//Crispy Baked Asian Chicken Wings

Crispy Baked Asian Chicken Wings

Forget the deep-fryer and preheat your oven for this crowd-friendly recipe for Crispy Baked Asian Chicken Wings starring a sweet and tangy DIY sauce.

Crispy Baked Asian Chicken Wings topped with sesame seeds and chopped scallions

Crispy Baked Asian Chicken Wings topped with sesame seeds and chopped scallions

There are few occasions when I’d argue that “baked” rules over “deep-fried.” But believe it or not, a piping hot oven—and not a vat of bubbling oil—is the secret to the crispiest, crackliest chicken wings.

Clear bowl containing unbaked chicken wings with seasoning Clear bowl containing unbaked chicken wings with seasoning

And with just five ingredients and 50 minutes, you’ll be licking your fingers clean for every last taste of these Crispy Baked Asian Chicken Wings. Sound too good to be true? Fear not! It all comes down to a simple technique of baking the wings at high heat atop a rack. No boiling oil = the crispiest, easiest chicken wings to ever hit your lips.

I consider myself a bit of a wing connoisseur. Buffalo, sesame, teriyaki, barbecue—you name it, I’ve winged it.

Cooling rack with wings over parchment paper-lined baking sheet Cooling rack with wings over parchment paper-lined baking sheet

While it’s hard to beat basic butter and hot sauce, I’ve turned to my favorite hoisin and blackberry jam glaze (of mini-meatball fame) to add a sweet and tangy twist to each crunchy bite.

Drizzling sauce over drumettes in bowlDrizzling sauce over drumettes in bowl

I guarantee these wings will fly off the plate. (You had to know that was coming.)

Looking for more ways to bake up big wing flavor sans all the oil? Don’t miss more flavor variations, including:

The best baked asian chicken wings garnished with sesame seeds and sliced scallions

The best baked asian chicken wings garnished with sesame seeds and sliced scallions

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

<!–

Crispy Baked Asian Chicken Wings topped with sesame seeds and chopped scallionsCrispy Baked Asian Chicken Wings topped with sesame seeds and chopped scallions

–>

Crispy Baked Asian Chicken Wings

  • 2 1/2
    lbs
    chicken wings, tips removed, drumettes and flats separated
  • 1
    Tablespoon
    vegetable oil
  • 1
    Tablespoon
    Chinese 5-Spice or other Asian spice blend
  • 1/3
    cup
    hoisin sauce
  • 1/4
    cup
    blackberry jam
  • Sliced scallions, for serving
  • Sesame seeds, for serving

Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren’t touching.

Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.

Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.

Drizzle wings with sauce, tossing until well coated. Garnish with scallions and sesame seeds. Serve immediately.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Crispy Baked Asian Chicken Wings

Amount Per Serving

Calories 485
Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 10g63%

Cholesterol 119mg40%

Sodium 489mg21%

Potassium 308mg9%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 17g19%

Protein 29g58%

Vitamin A 225IU5%

Vitamin C 3mg4%

Calcium 41mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

×