This foolproof Oven Baked Sweet and Spicy Asian Chicken Wings are extra crispy, a little sticky, deliciously sweet and a lot spicy!
This Oven Baked Asian Chicken Wings get their amazing Asian flavors from soy sauce, garlic, ginger and brown sugar. Lighter than deep fried and crispier than ever! The perfect appetizer to serve at your next gathering!
I started this blog with the idea of sharing with you all the secrets, techniques and tricks I’ve learned and practiced throughout the years while working in the food industry. Restaurant quality foods cooked at home daily is what this blog is all about! From healthy to scrumptious ~ all foods in moderation!
Now when it comes to wings, I can assure you restaurants do not bake their chicken wings (at least not that I am aware of)!! Wings always go into the hot deep fryer and oh boy they are delicious and addictive!
The idea of a big ol’ pot of hot oil on my stove top doesn’t always thrill me. Yes, once a year when I feel brave, I make homemade fried chicken, but for the most part I try to avoid deep frying at home like the plague!!
So, when my oldest son reminded me of the Sweet and Spicy Asian Chicken Wings I used to serve at a restaurant in Southern California, I knew it had to be another way to get crispy wings at home.
I immediately remember an article I read in Cook’s Illustrated and went searching for it! Also, after a quick Google search, I got inspired by this easy to follow recipe by Recipe Tin Eats and because I have to know why and how things work, I learned all the scientific facts at one of my favorite places The Food Lab (I love them). If you are like me and love to know the science behind it all, you can find all the facts and the recipe at Serious Eats
So armed with a wealth of knowledge I tried the oven baked crispy wing method and the results were amazing!!
Here’s how it works:
- Set your oven! You will need two oven racks. One at the lower-middle part of the oven and the other rack at the top-middle part – easy!
- Pat dry your chicken wings with paper towels (Note alert: if you are organized and have time, you can place your chicken wings uncovered in the refrigerator for a couple of hours – this will dry them out)
- Preheat the oven to 250 degrees Fahrenheit
- Line a baking sheet with aluminum foil and lay a cooling rack or baking rack on top. Spray the rack with cooking spray.
- Place the wings in a big mixing bowl or a reseal-able plastic bag and add baking powder (this and the different cooking temperatures is what makes the wings super crispy!) Toss to coat.
I don’t use any other spices for this particular recipe (like salt or pepper) because the sweet and spicy Asian sauce has plenty of flavor! - Shake off any excess baking powder and place the wings on the prepared baking sheet skin side up. The wings will shrink a little so don’t be afraid to fit them snugly.
- Bake at 250 degrees Fahrenheit on the lower-middle oven rack for 30 minutes.
- Move the wings to the upper-middle rack and increase the oven temperature to 425 degrees Fahrenheit. Bake for 40 to 50 minutes turning the wings once during the cooking time.
- Remove the tray from the oven and let the wings rest for 5 minutes.
- Mix the wings with the sauce, add some sesame seeds, sliced scallions and enjoy!
Oven Baked Sweet and Spicy Asian Chicken Wings
Yes, they are truly as crispy as deep fried wings! Easy to make, healthier and mess free! a win(g)-win(g) situation!
If you want to use the oven-baked method described above with a different sauce, feel free to add about 3/4 teaspoon of salt and 1/4 teaspoon of ground black pepper to the baking powder.
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Oven Baked Sweet and Spicy Asian Chicken Wings
Ingredients
For the Wings
- 4 pounds of chicken wings, cut into wingettes and drumettes
- 2 tablespoons baking powder
For the Sauce
- ¾ cup brown sugar
- 4 tablespoons lime juice (about 1 lime)
- 1 cup low-sodium soy sauce
- 2 tablespoon minced ginger
- 4 garlic cloves, minced
- 1 tablespoon red pepper flakes
- Sesame seeds and sliced scallions for garnishing (optional)
Instructions
For The Sauce
- In a small pot over medium heat add all the sauce ingredients. Bring to a boil and lower the heat. Simmer for about 12-15 minutes or until syrupy.
For the Wings
- Set one oven rack at the lower-middle part of the oven and one other rack at the top-middle part.
- Pat dry your chicken wings with paper towels OR if you have time place your chicken wings uncovered in the refrigerator for a couple of hours.
- Preheat the oven to 250 degrees Fahrenheit
- Line a baking sheet with aluminum foil and lay a cooling rack or baking rack on top. Spray the rack with cooking spray.
- Place the wings in a big mixing bowl or a reseal-able plastic bag and add baking powder
- Shake off any excess baking powder and place the wings on the prepared baking sheet skin side up. The wings will shrink a little so don't be afraid to fit them snugly.
- Bake at 250 degrees Fahrenheit on the lower-middle oven rack for 30 minutes.
- Move the wings to the upper-middle rack and increase the oven temperature to 425 degrees Fahrenheit. Bake for 40 to 50 minutes turning the wings once during the cooking time.
- Remove the tray from the oven and let the wings rest for 5 minutes.
- Toss the wings with the sauce. Garnish with sesame seeds and sliced scallions (optional)
Chef's Tips
Nutrition
Things you May Need
Michele Hal says
Holy yumminess! There wasn’t one single wing left when I made this! Not one single wine! Ha ka so much for sharing this–
Jennifer A Stewart says
I love this technique! I would use this every time! I eat wings out a lot and even when I ask them for extra crispy they toss them in the sauce and let them sit in the window for about 15 minutes until the rest of the order is done and then they are soggy. I hate soggy wings. I started doing this and then dipping my wings in my favorite sauce so each one will be crispy! This sauce sounds like the bomb and I will be having this for game day for sure!
Kathy says
Thank you Jennifer! Soggy wings are the worst! With this method you can have easy, perfect. freshly hot and crispy wings at home every time!!!!
awayfromthebox says
I love The Food Lab and learning the science behind cooking food, and I love this amazing technique you shared. There are some recipes I just have to deep fry, but it helps to know there is an alternative now. I’m not a big wing eater, but I definitely have to save this to revisit the process.
Kathy says
Thank you. The sauce can work with boneless wings too (which I call sauce chicken nuggets LOL)
Sandhya Ramakrishnan says
I love your sauce flavors and I am absolutely dying to try it on broccoli. We don’t eat meat but I always adapt the recipes with meat to suit our needs and make it vegetarian. I will keep you posted on how it works with vegetables!
Kathy says
Thank you! Sounds wonderful. Cauliflower could work as well
Manila Spoon says
I love flavor combinations and sweet and spicy are certainly a favorite of mine. Your chicken wings scream deiiciousness and love that they are baked, too! YUM!
Kathy says
thank you
swathiiyer says
I haven’t cooked chicken wings at home, these looks die for . thanks for sharing the tips these are really useful. I fry lot of stuff but never tried the chicken wings at home. you right the frying makes the smells to linger at home for long time. The oven baked chicken wings is will be great option.
Kathy says
thank you
Amy Katz from Veggies Save The Day says
I love Asian flavors! Don’t laugh, but I really want to try this with cauliflower since I don’t eat chicken. I promise I won’t blame you if it doesn’t come out well. 🙂
Kathy says
I think it would work! Let me know how it goes!!
Noel Lizotte says
These look amazing! I’m terrified of frying at home. I’m always afraid I’ll burn down the house … and hate having to clean up the grease splatters. I love this baked wings option and will have to give it a try. Your sauce sounds delicious…may try that before I get some wings, just because who doesn’t love a good sauce!
and Ha-Ha at your win(g)-win(g) !
Kathy says
hahaha Thank you!! Enjoy!