Description
Crispy baked Asian chicken wings with a sticky, savory glaze.
Ingredients
Scale
- 2 lbs chicken wings, split into drumettes and flats
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp red pepper flakes
- 1 tbsp sesame seeds
- 2 chopped green onions
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
- Pat the wings dry with paper towels. Toss with baking powder, salt, and pepper.
- Arrange wings on the wire rack in a single layer. Bake for 45-50 minutes until crispy.
- While wings bake, mix soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes in a small saucepan. Simmer for 3-5 minutes until slightly thickened.
- Toss baked wings in the glaze. Garnish with sesame seeds and green onions before serving.
Notes
- Baking powder helps make the wings extra crispy.
- Adjust red pepper flakes for more or less heat.
- For crispier results, refrigerate wings uncovered for 1 hour before baking.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Appetizer
- Method: Baked
- Cuisine: Asian
Nutrition
- Serving Size: 4 oz
- Calories: 280
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg
Keywords: crispy baked Asian chicken wings, sticky wings, easy appetizer