My baked Asian chicken wings are extra juicy inside and crispy at the edges, tossed in a sticky homemade raspberry hoisin glaze. These wings are a crowd favorite on game day, and they’re easy to make in the oven or air fryer.
If your family loves chicken wings as much as mine does, try my garlic parmesan wings or these sweet-and-smoky honey BBQ chicken wings!
My classic buffalo chicken wings are the ultimate appetizer during football season. Now and then, I like to mix it up with new flavors, like these Thai chicken wings and Korean BBQ wings. And I think you’re going to love my original Asian chicken wings recipe! Firstly, these wings are baked, making them lighter than your typical fried chicken wings. I get them extra crispy using my failproof oven method.
Secondly, the SAUCE! It’s rich and sticky, made with hoisin sauce, which is basically the BBQ sauce of Asian cooking. Tossed with fresh ginger and sweet raspberry jam, it takes these chicken wings over the top.
Shake Up Game Day With Asian Chicken Wings
- Super crispy. Yes, you can get crispy, juicy chicken wings by baking them in the oven. No, it’s not difficult!
- Slathered in sauce. Hoisin and raspberry jam are an unexpected combo with seriously irresistible flavor.
- Crowd-pleasing. I can’t tell you how fast these Asian chicken wings disappear from the game day charcuterie board on Football Sunday. Everyone loves them for their sweet, sticky, crispy texture and unbelievable flavor.
Ingredients You’ll Need to Make these Wings
With less than 10 ingredients, this Asian chicken wings recipe still packs a punch of flavor. All I have to say is, don’t skimp on the Chinese Five Spice. This blend has so many flavors you’ll be blown away! Here are the ingredients you’ll need. Scroll to the recipe card for the printable recipe with exact measurements.
- Chicken Wings – I like to use a mix of bone-in drumettes and wings. You can use boneless wings for this recipe, keeping in mind that the cooking time may be shorter.
- Avocado Oil – Helps to crisp up the chicken wings while they bake. Avocado oil is flavorless, which is why I use it. Canola or vegetable oil would work here as well.
- Chinese Five Spice – This is a ready-made spice blend that includes Szechuan pepper, cinnamon, star anise, fennel, and clove. You’ll find it in the spice aisle and in Asian supermarkets. Trust me, it makes these wings pop with flavor! You can also use Five Spice in stir-fries or use it to season an egg roll in a bowl.
- Hoisin Sauce – The sweet BBQ sauce of Chinese and Cantonese cuisine. Hoisin has a complex, umami-rich flavor that acts as a base for the Asian wing sauce.
- Raspberry Jam – For a sweet, fruity note, I use jam with the preserves.
- Ginger – Fresh ginger is best. However, if you don’t have fresh ginger available, you can use ground ginger. Just reduce the amount by half.
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How to Make Asian Chicken Wings
When it comes to homemade chicken wings, it’s all about recreating the crispy texture that would normally come from frying. To me, a good chicken wing NEEDS to have a crispy exterior and tender, juicy interior. And that’s exactly what you’ll get when you follow the steps below. Here’s how to make the best Asian-style chicken wings.
- Season the chicken wings. To start, preheat the oven to 400ºF and rinse the wings and drumettes. Pat them dry with paper towels. Then, add the wings to a large bowl and toss them with avocado oil and Chinese 5-spice until well coated.
- Prepare to bake. Next, arrange the wings on top of a wire rack, set over a lined baking sheet. Place them in a single layer, leaving space in between so the hot oven air can circulate.
- Bake. Now, bake the chicken wings at 400ºF for 20 minutes. Turn the chicken wings over to the other side, and bake for an additional 20 minutes. To crisp them up, finish the wings underneath your oven’s broiler for 4-5 minutes.
Air Fryer Method
To make these Asian chicken wings in the air fryer, season the wings as directed. Then, cook them in the air fryer at 400ºF for 8 minutes per side. See my air fryer buffalo wings recipe for details.
Make the Hoisin Glaze
Hands down, the best part of these wings is the glaze! It’s sticky, salty, sweet, and has only 3 ingredients. While the wings are baking, here’s how to make it:
- Heat the ingredients. In a small saucepot over medium-low heat, whisk together hoisin sauce, raspberry jam with preserves, and fresh grated ginger until warm.
- Coat the wings. Drizzle wings with sauce, tossing until well coated.
- Serve immediately. Garnish with 1/4 cup of sliced green onions and sesame seeds.
Recipe Tips & Tricks
- Crispy skins. Instead of adding baking powder or baking soda to the wings, as some recipes do, I prefer to place my Asian chicken wings under the broiler for a couple of minutes instead. It does the trick to get these oven-baked wings extra crispy.
- Dry the chicken thoroughly. Ensuring that the chicken wings are completely dry helps the spice blend adhere.
- Fresh is best. When given the choice, I always choose fresh chicken wings over frozen wings! Fresh is best when it comes to the flavor and texture of the baked wings. Try to use fresh ginger, too.
Frequently Asked Questions
Yes. If you’re using frozen chicken wings, thaw them completely before you make your Asian chicken wings. You will taste a significant difference. This is because, when you cook chicken from frozen, it tends to dry out faster and the protein seizes up, making the wings “tougher” to eat.
Chicken is done cooking when the internal temperature reaches 165ºF. According to the FDA, for an accurate reading, insert a meat thermometer into the thickest area of the chicken wing, being careful to avoid the bone.
What to Serve With Sticky Asian Wings
Serve these chicken wings as an appetizer with juicy Bang Bang shrimp and crispy sweet potato fries when the game is on, or as a starter before a steak stir-fry during the week. Try this easy Thai quinoa salad or this Asian noodle salad on the side, and these chocolate-covered cashew clusters for dessert!
Storing and Reheating Leftovers
- Refrigerate. Keep these Asian chicken wings stored airtight in the fridge for up to 4 days.
- Reheat. You can warm the wings in the oven or in the air fryer at 350ºF until hot throughout.
More Chicken Wing Recipes
Asian Chicken Wings
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 30–40 wings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: Asian
Description
These baked Asian chicken wings are juicy inside with crispy skins, tossed in a sweet and sticky homemade raspberry hoisin glaze.
Ingredients
Asian Chicken Wings:
- 2 1/2 lbs. chicken wings, tips removed, drumettes and flats separated
- 1 tablespoon avocado oil
- 1 tablespoon Chinese 5-Spice
Raspberry Hoisin Glaze:
- 1/3 cup hoisin sauce
- 1/4 cup raspberry jam
- 1/4 teaspoon of fresh ginger, minced
- 1/4 cup of green onions, sliced
- sesame seeds to garnish
Instructions
Make Asian Chicken Wings:
- Preheat oven to 400ºF.
- Rinse wings and drumettes and pat dry. Transfer chicken to a large bowl and toss with avocado 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 20 minutes, turn the chicken wings over to the other side and bake an additional 20 minutes. Remove wings from oven. Turn broiler on. Place wings on broiler for 4-5 minutes until slightly browned.
- Transfer chicken wings to a large bowl.
Air Fryer Version:
- Rinse wings and drumettes and pat dry. Transfer chicken to a large bowl and toss with avocado oil and chinese 5-spice blend until well coated.
- Place chicken wings on air fryer basket, evenly spaced so they aren’t crowded. Cook for 8 minutes. Flip then cook an additional 8 minutes of the other side. (or until chicken wings are crispy and golden)
- Transfer chicken wings to a large bowl.
Raspberry Hoisin Glaze:
- In a small saucepan 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.
Notes
{Recipe slightly adapted from Just a Taste}
