Sticky AND Crispy Asian Chicken Wings

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!

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, 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.

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!!

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.

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:

5 from 5 votes

Print

Sticky AND Crispy Asian Chicken Wings

Prep Time

10 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 40 mins

 

These Asian Chicken Wings are Sticky AND Crispy. The best party food ever!

Course: Appetizer

Cuisine: Asian

Servings: 40 wings

Calories: 56 kcal

Author: Nicky @ Kitchensanctuary.com

Ingredients

Chicken Wings:

• 1.5 kg chicken wings
• 2 level tbsp baking powder (It has to be baking powder, NOT baking soda)
• 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

Instructions

1. Preheat the oven to 120C/250F and place a rack on a large baking tray.

2. 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.
3. 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.
4. After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
5. 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.
6. 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

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 Facts

Sticky AND Crispy Asian Chicken Wings

Amount Per Serving

Calories 56 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Cholesterol 15mg 5%

Sodium 188mg 8%

Potassium 99mg 3%

Total Carbohydrates 2g 1%

Sugars 2g

Protein 3g 6%

Vitamin A 0.7%

Vitamin C 0.3%

Calcium 3%

Iron 1.7%

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

This post was first published in June 2016. Updated in June 2018 with additional tips and recipe video.

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