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! There soo good, I made a Buffalo Chicken Wings too!
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.
- Measuring Spoons
- Grater (for grating the ginger)
- A large Frying Pan or Skillet
- 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
These Asian Chicken Wings are Sticky AND Crispy. The best party food ever!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.
Video
✎ 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.Nutrition
Calories: 56kcalCarbohydrates: 2gProtein: 3gFat: 3gCholesterol: 15mgSodium: 188mgPotassium: 99mgSugar: 2gVitamin A: 35IUVitamin C: 0.2mgCalcium: 30mgIron: 0.3mgTried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary!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.
ney kitahara says
fiz a receita e fez sucesso
sam nicolas carr says
could corn flour be used instead ofd baking powder?
Nicky Corbishley says
Sorry Sam, only baking powder will do - as it drawers the moisture of of the chicken skin. Cornflour will give it a powdery, non-crisp finish.
Emma Matthews says
Can I use frozen chicken wings? I had a Tesco order delivered a few weeks ago and they substituted chicken thighs for frozen chicken wings and I’m not sure what to do with them!
Nicky Corbishley says
If you defrost them first, then pat them down with kitchen roll to remove excess moisture they should be fine 🙂
Carol says
Just made These Asian wings and they are fabulous.....that sauce is the bomb! You taste all the complex flavors. So easy to make too. Will definitely make again
Simon says
Hi Nicky,
Just wanted to say great recipe.
I added a little chilli to the sauce as I enjoy some heat but other than that I cooked as you described.
Loved having that bit of crisp in the chicken,
Thanks
nanc says
We loved the layers of flavor in this recipe -- excellent.
Kelli says
A note to anyone who thought these were bitter, make SURE your baking powder is not expired! Expired baking powder can absolutely ruin a recipe!
Barb says
Can you use cornstarch instead?
Nicky Corbishley says
Instead of the baking powder? Unfortunately not. The baking powder draws the moisture out of the chicken to get that perfect crunchy crispness.
Margaret says
Probably not, baking powder draws out the moisture, so after you’ve dried the wings then tossed them in the powder, when you pick them up again they will feel almost wet, then when you put them in a low temperature oven it’s will dry them off and start cooking them.
I don’t think cornstarch would have the same affect nether does baking soda which is why it’s emphasised not to substitute it, hope this helps x
Teresa says
What kind of Lemon grass paste and sweet chili sauce do you use and where do you buy it?
Nicky Corbishley says
Hi Teresa, I usually use Morrisons own lemongrass paste or Bart Lemongrass paste (I usually pick this up from Ocado or Waitrose or there's here's an Amazon affiliate link Bart Lemongrass paste).
For the chilli sauce, I love Linghams chilli sauce ( Linghams Chilli sauce (<--affiliate link) - that's the one I use in the video. Or I'll use Blue Dragaon sweet chilli sauce (from most supermarkets) or my own homemade chilli sauce: https://www.kitchensanctuary.com/sweet-chilli-sauce-recipe/.