I’m going to get real with all of you. I confess to licking my fingers while eating these Sticky Asian Oven Baked Chicken Wings instead of using a napkin. The sauce is the best part so why waste it by feeding it to your pretty white napkin?
Besides fruity cocktails, oven baked chicken wings are a weakness of mine. What started out as a once-a-month treat from Domino’s when we was broke turned into a full blown weekly addiction. My addiction really isn’t good for my waist line or wallet but there are worse vices; I hope you’re currently nodding your head in agreement.
Let’s great real.
There are some REALLY bad Oven Baked Chicken Wings recipes out there. Bad as in, terrible, inedible, inexcusable, shameful. My fellow chicken wing addicts will agree. Even though we’re addicts, we still have standards.
While hitting up the local breweries is always an option, some days I just feel like staying home with my comfy stretch pants and Netflix. For these emergencies I keep frozen chicken wings within reach.
I’m always switching up the sauce and rarely settle on one. While I adore this Buffalo Chicken Wings recipe, some days I prefer more of an asian inspired taste. That’s where these oven baked chicken wings come in. Think Sweet, Spicy and everything nice!
If you’re looking for an oven baked crispy chicken wings recipe this is it. They almost taste like oven fried chicken wings, without the globs of grease!
Oven Baked Chicken Wings
- I prefer to bake my wings, but you can always turn to the slow cooker or fryer. I like my wings crispy on the outside with a plethora of meat on the inside. I know many cooks like to render the fat out, but that leaves very little chicken meat to enjoy. No thanks.
- If you’re not one for chicken on the bone, cut up boneless chicken thighs or breasts instead. While the backbone of the recipe is gone, the flavor will still be there.
- Play around with the sauce. Like garlic? Add a bit more. Like it spicy? Double the chili garlic sauce.
- I don’t mess around with the full wing….I purchase wings that have already been cut, when available. I confess to getting a little unsettled around uncooked poultry.
- 2 Lbs. Chicken Wings
- ¼ Cup Real Honey
- 2 Tbsp Soy Sauce
- 1 Tbsp Chili Garlic Sauce
- 1 Tbsp Dark Sesame Oil
- 1 Tbsp Rice Vinegar
- 3 Cloves Garlic
- 1 Tablespoon Fresh Ginger (Grated)
- Green Onions (to Taste)
- Preheat the oven to 450 degrees.
- In a bowl combine the honey, soy sauce, chili garlic sauce, rice vinegar, and sesame oil. Peel the ginger and grate it into the bowl using a small cheese grater. Mince the garlic and add it as well. Stir it all to combine.
- Place the chicken wings in a colander and rinse well (you don’t know what gets on them in the factory). Cut each wing at the joint to yield a drummet and a wing (see photos below). Add the wings to the bowl of sauce and stir to coat.
- Spray a glass baking dish well with non-stick spray to make clean up easy. Dump the whole bowl of wings and sauce into the baking dish. Bake at 450 degrees for 25 minutes, stirring once after 15 minutes to recoat the wings in sauce.
- After 25 minutes of baking, stir the wings to recoat with sauce then turn the oven on to broil. Broil for 3-5 minutes, stir then broil again for 3-5 minutes. Because broiling cooks fast and every oven is different, keep an eye on the wings. Stir them when the tops have turned nice and brown and then broil the other side. For me it was between 3-5 minutes. The sauce should have reduced and thickened significantly during the broiling stage.
- Let the wings cool for 5 minutes before serving. The sauce will thicken further as it cools. Stir the wings around in the sauce to coat them well before serving. Sprinkle sliced green onions on top.