Crispy Asian chicken wings baked in the oven and tossed in a sticky garlic soy sauce with honey, ginger, and sweet chili. These easy homemade wings are perfect for game day, appetizers, or dinner. Learn how to get perfectly crispy wings without frying using simple ingredients and step-by-step instructions. Ideal for fans of Korean-style or Chinese-inspired chicken wing recipes.

These sticky and crispy Asian chicken wings are oven-baked to golden perfection, then tossed in a sweet, savory, and slightly spicy glaze that packs flavor in every bite. A guaranteed crowd-pleaser!

Ingredients

For the Chicken Wings:

1.5 kg (3.3 lbs) chicken wings, split into drumettes and wingettes
2 level tbsp aluminium-free baking powder (not baking soda)
¾ tsp salt
½ tsp pepper
3 tbsp chopped spring onions (scallions), for garnish

For the Sticky Asian Sauce:

1 tsp vegetable oil
Pinch of salt and pepper
1 thumb-sized piece of ginger, peeled and finely minced
2 cloves garlic, peeled and minced
1 tbsp sweet chilli sauce
2 tbsp honey
4 tbsp brown sugar
5 tbsp dark soy sauce
1 tsp lemongrass paste

Instructions

Preheat the Oven:
Preheat your oven to 120°C (250°F) fan. Line a large baking tray with foil and place a wire rack on top.
Prepare the Chicken Wings:
Pat the wings dry thoroughly with paper towels. Place them in a large bowl and toss with baking powder, salt, and pepper until evenly coated. (Dry wings help achieve a crispy texture. Discard any excess coating.)
Bake Low and Slow:
Arrange the wings in a single layer, skin-side up, on the prepared rack. It’s fine if they’re touching slightly. Bake on the lower oven shelf for 30 minutes.
Bake Hot for Crispiness:
Increase the oven temperature to 220°C (425°F) fan. Move the tray to a higher middle shelf and bake for 45–50 minutes, until golden brown and crispy.
Make the Sauce:
While the wings are baking, add all sauce ingredients to a saucepan. Bring to a boil over medium heat, then simmer for 5–10 minutes until the sauce reduces and thickens slightly. Remove from heat—it will thicken more as it cools.
Toss and Serve:
Transfer the hot, crispy wings to a large bowl. Carefully pour the hot sauce over the wings and toss gently to coat. Garnish with chopped spring onions and serve immediately.

Tips

Dry thoroughly: Moisture prevents crispiness—blot wings well before coating.
Use aluminium-free baking powder: It gives the best crisp texture and avoids a metallic taste.
Don’t overcrowd the rack: Proper airflow ensures even crisping.
Let the sauce cool slightly before pouring: It thickens better and clings to the wings.

Variations and Substitutions

No lemongrass paste? Use a squeeze of fresh lime juice for brightness.
Want extra spice? Add a dash of sriracha or crushed red pepper to the sauce.
Gluten-free? Use tamari or gluten-free soy sauce.
Prefer boneless? Use chicken tenders or thighs, adjusting cook time accordingly.

FAQs

Can I make these ahead of time?
You can bake the wings in advance, then reheat at 200°C (400°F) for 10–15 minutes before tossing with freshly made sauce.

Can I use an air fryer?
Yes—cook wings at 180°C (360°F) for 25–30 minutes, flipping halfway. Then toss in sauce.

Is baking powder really necessary?
Yes, it helps draw out moisture from the skin, leading to a crispier finish without frying.

Serving Suggestions

Serve with steamed jasmine rice or a light cucumber salad for balance.
Great as a party appetizer or game-day snack.
Pair with cold beer or iced green tea.

Why You’ll Love This Recipe

Crispy without frying: The oven method gives the perfect crunch.
Sweet, sticky, and spicy: The sauce hits all the right notes.
No deep-frying mess: Just a tray, a rack, and your oven.
Customizable: Easily adaptable to different spice levels or dietary needs.