Crispy Asian Chicken Wings Recipe
These Crispy Asian Chicken Wings are marinated in a flavorful blend of garlic, ginger, lime, and savory sauces, then baked to perfection for a tender and crispy texture. Garnished with scallions, sesame seeds, and lime wedges, they’re the perfect appetizer or main dish with a balance of sweet, tangy, and spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings, tips removed and separated into drummettes and wings
Marinade
- 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
Garnish
- Sliced scallions
- Lime wedges
- Sesame seeds
Instructions
- Prepare the Marinade: Whisk together garlic, ginger, lime zest and juice, light brown sugar, chili garlic sauce, rice vinegar, soy sauce, hoisin sauce, kosher salt, and sesame oil in a bowl until well combined.
- Marinate the Chicken: Place the chicken wings in a large Ziploc bag and pour the marinade over them. Seal the bag and turn it several times to ensure the wings are evenly coated. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop.
- Preheat the Oven: The following day, preheat your oven to 350°F (175°C). Line a sheet tray with non-stick foil to prevent sticking and facilitate cleanup.
- Bake the Wings: Arrange the marinated chicken wings on the prepared sheet tray, reserving the marinade. Bake the wings for 1 hour, turning them a couple of times during cooking to promote even browning and prevent sticking, until fully cooked and nicely browned.
- Prepare the Sauce: Meanwhile, strain the reserved marinade into a saucepan set over medium-high heat. Add 1/2 cup of water to the pan and bring it to a boil. Boil for 10 minutes, adding more water as needed if the sauce becomes too thick, adjusting to desired consistency.
- Serve: Once the wings are cooked, sprinkle them with sesame seeds and sliced scallions. Serve with the reduced sauce and lime wedges on the side for an added burst of freshness.
Notes
- Marinating overnight intensifies the flavor and tenderizes the wings.
- Turning the wings during baking ensures even crisping and prevents burning.
- Adjust sauce thickness by adding water gradually while boiling.
- For extra crispiness, broil the wings for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Crispy chicken wings, Asian chicken wings, baked chicken wings, Asian marinade, hoisin sauce wings, party appetizer, spicy wings
Find it online: https://platedbyemma.com/crispy-asian-chicken-wings-recipe/
