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    Home » Appetizer Recipes » Asian Baked Chicken Wings

    Asian Baked Chicken Wings

    Published: Sep 22, 2024 by Linda Warren

    Jump to Recipe

    These Asian Chicken Wings will satisfy your wing craving & your appetite. Coated with an Asian spice then baked, not fried, until they're nice and crispy. Then they're tossed in a spicy Asian glaze for the perfect finishing touch. No one will ever guess these weren't deep fried 'cause they're so delicious!

    Asian Baked Chicken Wings on platter with bleu cheese.

    Table of contents

    • Tasty Asian-inspired recipes
    • Why you'll love this Asian baked chicken wings recipe
    • Why baked wings over fried?
    • The secret to these flavorful Asian wings? No marinade!
    • Ingredients you'll need
    • How to make Asian chicken wings
    • What to serve with Asian wings
    • How to store and reheat leftovers
    • More appetizer recipes

    Tasty Asian-inspired recipes

    I love Asian recipes! I love the emphasis they place on using fresh ingredients, their use of deliciously bold flavors, and how quick and easy they are to make. From spicy curries to sweet and savory stir-frys, to grilled kabobs and warm, flavorful dumplings there's something for everyone.

    In summer I look forward to Asian Beef Lettuce Wraps, while I gravitate to spicy Asian Pork Tacos, and easy-to-make Asian Baked Salmon in the cooler months. What's your favorite Asian recipe?

    Holding sticky Asian wings above basket.

    Why you'll love this Asian baked chicken wings recipe

    Super Easy: Just 5 ingredients, no marinade, a little seasoning, and bake. Toss in a simple 2-ingredient deliciously sticky sauce for flavor and you're ready to dig in.

    Baked not Fried: No deep frying with messy oil to fool around with, just put them on a cookie sheet and bake!

    Healthy: No breading, baked not fried, gives you crispy juicy goodness without the guilt!

    Versatile: Great for a main dish or a game-day snack.

    Why baked wings over fried?

    Sure, fried wings are great and all, but baking them? That’s where the magic happens. You get all the crispy texture without the mess of hot oil splatters. Plus, using a wire rack helps the air circulate around the wings, giving you that perfect crispiness on all sides. Healthier, less messy, and still absolutely delicious—what’s not to love?

    The secret to these flavorful Asian wings? No marinade!

    You might be wondering, “No marinade? How do these wings pack such rich Asian flavors?” It’s simple: Chinese 5-Spice, hoisin sauce, and a little blackberry jam. These ingredients bring all the flavor you need, and they do it fast. No need to marinate overnight or even for a few hours. You get the same bold taste with way less effort.

    Ingredients you'll need

    The beauty of this delicious recipe lies in its simplicity. You only need a handful of ingredients to create these flavorful Asian sticky wings. You'll find the exact measurements in the printable recipe card at the end of this post.

    Asian chicken wings ingredients.
    • Chicken Wings: Fresh or frozen, just make sure to thaw and pat dry for maximum crispiness. See my Air Fryer Chicken Wings post on how to cut wings.
    • Vegetable Oil: This coats the wings evenly and helps the Chinese 5-Spice to cling to every piece. Most importantly, it helps achieve that beautiful golden brown color.
    • Chinese 5-Spice: A key Ingredient! This blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel adds a sweet, spicy, and aromatic kick. It’s a one-stop shop for flavor.
    • Hoisin Sauce: Often referred to as “Chinese barbecue sauce,” hoisin is thick, slightly sweet, and a little salty. It gives the wings a glossy, sticky finish.
    • Blackberry Jam: The ingredient that takes this wing recipe to the next level. It adds a touch of sweetness and a hint of fruitiness, balancing the richness of the hoisin sauce.

    How to make Asian chicken wings

    Steps to make baked Asian Chicken Wings.
    1. Mix oil and Chinese 5-Spice in a small bowl. Rinse and pat dry chicken wings with paper towels. Place in a large bowl and pour spiced oil over them.
    2. Toss to coat.
    3. Cover a baking tray with foil and place a baking rack on top. Place the coated wings on the rack in a single layer.
    4. Preheat oven temperature to 400°F oven and bake for 50 minutes, turning halfway through.
    Finishing steps for sticky Asian wings.
    1. While the wings are baking, place hoisin sauce and blackberry jam in a small saucepan.
    2. Whisk the sauce ingredients together and heat until the jam has liquified and the mixture is warm.
    3. Pour the sticky glaze over the warm baked wings.
    4. Toss to coat. Plate and garnish with sliced green onions.
    Closeup of Asian baked chicken wings.

    Just look at that plateful of irresistibly crispy Baked Asian Wings! They're a breeze to make, deliciously healthy, and the best wings you'll ever serve for game day or a casual weeknight dinner. Serve with plenty of napkins, although licking that spicy sauce off your fingers to get every last drop is definitely permitted.

    What to serve with Asian wings

    Party and Game Day Spread - Serve these Asian style wings alongside a variety of other finger foods for a crowd-pleasing spread. Think baked jalapeno poppers, pretzel bites, and crab stuffed mushrooms. These wings will fit right in with your snack lineup, and they’re sure to be the first to disappear!

    Make It a Meal - Turn these crispy Asian chicken wings into a full meal by pairing them with a few simple sides. A bowl of steamed jasmine or sticky rice is a classic choice, soaking up all the extra sauce. For a lighter option, go for a crisp cucumber salad or a refreshing Asian slaw with a tangy vinaigrette.

    Solo Snack or Lunch - Sometimes, you just want something tasty to enjoy on your own. These wings make a perfect snack or light lunch. Enjoy them with a dipping sauce and some carrot sticks or celery sticks for a crunchy veggie side.

    How to store and reheat leftovers

    Storing: If you somehow end up with leftover wings (lucky you!), storing them is easy. Let them cool to room temperature then place them in an airtight container to keep them fresh. They’ll stay delicious in the refrigerator for up to three days.

    Freezing: If you want to keep them longer, you can freeze the wings in a freezer-safe bag or container for up to 3 months.

    Reheating: When you’re ready to enjoy your leftover wings, reheating them is a breeze. For the best results and to keep that crispy skin, preheat your oven to 375°F. Place the wings on a baking sheet lined with foil (no need for a wire rack this time), and bake for about 10-15 minutes, or until heated through. If the wings are frozen, you may need to add a few more minutes.

    Alternatively, if you're in a hurry, you can reheat the wings in the microwave. Place them on a microwave-safe plate and cover them with a damp paper towel to prevent them from drying out. Heat them in short bursts of 30 seconds, checking in between until they’re warm. While the microwave is convenient, the wings may not be as crispy as when reheated in the oven.

    More appetizer recipes

    • Air Fryer Buffalo Cauliflower Wings
    • Crispy Air Fryer Wings
    • Meatball Sliders
    • Pigs in a Blanket Wreath
    • Air Fryer Toasted Ravioli

    Find lots of easy recipes for appetizers right here on 2CM!

    LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK.

    Closeup of Asian sticky wings in bowl.

    Asian Chicken Wings

    These Asian Baked Chicken Wings will satisfy your cravings without deep frying! Crispy wings are tossed with an Asian-inspired sauce for a healthy weeknight dinner or game day snack.
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    Print Rate
    Course: Appetizer
    Cuisine: Asian
    Prep Time: 15 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 6 servings
    Calories: 323kcal
    Author: Linda Warren

    Ingredients

    • 2 ½ pounds chicken wings
    • 1 Tablespoon vegetable oil
    • 1 Tablespoon Chinese 5-Spice
    • ⅓ cup hoisin sauce
    • ¼ cup blackberry jam

    Instructions

    • Preheat oven to 400°F. Prepare a cookie sheet by lining it with foil and placing a non-stick baking rack on top of it. This will ensure that the wings get crispy.
    • Prepare chicken wings by cutting off tips and discarding. Separate drummettes from flats.
    • Rinse the wings and pat them dry. Place them in a large bowl.
    • Mix oil and Chinese 5-Spice together and pour over chicken wings. Toss until well coated.
    • Arrange the wings on the rack in a single layer and place them in the oven.
    • Bake for a total of 50 minutes, turning half way through cooking time.
    • While wings are cooking, whisk hoisin sauce and jam together in a small saucepan. Heat until jam has liquified and mixture is warm.
    • Remove wings from the oven and place them in a large bowl. Toss with hoisin-jam sauce and serve immediately (with lots of napkins).

    Notes

    REHEATING
    For the best results and to keep that crispy skin, preheat your oven to 375°F. Place the wings on a baking sheet lined with foil (no need for a wire rack this time), and bake for about 10-15 minutes, or until heated through. If the wings are frozen, you may need to add a few more minutes.

    Nutrition

    Calories: 323kcal | Carbohydrates: 17g | Protein: 19g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 325mg | Potassium: 205mg | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 2.2mg | Calcium: 28mg | Iron: 1.6mg

    This post has been updated with new photos and step-by-step directions to make this recipe as easy to make as it is to eat. It was first published on October 13, 2013.

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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