the refrigerator for up to four days. They can be frozen for a couple of months.
Reheat frozen wings in a 400°F oven, uncovered, for 25-30 minutes, or until heated through (140-145°F). If the wings aren’t frozen, they’ll be hot in about fifteen minutes. You can also reheat the wings in the microwave but they tend to get tough. The air fryer also is great for reheating, try 380°F for 5-10 minutes.
More Tasty chicken Recipes
Stuck in a chicken rut? Looking for more recipes to make really good chicken? Try:
- Asian Grilled Chicken Marinade
- Soy and Honey Glazed Chicken Drumsticks
- Air Fryer Chicken Drumsticks
- Air Fryer Chicken Thighs
- Air Fryer Chicken Nuggets
- Instant Pot Honey Sriracha Chicken
- Instant Pot Shredded Chicken : 2 Ingredients, 4 Variations
- Taco Chicken Tenders
- Chicken Stir-Fry with Ginger and Basil
For the Chicken Wings
- 1.5 pounds chicken wings (about 12 pieces)
- ¼ cup all-purpose flour
- 1 tablespoon baking powder (see note)
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the Sauce
- ¼ cup low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon lime juice
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch
- ½ teaspoon Sriracha, or to taste
- Preheat the oven to 425°F. Prepare sheet pan by lining with foil and placing a wire baking rack inside.
- Pat the chicken wings dry with a paper towel.
- In a large bowl, combine flour, baking powder, garlic, and salt. Add wings and toss to combine.
- Arrange the chicken wings in a single layer on baking rack in prepared pan. Bake for 40-45 minutes, or until the outside is crisp and golden brown.
- Meanwhile, combine the soy sauce, sesame oil, lime juice, grated garlic, grated ginger, cornstarch, and sriracha in a small saucepan over medium-high heat. Heat, whisking occasionally, until the mixture has thickened and has the consistency of warm caramel sauce— about 5 minutes.
- Transfer the sauce to a clean large bowl. Add the hot wings and toss to combine.
- Garnish with sesame seeds and green onions, parsley, or cilantro, if desired. Serve immediately.
- Baking powder helps to dry out the chicken skin and create a crispier exterior. If you don’t have it, you can leave it out.
- Nutrition information is based on 4 servings (3 wings each).
- Substitute chicken drumsticks for the wings, if desired. Bake as directed.
- For sweet and spicy wings, add 2 teaspoons of honey or brown sugar to the sauce.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.