Asian Chicken Wings
Inside: The secret to making crispy oven-baked chicken wings and the irresistible Asian wing sauce that doubles as a dipping sauce.
These Asian chicken wings are tangy, sweet, spicy, meaty, juicy, and sticky enough that you’ll want to lick your fingers after every bite. The best part of these crispy oven-baked chicken wings is the easy Asian-style sauce made with honey, sriracha, garlic and lime for a tangy, spicy flavor your family will love.
Buffalo chicken wings may be where the chicken wing trend started, but for me, this recipe is where it should end–they’re that good.
My tasters’ first reaction to trying these Asian chicken wings was moans of ecstasy, eyes bugging out, followed by an exclamation of “Oh-ma-Gawd!”—actually, it was more muffled–because their mouths were full of the honey sriracha chicken.
These juicy, tongue-tingling Asian wings have a crisp skin you wouldn’t think would be possible from baking them.
But the real “wow” is the tangy honey sriracha wing sauce. It hits every part of your palate at once—spicy, tangy, savory, sweet, umami—seriously delicious.
If you like chicken wings (and I’m guessing you do), these crispy oven-baked wings are incredible.
Why you’ll love this recipe:
- These are baked, not fried.
- They’re crispy, juicy and tender with a sticky, flavorful sauce that’s easy to make.
- It’s a great game-day snack.
Ingredients:
- Chicken Wings – Separated into drums and flats.
- Kosher Salt – I use Diamond Crystal, which is less salty by volume than Morton’s.
- Black Pepper – Freshly ground will give you the best flavor.
- Fresh Garlic – Freshly chopped is best.
- Sriracha Sauce – This sauce has a thick consistency and just the right spice level, so don’t substitute other hot sauces.
- Fish Sauce is just what it sounds like; derived from fish, it adds an umami richness you’ll love.
- Honey–adds a touch of sweetness and has the right consistency to cling to the poultry.
- Soy Sauce – Balances the sweetness of the honey. You can use low-sodium soy sauce.
- Fresh Limes – You’ll need the zest and juice.
- Sesame Seeds–I used both toasted sesame seeds and black sesame seeds. You can use one or the other, both if you have them.
- Fresh Cilantro – Herbs give these wings a bright flavor. Don’t skip the garnish.
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Step-by-step instructions:
- Pat the chicken with a paper towel to dry. Use a sharp knife to cut the poultry into drums and flats. Save the wing tips for stock.
2. Rest a wire baking rack over a sheet pan {affiliate link} lined with tin foil. Transfer the flats and drums, skin side up, to the rack. Arrange them in a single layer so they aren’t touching. Lightly sprinkle with salt and pepper and par-bake them for about 15 minutes.
Note: It’s important to preheat your oven fully before cooking. Otherwise, you risk flabby chicken skin instead of crispy.
3. While they bake, assemble the sticky glaze. Combine the garlic, sriracha, fish sauce, honey, soy sauce, lime zest and juice and stir to combine. Reserve ¼ cup of marinade for dipping.
4. Brush the chicken wings liberally with the sauce. Return them to the oven and cook for 5-8 minutes.
5. Remove the chicken from the oven and flip them using a pair of kitchen tongs. Brush them again with the sauce and return to the oven for 5-8 minutes.
6. Flip the chicken pieces for a third time and brush with the remaining sauce.
7. Set the oven to the broiler setting. Place the wings about 6″ from the heating element and cook for 1-2 minutes or until they start to take on color and the honey sriracha sauce lacquers to the meat. Watch carefully so they don’t burn.
8. Sprinkle the baked chicken wings with sesame seeds and cilantro and serve with the reserved Asian wing sauce.
Pro-Tips:
- To avoid cross-contamination, reserve a bit of the sauce for dipping a separate bowl after assembling.
- Halve the amounts for the sauce for a smaller batch. This recipe makes enough sauce for 4 pounds of wings.
- Line the sheet pan you’re cooking the wings over with aluminum foil to catch the drips and splatters. Trust me–it will save you on cleanup.
- Use a pair of tongs to make flipping the chicken easier.
- Use a silicone basting brush to coat the Asian-style sauce over the chicken skin rather than spooning it on.
- Wings come in different sizes. I’ve noticed some from the grocery store can be smaller and may require less cooking. The ones from Costco tend to be larger and meatier, requiring more baking in the oven. This is why I gave a range of 5-8 minutes for each baking segment. Use your best judgment based on the size of yours.
Why this sauce works
The five basic taste receptors (salty, sweet, sour, bitter and umami) are alive and well in Asian cuisine, which is famous for simultaneously triggering them all.
- Salty – Soy sauce is the main salty component in this sauce, but it has more flavor than plain salt and works well in these Asian-style wings.
- Sweet – Honey adds sweetness and makes these sriracha chicken wings sticky and lip-smacking.
- Sour – The lime zest and juice give this glaze and dipping sauce a bright, tangy finish.
- Bitter – Raw garlic and sriracha can be bitter, but in this simple dipping sauce they add a layered spice and heat.
- Umami – Umami is the fifth taste — the savory taste of glutamate. Fish sauce adds an irresistible umami funk (if you’ve never worked with fish sauce before, it does smell weird — but trust me–it’s what ties these Asian chicken wings together. Just be mindful of how much you use because it’s potent.
Variations:
- Add fresh minced ginger to the Asian wing sauce for extra heat and spice.
- Add a tablespoon of sesame oil to the sauce for a nutty depth.
- Swap tamari for soy sauce to make it gluten-free.
FAQ’s
Yes. Just swap the soy sauce for Tamari.
You can divide the wings into flats and drums and make the Asian sauce ahead of time, but these are best when eaten hot from the oven.
Chicken wings comprise three segments: drums, flats and tips. Unless you’re leaving chicken wings whole, only the drums and flats are usually used for making wings—reserve tips for making homemade chicken stock.
It helps to have it. The rack raises the meat so the hot air can circulate around the poultry, ensuring that every bit of skin is crispy instead of soggy.
Yes, although it may take longer, depending on how many wings you’re making. Most air fryers don’t have enough capacity for many wings, so if you’re making a big batch, I’d recommend using the oven.
Storage:
- Store leftovers, well-wrapped in foil or in an airtight container, in the refrigerator for up to 3-4 days.
Reheating:
- Reheat wings in a hot oven (about 375° for 10-12 minutes. If you have leftover marinade, brush it on 5 minutes before they’re done for extra flavor.
Freezing:
- These are best eaten hot and fresh, but you can freeze them. Wrap them well in freezer paper and freeze them for up to a month. Defrost thoroughly and then reheat as noted above.
So, how do they taste?
In a word… Amazing.
Try this Asian chicken wings recipe for the best party food for your game day revelry, and be sure to serve cold beer (maybe Yuengling?) to wash them down.
More Asian-style snack foods you’ll love:
More wings and Asian chicken recipes you might like:
Asian Chicken Wings
SPECIAL EQUIPMENT:
- wire baking rack
- rimmed baking sheet
- silicone pastry brush
- kitchen tongs
INGREDIENTS:
- 4 pounds chicken wings
- sprinkle of kosher salt and black pepper
- 2 tablespoons garlic finely chopped
- 2 tablespoons sriracha hot sauce
- 2 teaspoons fish sauce nam pla
- ½ cup honey
- 2 tablespoons soy sauce
- 2 limes zested and juiced
- 1 teaspoon black sesame seeds
- 1 teaspoon toasted sesame seeds
- fresh cilantro leaves
DIRECTIONS:
- Set oven rack to the top third of your oven. Preheat oven to 450 degrees.
- Cover a large baking sheet with tin foil. Set a wire rack on top of the baking sheet (I used a cooling rack) Set aside.
- Cut 4 pounds chicken wingsinto sections: drums, flats and tips. Use a sharp chef’s knife to cut between the joints of the drums and flats, and flats and tips. Save tips for making stock.
- Lay the drums and flats on the wire rack, so they are not touching. Sprinkle lightly with sprinkle of kosher salt and black pepper.
- Bake the wings for 15 minutes.
- Meanwhile assemble the sauce. In a small bowl combine 2 tablespoons garlic, 2 tablespoons sriracha hot sauce, 2 teaspoons fish sauce, ½ cup honey, s2 tablespoons soy sauce, zest and juice of 2 limes and stir to combine. Reserve ¼ cup of marinade for dipping.
- Remove the wings from the oven and brush them with the marinade. Return them to the oven and cook for an additional 5-8 minutes. Remove them from the oven and flip them over. Brush with marinade and cook for an additional 5-8 minutes until crisp and browned.
- Remove the honey sriracha wings from the oven and flip them one last time. Brush with remaining sauce.
- Set the oven to the broiler setting. Place the wings about 6″ from the heating element and cook for 1-2 minutes or until they start to take on color and the honey sriracha sauce lacquers to the meat. Watch carefully so they don’t burn.
- Transfer wings to a serving platter. Sprinkle with 1 teaspoon black sesame seeds, 1 teaspoon toasted sesame seeds and fresh cilantro leaves. Serve with reserved marinade for dipping or drizzling over the wings.
NOTES:
You can also grill the wings instead of baking them (I’ve done it both ways – just wait until the wings are almost cooked before glazing them with the sauce, to prevent flare ups
NUTRITION:
Pin “Tangy Honey Sriracha Chicken Wings” for later!
All of the flavors in these wings are the best and these were gone so fast! I need to make these wings again asap!! Thank you!
WOW! The sauce on these wings is amazing. Pop them under the broiler for a bit of char. Perfect!
These look amazing! I might try this on chicken breasts? They’re so delicious!
My husband gets cravings for wings every few weeks, and this is the perfect recipe for him! It’s a great flavor and so easy to make.
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
what temp do u cook the wings on?
450°
Ohmygawd, I’ll be making this for superbowl Lisa!
Those are Nola’s favorites, Marie!
These look AMAZING! I need to try your technique of cooking them on high heat and basting half way through. This has a lot of possibilities. I’m going to make your recipe next week!
I like using lime and garlic in most of my spicy dishes,thanks for sharing
This marinade DOES sound as addictive as Doritos, which is damn addictive! Have you tried it on fish? I’m thinking it would be great on tuna or salmon!
honey, sriracha, and lime?? I can totally see why you’d justify so many “tests”… YUM 🙂
Tee hee hee.
My husband loves sriracha, he added it to the most food he eats. And these wings look so legit; my family can gobble them up in a mouthful lol.
You had me at sriracha! My husband would devour these!
Enjoy, Dannii!
These wings look and sound absolutely wonderful! I would probably eat them all in one sitting!
LOL! That’s been known to happen!
What delicious flavors!!! The husband loves wings.. He’d gobble these up in no time at all!
We have to make a double batch when I make them here!
These look and sound amazing…just in time for football Sundays! 🙂 Can’t wait to make them!
That was my thought too — great fan food!
OMG, these look so good and I am sooo hungry right now! Not the best time to see these! Oh my!
These wings look and sound amazing! I like baking them at a really high temp too to get them nice and crispy.
I agree – crispiness is the key to stellar wings!