Asian Style Baked Chicken Wings with a sweet & tangy raspberry hoisin glaze. Skip the frozen chicken wing, make your own homemade chicken wings!
What do you think of as the ultimate appetizer during football season?
Me? I think of Chicken Wings! Boneless or bone-in it doesn’t matter. They are the ultimate football snack, and that, my friends is what I am sharing with you today.
There are two things I love about this recipe. The first is that they are baked, which makes them much healthier than the typical fried chicken wings. Plus it still has the crispy exterior that everybody loves! The second is that the sauce on these wings is just absolutely to DIE for! Hoisin sauce is basically the BBQ sauce of the asian world, mix it with fresh ginger and some sweet raspberry jam and you got yourself some finger licking Baked Asian Chicken Wings!
I made these for our New Years Eve party after I listed them in the 15 Holiday Appetizers Roundup I did in December. I will totally be making a double batch for our Superbowl Party! Seriously can’t get enough of them!
I promise if you bring these to your Superbowl party people will be asking you for the recipe all night!
To get started, preheat oven to 400ºF. Rinse wings and drumettes and pat dry. Transfer chicken to a large bowl and toss with 1 tablespoon of canola oil and 1 tablespoon of chinese 5-spice blend until well coated.
Position wings on baking rack {of baking sheet if your like me and don’t have a rack yet} in a single layer. Space wings far enough apart so they are not touching.
Bake for 25 minutes, turn the chicken wings over to the other side and bake an additional 20-25 minutes {until fully cooked} Remove wings from oven and transfer to a large bowl.
In a small saucepot over medium-low heat, whisk together 1/3 cup of hoisin sauce, 1/4 cup of raspberry jam with preserves, and 1/4 teaspoon of fresh grated ginger until warm.
Drizzle wings with sauce, tossing until well coated.
Serve immediately. Garnish with 1/4 cup of sliced green onions and sesame seeds.
- 2½ lbs. chicken wings, tips removed, drumettes and flats separated
- 1 tablespoon canola oil
- 1 tablespoon Chinese 5-Spice
- ⅓ cup hoisin sauce
- ¼ cup raspberry jam
- ¼ teaspoon of fresh ginger, minced
- ¼ cup of green onions, sliced
- sesame seeds to garnish
- Preheat oven to 400ºF.
- Rinse wings and drumettes and pat dry. Transfer chicken to a large bowl and toss with canola oil and chinese 5-spice blend until well coated.
- Position wings on baking rack {or baking sheet if your like me and don't have a rack yet} in a single layer. Space wings far enough apart so they are not touching.
- Bake for 25 minutes, turn the chicken wings over to the other side and bake an additional 20-25 minutes {until fully cooked} Remove wings from oven and transfer to a large bowl.
- In a small saucepot over medium-low heat, whisk together hoisin sauce, raspberry jam with preserves, and fresh minced ginger until warm.
- Drizzle wings with sauce, tossing until well coated.
- Serve immediately. Garnish with sliced green onions and sesame seeds.
These seriously look amazing! I love the styling and photography! Nice and bright!
Thanks Kristina, that means alot! It is one of the things I have been working on this year. You always do a great job on yours as well girl. 🙂
Oh my gosh!! I love chicken wings very much and this recipe is about to become a favorite. The sweet hoisin sauce looks to die for and it’s BAKED!!! I can get with eating lots with little or no guilt here. That picture of the eaten wing is making me drool…why did I click here before breakfast??
haha.. I do the same thing in the morning. Except I end up looking at all the desserts and sweets you girls make and its a killer. 🙂 glad to return the favor..hehehe! These have definitely become one of my favorite flavors of chicken wings, and love that they are baked AND homemade! 🙂
I love raspberry! This is brilliant!
Thanks Danelle, they kinda remind me of the orange chicken ones you made a couple weeks back. 🙂 Yeah for chicken wings!
These look fabulous! Fresh ginger makes about anything better. Such a pretty dish too.
It really does, plus ginger is great for you anyways! Thanks so much for stopping by Deanna, hope you have a great weekend!
Who doesn’t love Chicken Wings?!! Thanks for this recipe! We’re always looking for ways to spice up plain old wings!
I know right! You will love it, I am a sucker for just the plain old BBQ chicken wings but these have some awesome asian flavor. Definitely becoming my favorite. 🙂
these look amazing I can not wait to make them…maybe even tonight.
Oh they definitely are! Hope you enjoy Lara! 🙂
Just want to dive right in and get my fingers real dirty with this one!
Oh girl, that is the only way to eat these! 🙂
Oh Krista, these wings look mouthwatering! I love the flavors in the sauce and even better that they are baked too – sounds amazing! Your photos look stunning too girl!
Thanks so much Kelly, you totally just made my day! The sauce in this dish is awesome!
Krista, it’s only 8am as I write this, but these wings look so good that Im ready to make them for breakfast! 🙂
You’ve been PINNED!
haha… to tell you the truth they are so good I would probably eat them for breakfast! 🙂 Thanks for the pin Becca, and fun comment! You always make my day!
Krista, I want to eat all of these, NOW! Ha, I’m starving right now because I haven’t eaten much today since I think we are going out tonight which means I will splurge on unhealthy food! If these were in front of me, I would probably eat all of them! Pinning and sharing on social media. Have a lovely weekend!
haha.. I totally do the same thing! Save all the calories for the meal that really counts, makes sense right? 🙂 I actually totally thought of you and me sitting down eating these with a good cold beer. 🙂 So glad you liked them and hope you get a chance to try. Thanks for sharing friend! Hope you and Ken have a great rest of the weekend!
My mouth is seriously watering right now. I’m thinking of bringing wings to the Superbowl party, and I want to make these. You are so creative with the flavors. No wonder these were a huge hit when you made them last time! Have a great weekend, sista!
haha… good now I can get you back! You always make my mouth water too with those sweet treats of yours, especially those Red Velvet Sweet Rolls!
These wings really will be the hit of the superbowl party! 🙂 You’ll have to let me know how they turn out! See ya later chica!
These look like the perfect sticky wings! Thanks for linking up What’s Cookin’ Wednesday!
Oh girl! They are… sticky messy and absolutely amazing! Thanks for hosting Karly, I had a blast!
Friend, you did it again! Next time I am making wings, I am making these!
Well thanks chica! Always happy to make someone hungry and crave wings. 🙂 Can’t wait to hear how they turn out when you get a chance to make them Beth!
These look completely amazing, Krista! That sauce IS to die for. Beautiful job 🙂
Thanks Andi, it is definitely one of those dishes where you will lick your fingers afterward. No shame. 🙂
WOW Krista! These look seriously amazing! I’m wishing I could reach into my computer and grab some!!
hahah.. thanks Martha! If you lived near me you could come over and grab some tomorrow! These are on the menu to popular DEMAND from my friends. 🙂 hehe.
yummy!
🙂 Thanks Ashley, had them tonight for our Superbowl party and they were definitely YUMMY.
These look AMAZING! Pinned 😉 Thanks so much for sharing!!
Thanks Brenda! They were definitely delicious. I made a huge batch for the superbowl and they were devoured! 🙂 Thanks for pinning girl!
Hi Krista! Just wanted to stop by and say I love this recipe and the photos…I used your bare bone photo as inspiration in my latest post! Can’t wait to try these 🙂
ohhh.. thanks Cathy! Headed over to check out that post now.
I made these for dinner for my husband and myself paired with broccoli and rice. They were SO freaking good! I used coconut oil instead of canola oil because 1. I had just purchased a big tub of it and so wanted to try it out and 2. Figured the light taste of coconut would go well with the flavors. The smell of these cooking was beyond amazing! The coconut oil was a bit tougher to spread on the cold wings since it solidifies easily but I think it made for a great oil for the wings to bake in.
Awww.. so glad you liked it Michelle. The really are so freaking good! In fact, need to make these again this weekend during March Madness. 🙂
Yeah, the coconut oil would be a little tough to spread but the taste would be outstanding. 🙂 It is actually one of my go to oils to use!
OK this may be stupid but what does “tips removed” mean? I’ve never worked with party wings before… :-/
hey sarah, never a stupid question. When I first looked at the whole chicken wing I was like “umm… how do I separate them.. this isn’t how they come in the restaurant?” basically you just cut at the tendon to separate the wingette from the drumette and then cut off the pointy wing tip because its just cartilage.. Or… you can go real simple and just buy them separated in the grocery store which is what I started doing. Takes one step out of the process. 🙂 Hope that answers your question!
I ran into this recipe while crawling around the Web and they looked so good I had to try them. I used my homemade wild BlackBerry jam because, why not, and cooked mine on the grill instead of the oven and they were so incredible.
I shared them with a friend (which was difficult because they were so good) and now I have a standing order for these at parties. This one’s a keeper!
Yeah!!! So awesome Doug, and loving the grill action. Genius move! I would put it on standing order too… perfect for game day.