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Sticky and Crispy Asian Chicken Wings Recipe

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3.8 from 15 reviews

These Sticky and Crispy Asian Chicken Wings are oven-baked to perfection, featuring a double-baking technique that ensures an irresistibly crispy skin. The wings are tossed in a flavorful sweet and savory sticky sauce made with honey, brown sugar, dark soy sauce, and aromatic ingredients like ginger, garlic, and lemongrass paste. Finished with fresh chopped spring onions, this recipe offers a delightful balance of texture and Asian-inspired taste that’s perfect for parties or casual dinners.

Ingredients

Chicken Wings

  • 1.5 kg (3.3 lbs) chicken wings
  • 2 level tbsp aluminium-free baking powder (must be baking powder, not baking soda)
  • ¾ tsp salt (regular table salt)
  • ½ tsp pepper

Sauce and Garnish

  • 3 tbsp chopped spring onions/scallions
  • 1 tsp vegetable oil
  • pinch salt and pepper
  • 1 thumb-sized piece of ginger, peeled and minced
  • 1 tbsp sweet chilli sauce
  • 2 tbsp honey
  • 4 tbsp brown sugar
  • 5 tbsp dark soy sauce
  • 1 tsp lemongrass paste
  • 2 cloves garlic, peeled and minced

Instructions

  1. Preheat and Prep: Preheat your oven to 120°C (250°F) using the fan setting and place a rack on a large baking tray to ensure airflow around the wings for even cooking.
  2. Prepare the Wings: Cut each chicken wing at the joint to separate into a mini wing and a drumette. Pat the wings dry thoroughly with paper towels to remove any moisture. Place wings in a large bowl, sprinkle with baking powder, salt, and pepper, and toss to evenly coat. Be sure to discard any excess coating.
  3. First Bake: Arrange the wings in a single layer on the prepared rack, skin side up. It’s okay if they touch slightly. Place the tray on the lower shelf of the oven and bake for 30 minutes at 120°C (250°F) to dry out the skin.
  4. Second Bake for Crispiness: Increase the oven temperature to 220°C (425°F) fan and move the tray to a higher middle shelf. Rotate the tray for even cooking, then bake the wings for 45 to 50 minutes until golden brown and crispy. Remove the wings and let them cool slightly.
  5. Make the Sticky Sauce: In a saucepan, combine ginger, garlic, sweet chilli sauce, honey, brown sugar, dark soy sauce, lemongrass paste, vegetable oil, and a pinch of salt and pepper. Stir and bring to a boil. Reduce heat and let it bubble gently for 5 to 10 minutes until it thickens slightly. The sauce will thicken more as it cools.
  6. Toss Wings with Sauce and Serve: Place the baked wings into a large bowl. Carefully pour the hot sticky sauce over the wings and toss gently to coat evenly. Be cautious as the sauce is very hot. Serve the wings topped with the chopped spring onions for a fresh finish.

Notes

  • Make sure to use baking powder, not baking soda, as baking powder helps draw moisture out of the skin to make it crispy.
  • Drying the wings thoroughly before coating ensures a light and even baking powder coating that crisps well.
  • Using a fan-assisted oven improves air circulation and helps achieve maximum crispiness.
  • The sauce thickens more once cooled—do not overreduce to avoid it becoming too sticky to coat the wings.
  • You can adjust the sweetness or heat level by modifying the amount of honey and sweet chili sauce according to preference.

Find it online: https://bitezly.com/sticky-and-crispy-asian-chicken-wings-recipe/