These sticky, crispy Asian chicken wings deliver the perfect crunch and sweet, savory glaze — truly the best wings for parties and game day.
Updated in 2018 with a video and extra tips.
These wings are always a hit. The first time I made them, the kids ate in near silence — just the happy sounds of crunching — and declared me “the best mummy ever.” When my partner arrived home he had five minutes before a call and polished off the plate I’d saved. Four people, 1.5 kg of wings — gone.
The incredible crispiness comes from a reliable oven-baked method adapted from Nagi at RecipeTin Eats — her technique yields wings that are as crispy as deep-fried versions. The wings are cut into two pieces, patted very dry, then tossed with aluminium-free baking powder (important: use baking powder, not baking soda), salt and pepper. The baking powder and salt pull moisture from the skin and help create that golden, crunchy finish.
Wings are cooked low and slow at first to render fat, then roasted at high heat until browned and crisp. The sticky Asian glaze is based on the sauce I use for sticky Chinese pork belly, adjusted and doubled here to coat a larger batch of wings. It’s finished on the stovetop so it reduces and becomes glossy, then tossed with the hot wings just before serving.
Notes about baking powder
Some people report a slightly bitter taste when using baking powder in this recipe. That can happen if the baking powder contains sodium aluminum sulfate — a compound that a few people are sensitive to. Cakes and other baked goods often use much less baking powder, so the taste can be more noticeable here where a larger quantity is used.
To avoid any bitter note:
- Dry the wings thoroughly before coating so they only pick up a light dusting.
- Measure the baking powder carefully and discard any excess left in the bowl after tossing the wings.
- Use an aluminium-free baking powder to eliminate the risk of bitterness.
Gluten-free option
Yes. Substitute tamari for soy sauce and ensure the baking powder and sweet chilli sauce you use are certified gluten-free.
Make-ahead tips
I prefer these wings fresh from the oven, but you can prepare them ahead. Cook the wings without the sauce, cool, cover and refrigerate for up to 24 hours. Reheat on a wire rack over a tray at 200°C/400°F for 5–6 minutes to crisp them again. You can also mix the sauce ingredients in advance, refrigerate, then bring to the boil before coating the wings.
Vegetarian alternative
For a vegetarian version try baked Asian cauliflower wings — they capture the same sticky, spicy-sweet flavour and crisp texture.
Equipment used
To make these Sticky and Crispy Asian Chicken Wings you’ll find these items helpful:
- Large bowl
- Tray with wire rack (for roasting)
- Sharp kitchen knife and chopping board
- Measuring spoons
- Grater (for ginger)
- Large frying pan or skillet
- Wooden or silicon spoons
The Sticky AND Crispy Asian Chicken Wings Recipe
Sticky AND Crispy Asian Chicken Wings
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 (use regular table salt)
- ½ tsp pepper
- 3 tbsp chopped spring onions / scallions (to serve)
Sticky Asian Sauce:
- 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
- Preheat the oven to 120°C / 250°F (fan) and place a rack on a large baking tray.
- Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings thoroughly with paper towels. Place in a large bowl and add the baking powder, salt and pepper; toss to combine. It’s important they are dry first so they pick up only a light coating. Discard any remaining excess powder.
- Arrange the wings in a single layer on the rack, skin-side up (it’s fine if they touch). Place on the lower shelf and roast for 30 minutes at the low temperature to render fat.
- Turn the oven up to 220°C / 425°F (fan), rotate the tray and move it to a higher shelf (middle-high). Roast for 45–50 minutes until the wings are golden and crisp. Remove from the oven and allow to cool slightly.
- While the wings rest, make the sauce: heat the vegetable oil in a saucepan, add the ginger and garlic, then stir in the sweet chilli sauce, honey, brown sugar, dark soy sauce, lemongrass paste and a pinch of salt and pepper. Bring to a boil and allow to bubble for 5–10 minutes until the sauce reduces and thickens slightly. Remove from the heat — it will thicken more as it cools.
- Place the wings in a large bowl and very carefully pour the hot sticky sauce over them (it will be very hot). Toss to combine and serve immediately garnished with chopped spring onions.
Video
Notes
About baking powder
Some people notice a bitter taste if their baking powder contains sodium aluminum sulfate. If you’re sensitive, use an aluminium-free baking powder and follow the tips above: dry the wings thoroughly, measure the baking powder exactly and discard any excess.
Gluten-free
Replace soy sauce with tamari and use gluten-free baking powder and sweet chilli sauce.
Make ahead
Cook the wings without the sauce, cool and refrigerate up to a day. Reheat on a wire rack at 200°C / 400°F for 5–6 minutes to crisp them. The sauce can be mixed ahead (uncooked); bring to the boil before serving.
Nutritional information is approximate and shown per wing:
Calories: 56 kcal | Carbohydrates: 2 g | Protein: 3 g | Fat: 3 g | Cholesterol: 15 mg | Sodium: 188 mg | Sugar: 2 g
This post was first published in June 2016 and updated in June 2018 with additional tips and a recipe video.
Some links in the original post were affiliate links. Nutritional information is approximate and may vary; use it as a guide.
