These Sticky and Crispy Asian Chicken Wings have the perfect crunch and sticky sweetness – the BEST chicken wings!
Updated for 2018 with video!
Telling you that these chicken wings always go down well is a serious understatement.
The first time I made them a couple of years ago, Chris was at work, so I served them up to the kids and got the following responses:
- Complete silence for the first 10 minutes (except the sounds of frantic chewing/crunching)
- Eyes rolling back in heads
- Phrases like ‘you’re the best mummy ever‘, ‘we’re so lucky to have a mummy who’s a food blogger‘ and ‘oh my gosh these are the best things I’ve ever tasted‘
All in a day’s work hey! These wings make the top 10 list for Chris and the kids along with some other favourites like the Crispy Sesame Chicken and Crispy Chilli Beef. Did i ever mention i LOVE making Asian Recipes 🙂
When Chris did come home from work, he had 5 minutes before he had to be on a phone call, so he literally hovered over the plate I’d saved for him and devoured the lot.
4 people, 1.5kg of chicken wings. Gone.
The crispiness of the chicken wings is amazing – especially considering they’re oven baked. I have Nagi’s recipe from Recipe Tin Eats to thank for that. She’s the chicken wing queen!
Each wing is chopped into the two pieces, dried thoroughly with kitchen towels (to ensure they don’t absorb too much baking powder) then mixed in a bowl with baking powder (it HAS to be baking powder, NOT baking soda), salt and pepper. There’s quite a lot of baking powder and salt in this recipe, which sounds a little strange, but it really draws the moisture out of the chicken to get that perfect crunchy crispness. Check out my notes re: baking powder below.
They’re cooked at low temperature initially, to slowly render out the fat, then the heat is turned up until the wings are crisp and browned.
The delicious sticky sauce is based on the one I use for my sticky Chinese pork belly (another family favourite!). I doubled it for this recipe, and changed a couple of the quantities very slightly.
It’s poured over the wings right before serving, and it works so well!!
Notes about baking powder:
I get lots of messages on how delicious these wings are, but also the occasional message that the wings tastes bitter – despite assurances the recipe was followed to the letter and baking POWDER not baking soda was used. After doing a little research, it seems that some people can be sensitive to the taste of sodium aluminum sulfate – which can be an ingredient in some baking powders. People who are sensitive to it notice a bitter taste. If you are sensitive to it, you may have noticed certain cakes taste bitter. However, cakes contain a lot less baking powder then this recipe, so you may not have noticed it before and still been sensitive to it.
My tips would be to:
- Dry the wings before dusting with the baking powder – so they only get a light coating.
- Measure the amount of baking powder used exactly, and discard any excess left after tossing together with the wings.
- Use aluminium-free baking powder – make sure it has no aluminum sulfate in it.
Can I make these chicken wings gluten free?
Yes, you can replace the soy sauce with tamari. Also, make sure you’re using a gluten-free baking powder and sweet chilli sauce.
Can I make them ahead?
I prefer these wings fresh out of the oven, but you can make the wings ahead – without the sauce- then cool, cover and refrigerate for up to a day. Reheat them on a wire rack over a tray for about 5-6 minutes at 200C/400F until they’re crisp again.
You can also mix the sauce ingredients together, then cover and refrigerate (uncooked). Pour into a pan and boil as per instructions before serving.
Is there a vegetarian option?
I have been asked this question a number of times and after much testing i made a veggie option. These Baked Asian Cauliflower Wings are as good as this chicken version.
Equipment used:
In order to make these amazing Sticky and Crispy Asian Chicken Wings you will need:
- Large Bowl
- Tray with rack
- A good Kitchen knife.
- Chopping Board.
- Fying Pan/Skillet
- Measuring Spoons
- Grater for grating the ginger.
- Wooden or Silicon Coated Spoons. We have just bought these and love them!
The Sticky AND Crispy Asian Chicken Wings Recipe:
Sticky AND Crispy Asian Chicken Wings
Ingredients
Chicken Wings:
- 1.5 kg chicken wings
- 2 level tbsp aluminium-free baking powder (It has to be baking powder, NOT baking soda) - see further notes on baking powder below
- ¾ tsp salt (make sure it's regular table salt)
- ½ tsp pepper
- 3 tbsp chopped spring onions/scallions
Sticky Asian Sauce:
- 1 tsp vegetable oil
- pinch of salt and pepper
- 1 thumb-sized piece of ginger peeled and minced
- 1 tbsp sweet chilli sauce
- 2 tbsp honey
- 4 tbsp brown sugar
- 5 tbsp dark soy sauce
- 1 tsp lemon grass paste
- 2 cloves garlic peeled and minced
Instructions
- Preheat the oven to 120C/250F and place a rack on a large baking tray.
- Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
- Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
- After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
- Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
- Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.
Recipe Video
Recipe Notes
Notes about baking powder:
I get lots of messages on how delicious these wings are, but also the occasional message that the wings tastes bitter - despite assurances the recipe was followed to the letter and baking POWDER not baking soda was used. After doing a little research, it seems that some people can be sensitive to the taste of sodium aluminum sulfate - which can be an ingredient in some baking powders. People who are sensitive to it notice a bitter taste. If you are sensitive to it, you may have noticed certain cakes taste bitter. However, cakes contain a lot less baking powder then this recipe, so you may not have noticed it before and still been sensitive to it. My tips would be to:- Dry the wings before dusting with the baking powder - so they only get a light coating.
- Measure the amount of baking powder used exactly, and discard any excess left after tossing together with the wings.
- Use aluminium-free baking powder - make sure it has no aluminum sulfate in it.
Can I make these chicken wings gluten free?
Yes, you can replace the soy sauce with tamari. Also, make sure you're using a gluten-free baking powder and sweet chilli sauce.Can I make them ahead?
I prefer these wings fresh out of the oven, but you can make the wings ahead - without the sauce- then cool, cover and refrigerate for up to a day. Reheat them on a wire rack over a tray for about 5-6 minutes at 200C/400F until they're crisp again. You can also mix the sauce ingredients together, then cover and refrigerate (uncooked). Pour into a pan and boil as per instructions before serving. . Nutritional information is per chicken wing.Nutritional Information
This post was first published in June 2016. Updated in June 2018 with additional tips and recipe video.
Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Dauphin Loustalot says
July 15, 2019 at 2:46 amthis is hands down the best wing recipe. I never post reviews, but these are too good not to recognize. Thanks for sharing.
Lori says
April 24, 2019 at 12:08 amCould these be done with chunks of boneless, skinless chicken breast? How would that affect cooking time?
Chris Corbishley says
June 4, 2019 at 4:21 pmHi Lori,
I wouldn’t recommend using chicken breast for this recipe as it will dry the chicken out.
If you are after a recipe for chicken breast as an appetizer you could try my Crispy Chicken Tenders https://www.kitchensanctuary.com/crispy-chicken-tenders-garlic-chilli-dip/
Thanks
Chris & Nicky
Aayat Atkinson says
March 15, 2019 at 11:08 amthe food crispy, sweet, with juicy, really test yummy.!! I love to eat like this type meal… and I love your post the Asian Chicken Wings…LOOKS So so delicious…
Mary says
February 4, 2019 at 2:50 amMade these for Super Bowl. Fantastic and very sticky. I did not have Lemongrass so used Lime Zest which gave them a wonderful flavor. This recipe is a keeper, thank you.
Shanique says
February 14, 2019 at 5:29 amHi Mary,
Can you provide a measurement for lime zest?
Neva says
February 4, 2019 at 12:21 amWow!! I don’t usually even like chicken wings but these were terrific – crispy, sweet, juicy and just yummy. We ate 3 lbs of wings in 10 minutes!!
Lynn Braben says
June 4, 2019 at 1:47 pmMy fan oven doesn’t go up to 425f. 250f is already extremely high, so to add another 200 for degrees for 30odd minutes? The chicken would be cremated! Is 425f correct? Also, the sauce. I put the ingredients in a bowl to heat up later. It barely covered the bottom. of the bowl. To reduce it would leave practically no sauce at all. Msy I ask for advice?
Chris Corbishley says
June 4, 2019 at 4:27 pmHi Lynn,
Yes the temps are correct. You start at 120C (250F) for step one then go to 220C (425F) for step 4 of the recipe. Make sure you are setting this based on your oven.
If you are worried about how they are supposed to turn out check the video and remove them when they are done.
Thanks
Chris & Nicky
Bob says
February 2, 2019 at 2:17 pmStupid me for not immediately knowing there was a huge flaw in the recipe. I prepared wings as instructed, then put in the oven at 250F for 30 minutes. The recipe then tells me to move the wings to an upper oven rack and bake for a further 45-50 minutes at 425F. I’m thinking to myself, WOW you can roast a whole chicken at 425 for 50 minutes, this can’t be right. Looked at the wings at 30 mins and looked done to me, but I gave them an extra 10 minutes to try and follow the recipe. At 40 minutes the wings were stuck hard to the wire rack, and of course the wings were totally over cooked and as dry as cardboard. At 50 minutes they would have been charcoal. I don’t know what kind of oven you have or if the recipe has an incorrect conversion from C to F degrees, but something is horribly wrong here.
Nicky Corbishley says
February 7, 2019 at 1:19 pmHi Bob, there’s no flaw in the recipe. I’ve made this lots of times and so have many of my readers with great success. As stated in the post, I got the original recipe for the crispy wings part of the recipe from Recipe tin eats (https://www.recipetineats.com/crispy-oven-baked-chicken-wings-honey-garlic-sauce/). She’s got over 1000 comments on the recipe, most of them also stating how good they are. I believe she got the original wings recipe from Cook’s Illustrated “Meats Book” cookbook. So I’m very confidant in the cooking method, times and temperature.
Is it possible your oven could be running a little hot? It’s very common for ovens to be inaccurate – especially if they’re not new or not often re-calibrated. An oven thermometer is a great way to check.
Did you maybe cook the wings on the top rack of the oven? My recipe says to move to a higher shelf, but not the top of the oven. Some ovens use a top grill function as part of the heating process, and being too close to that could overcook the wings.
Really sorry they didn’t work out for you.
Stever says
January 19, 2019 at 8:11 pmHello,
I am wondering about the recipe item “sweet chili sauce”. There is a hyperlink to Linghams Chili sauce. There is a product in the supermarket called “chili sauce” which is not at all Asian – is that the product I should use? Or is an Asian sweet chili sauce that is used for a dipping sauce in Filipino cuisine?
thanks!
Chris Corbishley says
February 7, 2019 at 1:13 pmHi There,
Yes there are many MANY variations in sweet chilli sauce around. I would go with the sweet asian chilli sauce for this recipe.
Thanks
Chris
Paul says
January 3, 2019 at 3:17 amThe cauliflower version is as good as the chicken? Are you kidding?
Veronica Cain says
November 27, 2018 at 2:12 pmI hosted some friends and I must admit I was super nervous about using baking powder in my wings. Haha. I followed the recipe completely and they were such a hit. I made my own lemongrass paste because I’ve never heard of it before. It was worth the effort. My friends raved and have asked me for the recipe. Love it! Thanks for sharing.