Crispy Asian Chicken Wings Recipe

Ingredients

• 907 g (2 lb)chicken wings, tips removed and separated into drumettes and flats
• 2 clovesgarlic, smashed
• 3.8 cm (1 1/2-inch) pieceginger, coarsely chopped
• 1lime, zested and juiced
• 30 ml (2 tbsp)packed light brown sugar
• 30 ml (2 tbsp)chilli garlic sauce
• 30 ml (2 tbsp)unseasoned rice vinegar
• 30 ml (2 tbsp)soy sauce
• 45 ml (3 tbsp)hoisin sauce
• 7.5 ml (1 1/2 tsp)kosher salt
• 45 ml (3 tbsp)sesame oil
• To tastesliced scallions
• To tastelime wedges
• To tastesesame seeds

Instructions

1. 1

   Mix the marinade

   Whisk the garlic, ginger, lime zest and juice, brown sugar, chilli garlic sauce, rice vinegar, soy sauce, hoisin, salt and sesame oil in a bowl until combined.

2. 2

   Marinate the wings

   Put the wings in a large resealable bag and pour in the marinade. Seal, turn the bag gently to coat the wings, then refrigerate for at least 4 hours, preferably overnight.

3. 3

   Heat the oven

   The next day, preheat the oven to 175°C (350°F). Line a baking tray with non-stick foil.

4. 4

   Arrange the wings

   Set the marinated wings in a single layer on the lined tray, keeping the leftover marinade for the sauce.

5. 5

   Bake the wings

   Bake for 1 hour, turning the wings a couple of times during cooking for even browning and to help prevent sticking. They should be cooked through with a crisp exterior.

6. 6

   Reduce the sauce

   While the wings bake, strain the reserved marinade into a saucepan over medium-high heat. Add 120 ml (1/2 cup) water and bring to the boil. Boil for 10 minutes to thicken, adding more water if the sauce gets too thick.

7. 7

   Garnish and serve

   Transfer the wings to a serving platter and sprinkle with sesame seeds and sliced scallions. Serve with the cooked sauce on the side and lime wedges for squeezing over.

What are Asian chicken wings?

Chicken wings are divided into drumettes and flats, then coated in a savoury-sweet marinade and baked. This recipe takes inspiration from a range of Asian pantry flavours rather than one specific regional style.

The combination of soy, hoisin, ginger, garlic and lime gives the wings salty, sweet and tangy notes, while chilli garlic sauce adds heat. Reducing the reserved marinade makes a sauce to serve alongside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 45g protein, 25g carbs, 56g fat.

The wings contribute most of the protein and fat, with sesame oil adding further fat; brown sugar and the sweet sauces provide much of the carbohydrate. Soy sauce, salt and the other sauces make sodium a significant part of the estimate. A serving with plain rice and a generous portion of vegetables makes a more balanced plate.

Build flavour in the marinade

Aromatics: Coarsely chopped ginger and smashed garlic flavour the marinade without needing to be finely minced. Lime zest and juice bring both fragrance and acidity.

Sauces: Soy sauce and hoisin provide savoury depth, while brown sugar balances the sharpness of vinegar and lime. Chilli garlic sauce brings spice, so adjust the amount only if you are intentionally changing the recipe.

Give the wings time

Marinating: Refrigerate the wings for at least 4 hours; overnight is the preferred timing in the recipe. Turn the sealed bag gently so the marinade reaches all the pieces.

Tray spacing: Arrange the wings in one layer rather than piling them up. This gives them more even exposure to the oven and makes turning them easier.

Watch the browning

During baking: Turn the wings a couple of times over the 1-hour bake to encourage even browning and stop them sticking. The recipe uses 175°C, so expect a steady bake rather than a very high-heat roast.

Doneness: Check that the thickest pieces are cooked through before serving. The recipe describes a crisp exterior; if the wings are not browned to your liking after baking, keep a close eye on them as they finish.

Reduce the marinade safely

Straining: Strain the marinade that was in contact with raw chicken into a saucepan, then add 120 ml (1/2 cup) water. Bring it to a boil and boil for 10 minutes as directed.

Consistency: The sauce should thicken as it boils. Add a little more water if it becomes too thick, and serve it on the side rather than pouring it over the wings before baking.

Finish and serve

Garnish: Scatter sliced scallions and sesame seeds over the hot wings just before serving. Lime wedges let everyone add a fresh, sharp squeeze at the table.

On the plate: Serve with plain rice or a crisp vegetable side to balance the wings’ rich, savoury coating. Keep the reduced sauce nearby for dipping.

Recipe notes & tips

• Marinate the wings in the fridge, not at room temperature.
• Reserve the marinade before arranging the wings on the tray.
• Use a tray large enough to hold the wings in one layer.
• Turn the wings a couple of times as they bake for more even browning.
• Boil the reserved marinade for the full 10 minutes before serving it as a sauce.
• Add lime at the table so its fresh acidity stays distinct.

Variations

• More heat: Add extra chilli garlic sauce when mixing the marinade.
• Milder flavour: Use less chilli garlic sauce and keep the lime wedges for serving.
• Extra citrus: Serve with additional lime wedges for a sharper finish.
• Rice bowl: Serve the wings over plain rice with sliced scallions.
• Vegetable side: Add steamed or lightly dressed vegetables to the meal.

Common mistakes to avoid

• Short marinating time: The recipe calls for at least 4 hours; refrigerate overnight when possible.
• Crowded tray: The wings may brown unevenly; arrange them in a single layer.
• Skipping the turns: Some sides may colour more than others; turn the wings a couple of times during baking.
• Using the marinade raw: Strain it into a saucepan and boil it for 10 minutes before serving.
• Over-thickened sauce: Stir in a little more water if it reduces too far.
• Adding garnish too early: Scatter sesame seeds and scallions over the wings just before serving.

How to store

Refrigerate leftover wings and sauce in separate airtight containers for up to 3 days. Reheat the wings in an oven until hot throughout; warm the sauce in a saucepan, adding a splash of water if needed.

Frequently asked questions