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–+ servings
Pan of asian chicken wings sprinkled with sesame seeds and parsley.
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4.75 from 4 votes

Spicy Asian Chicken Wings

Crispy baked Asian chicken wings are sticky and spicy, just the way wings should be! The savory sauce has amazing flavor and is easy to make.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: Asian
Servings: 4 (3 wings each)
Author: Rachel Gurk

Ingredients

For Chicken Wings

For Sauce

  • ¼ cup less sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon lime juice
  • 1 teaspoon grated garlic (1 or 2 cloves)
  • 1 teaspoon grated ginger root
  • 1 teaspoon cornstarch
  • ½ teaspoon sriracha (or to taste)

Instructions

  • Preheat the oven to 425°F. Prepare sheet pan by lining with foil and placing a wire baking rack inside. I usually spray the rack with nonstick spray to make sure the wings don't stick.
  • Pat the chicken wings dry with a paper towel. 
    1 ½ pounds chicken wings
  • In a large bowl, combine flour, baking powder, garlic, and salt. Add wings and toss to combine.
    ¼ cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt
  • Arrange the chicken wings in a single layer on the baking rack in prepared pan. Bake for 35 to 45 minutes, or until the outside is crisp and golden brown.
  • Meanwhile, combine the soy sauce, sesame oil, lime juice, grated garlic, grated ginger root, cornstarch, and sriracha in a small saucepan over medium-high heat. Heat, whisking occasionally, until the mixture has thickened, about 5 minutes. 
    ¼ cup less sodium soy sauce, 2 teaspoons toasted sesame oil, 1 teaspoon lime juice, 1 teaspoon grated garlic, 1 teaspoon grated ginger root, 1 teaspoon cornstarch, ½ teaspoon sriracha
  • 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.

Video

Notes

  • Baking powder: Why use baking powder on wings? 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.
  • With drumsticks: if you prefer, substitute chicken drumsticks for the wings, if desired. Bake as directed; they take about the same amount of time.
  • Sweet and spicy: Try this sweeter variation! Add 2 teaspoons of honey or brown sugar to the sauce. 
  • Air fryer instructions: The wings will bake much more quickly in your air fryer but you may have to do them in batches. Air fry them in a single layer for ten minutes at 400°F. Remove the wings from the air fryer and toss with the sauce. 
  • Reheating: You can freeze the cooked wings. Reheat frozen wings, unthawed, at 400°F, uncovered, for 25 to 30 minutes, or until heated through (140-145°F). If the wings aren't frozen, they'll be hot in about 15 minutes.

Nutrition

Serving: 3wings | Calories: 266kcal | Carbohydrates: 9g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1263mg | Potassium: 220mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 2mg

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