These Sticky and Crispy Asian Chicken Wings have the perfect crunch and sticky sweetness – the BEST chicken wings!Close up picture of Sticky and Crispy Asian Chicken Wings glistening in the light stacked up on grease proof paper.

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  🙂

Portrait photo of Sticky and Crispy Asian Chicken Wings with a bowl of sauce and a glass of beer in the background out of focus

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.

Overhead picture of Sticky and Crispy Asian Chicken Wings stacked up on grease proof paper.

 

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.

Chicken wings being cut into two pieces on a white chopping board

Raw chicken wings in a bowl with baking powder and seasoning

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.

Raw chicken wings on a baking tray, about to go into the oven

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.

Sticky Asian sauce being poured over crispy chicken wings in a bowl

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:

  •  

    The Sticky AND Crispy Asian Chicken Wings Recipe:

    4.65 from 91 votes

    Sticky AND Crispy Asian Chicken Wings

    These Asian Chicken Wings are Sticky AND Crispy. The best party food ever!
    Prep Time: 10 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 40 minutes
    Servings: 40 wings
    Course: Appetizer
    Cuisine: Asian

    Ingredients

    Chicken Wings:

    • 1.5 kg (3.3 lbs) 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:

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    Instructions 

    • Preheat the oven to 120C/250F (fan) 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.
      1.5 kg (3.3 lbs) chicken wings, 2 level tbsp aluminium-free baking powder, ¾ tsp salt, ½ tsp pepper
    • 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 (fan), rotate the tray and place it 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.
      1 tsp vegetable oil, pinch salt and pepper, 1 thumb-sized piece of ginger, 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
    • 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.
      3 tbsp chopped spring onions/scallions

    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: 56kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Cholesterol: 15mg | Sodium: 188mg | Potassium: 99mg | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    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.

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

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. Simon says:

    5 stars
    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

  2. nanc says:

    5 stars
    We loved the layers of flavor in this recipe — excellent.

  3. 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!

  4. Barb says:

    Can you use cornstarch instead?

    1. 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.

    2. 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

  5. Teresa says:

    What kind of Lemon grass paste and sweet chili sauce do you use and where do you buy it?

    1. 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/.

  6. Paula Jo Reynolds says:

    5 stars
    VERY pleased with the wings!!

  7. Tadd says:

    I have minced ginger in a jar. How much does a thumb sized piece make when minced?

    1. Chris Corbishley says:

      Around a level tsp of minced ginger should work just fine

      Thanks

      Chris & Nicky

  8. Griffin says:

    Just FYI, it’s silicone with an “e” (not silicon, which is use in circuit boards).

  9. Katherine Jaklewicz says:

    These, as all of your recipes for wings have us drooling. If making for a party, is it alright to freeze them? We have a big load to cook so we thought if we could start now and then bake them either with sauce on them and ready to thaw and serve, or, freeze the prepped wings, uncooked and the sauce completed in a freezer container. Lots of words. Looking forward to an answer. Thanks. Love this site of yours.

  10. Gina says:

    5 stars
    Very very good! Family loved these wings…asking for more.