Name: Crispy Asian Chicken Wings Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 5 h 15 min
Cuisine: Asian
Ingredients: 2 lbs chicken wings, tips removed and separated into drummettes and wings; 2 cloves garlic, smashed; 1 1/2 inch piece ginger, coarsely chopped; 1 lime, zested and juiced; 2 Tbsp light brown sugar, packed; 2 Tbsp chili garlic sauce; 2 Tbsp unseasoned rice vinegar; 2 Tbsp soy sauce; 3 Tbsp hoisin sauce; 1 1/2 tsp kosher salt; 3 Tbsp sesame oil; Sliced scallions; Lime wedges; Sesame seeds

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Introduction

Crispy Asian Chicken Wings are a perfect balance of savory, sweet, and spicy flavors with a hint of citrus freshness. This dish is easy to prepare and makes a fantastic appetizer or snack for any occasion.

A white square plate with a subtle grid pattern holds seven pieces of glazed grilled chicken wings, each wing showing a shiny, caramelized dark orange and brown surface with char marks that give a slightly crispy look. The wings are sprinkled with white sesame seeds and cut green onion slices, adding small pops of white and bright green on top. At the top edge of the plate, there are two fresh lime wedges with bright green skin and juicy pale green flesh. The plate sits on a wooden surface, which should be changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken wings, tips removed and separated into drummettes and wings
2 cloves garlic, smashed
1 1/2 inch piece ginger, coarsely chopped
1 lime, zested and juiced
2 Tbsp light brown sugar, packed
2 Tbsp chili garlic sauce
2 Tbsp unseasoned rice vinegar
2 Tbsp soy sauce
3 Tbsp hoisin sauce
1 1/2 tsp kosher salt
3 Tbsp sesame oil
Sliced scallions, lime wedges, and sesame seeds for garnish

Instructions

Step 1: Whisk all the ingredients except the wings and garnish together in a bowl to make the marinade.
Step 2: Place the chicken wings in a large Ziploc bag and pour the marinade over them.
Step 3: Seal the bag and turn several times to coat the wings evenly. Chill for at least 4 hours, preferably overnight.
Step 4: Preheat the oven to 350°F (175°C) the next day. Arrange the wings on a non-stick foil-lined sheet tray, reserving the marinade.
Step 5: Bake for 1 hour, turning the wings a couple of times to prevent sticking and ensure even cooking, until they are cooked through and browned.
Step 6: Strain the reserved marinade into a saucepan over medium-high heat. Add 1/2 cup water and bring to a boil. Boil for 10 minutes, adding more water if the sauce becomes too thick.
Step 7: Sprinkle the cooked wings with sesame seeds and sliced scallions. Serve with the sauce and lime wedges.

Tips & Variations

For extra crispiness, broil the wings for 2-3 minutes at the end of baking, watching closely to avoid burning.
You can substitute chicken drumsticks if wings aren’t available, adjusting the cooking time accordingly.
Add a touch of honey to the marinade for a sweeter glaze.
Adjust the amount of chili garlic sauce to control the spice level.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to retain their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A white square plate with a grid pattern holds seven grilled chicken wings covered in a dark red glaze, showing slight charring on the edges. The wings are sprinkled with white sesame seeds and garnished with small green onion slices scattered on top and around the plate. Two lime wedges are placed at the upper left corner of the plate. The plate rests on a white marbled surface with green onion stalks next to it. In the background, a glass filled with golden beer with some foam on top and a bottle with a green label are slightly blurred, along with a wooden-handled bottle opener. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the wings longer than overnight?

Yes, you can marinate the wings for up to 24 hours. Beyond that, the acid in the marinade may start to break down the meat’s texture.

Is it necessary to strain and cook the marinade?

Yes, cooking the reserved marinade ensures it is safe to serve as a sauce by killing any raw chicken bacteria and thickening it for better coating.