Asian baked chicken wings

Crispy oven baked chicken wings coated in a sweet, spicy Asian glaze is a delicious appetizer and perfect for Superbowl snacking.

Asian baked chicken wings

Crispy. Sticky. Spicy. Chicken wings. These are all some of my favourite words. And they’re all together in one recipe! Hurray!! These Asian crispy baked chicken wings are just so delicious and I might or might not be able to eat the entire batch. And listen, you’re not allowed to judge because these wings are just absolutely addictive.

Asian baked chicken wings

Making crispy, crunchy baked chicken wings is so easy and much less fussy than frying them. And then obviously they’re healthier but we’re about to cover them in a sticky Asian glaze so let’s not go on about how healthy these are, shall we? The crispiness though is what I love so much about these. They have this roast chicken flavour and then you cover them in that sticky glaze and you have a little flavour bomb just waiting to be devoured.

These baked chicken wings are PERFECT for Superbowl snacking but honestly, they’re pretty great any day of the week. Make them, you won’t be disappointed!

Asian baked chicken wings

How long does it take to bake chicken wings?

At 200ºC/390ºF, they should be fully cooked after 30-35 minutes.

How do you make chicken wings crispy in the oven?

Pat the chicken wings dry with kitchen paper then coat in a thin layer of oil and season well. Place onto a wire rack set over a baking sheet in a single layer. Bake for 20 minutes until crisp and golden then flip and bake for another 10-15 minutes until the wings are crisp and golden all around.

Asian baked chicken wings

Asian baked chicken wings

Crispy oven baked chicken wings coated in a sweet, spicy Asian glaze is a delicious appetizer and perfect for Superbowl snacking. 
4.14 from 38 votes
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Course: Appetizer, Chicken wings, Game day, Snack
Cuisine: American
Keyword: Asian chicken wings, baked chicken wings, crispy chicken wings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories: 348kcal
Author: Alida Ryder
Servings: 5


  • 500g/1lb chicken wings trimmed
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tsp pepper

Sweet and spicy Asian glaze

  • ½ cup soy sauce
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 cloves garlic crushed
  • 2 tsp ginger crushed/grated
  • 2 tbsp lemon juice/vinegar
  • 1 tsp chilli flakes/red pepper flakes

to serve

  • spring onions/green onions finely chopped
  • sesame seeds


  • Pre-heat the oven to 200ºC/390ºF and place a wire rack over a baking sheet. 
  • Pat the chicken wings dry then place in a bowl and drizzle over the oil and season with salt and pepper. Mix well and place on the wire rack. 
  • Place in the oven and allow to bake for 25-35 minutes (flipping after 20 minutes) or until golden brown, crispy and cooked through. 
  • To make the Asian glaze, combine all the ingredients in a saucepan and bring to a simmer. Allow to cook for 10 minutes or until reduced and syrupy. 
  • When the chicken wings are cooked, Place them in a clean bowl and pour over 3/4 of the Asian glaze and toss to coat. 
  • Serve the chicken wings topped with spring/green onion and sesame seeds and the remaining glaze for dipping. 


Calories: 348kcal | Carbohydrates: 51g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 1808mg | Potassium: 180mg | Sugar: 49g | Vitamin A: 80IU | Vitamin C: 0.9mg | Calcium: 34mg | Iron: 1.4mg

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  1. This was great. I made the mistake of not letting the sauce thicken before using it…that would have been better if it stuck to the chicken more. I also didn’t get really crispy wings….maybe putting a little cornstarch might help? Or, maybe I had cheap chicken?

  2. I’m hosting a Super Bowl party this Sunday and decided to make your wings. I made the glaze ahead and will keep in the fridge until I’m ready to glaze the wings on Sunday but I just had to tell you how totally delicious it is. I couldn’t stop tasting it once it was done. I can’t wait to see what it’s like on the wings.

  3. We made this recipe last night and my husband and I loved it. Definitely too spicy for the kids but I just took out a little of the glaze and baked theirs separately. Great recipe.