Baked Asian Chicken Wings with Raspberry Hoisin Glaze #chickenwings #appetizers #starters #hoisinsauce #asian #raspberry

Baked Chicken Wings with Raspberry Hoisin Glaze

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 50 minutes
  • total_time Total Time: 55 minutes
  • yield Yield: 2 1/2 lbs. of chicken wings 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: Asian


These Asian style Baked Chicken Wings are made with a sweet & tangy Raspberry Hoisin Glaze. Skip the frozen chicken wings and make your own delicious wings at home!



  • 2 1/2 lbs. chicken wings, tips removed, drumettes and flats separated
  • 1 tablespoon canola oil
  • 1 tablespoon Chinese 5-Spice
  • 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


  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. In a small saucepot over medium-low heat, whisk together hoisin sauce, raspberry jam with preserves, and fresh minced ginger until warm.
  6. Drizzle wings with sauce, tossing until well coated.
  7. Serve immediately. Garnish with sliced green onions and sesame seeds.


{Recipe slightly adapted from Just a Taste}

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