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.

Recipe Overview

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)

Piile of glazed wings in a basket, sprinkled with sesame seeds.
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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.

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.
  • 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.
Ingredients needed for recipe, in small individual bowls.

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.)

Unbaked wings on a baking sheet.

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.

Baked chicken wings on a baking sheet.

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.

Wings being tossed with sauce in a white bowl.

Your Asian chicken wings are ready to serve. Yummy!

Hand holding a wing sprinkled with sesame seeds.

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 broccolisweet potato wedges with Chinese five spice, or roasted sugar snap peas

Wings make a great appetizer, too. Everyone loves finger-licking wings. Serve them alongside chicken lettuce wraps and bacon wrapped water chestnuts. Make sure you have plenty of napkins on hand!


What’s the difference between chicken wings and chicken wingettes?

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.

Do you have to cut chicken wings?

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

Overhead view of asian chicken wings in a basket with lime pieces and sesame seeds.

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:


Spicy Asian Chicken Wings

4.75 from 4 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 4 servings
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.
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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.



Serving: 3wings, Calories: 265kcal, Carbohydrates: 9g, Protein: 19g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 1221mg, Potassium: 193mg, Fiber: 1g, Sugar: 1g, Vitamin A: 137IU, Vitamin C: 2mg, Calcium: 193mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Karen says:

    I made this recipe and by adding brown sugar and honey, the sauce tastes like the oyster wings from Leeann Chin, YUM! The only tip I would give is to spray the rack with oil because my chicken did stick. I roasted fresh broccoli just to warm it up because I love my broccoli really crunchy.

    I haven’t purchased an air fryer yet but I would really appreciate a recommendation for a smaller one.

    Thank you for this recipe, Rachel!!

    1. Rachel Gurk says:

      Thanks Karen! Cosori makes a smaller one you could check out!