Asian chicken wings – baked to crispy perfection then drizzled with a sticky soy sauce garlic brown sugar sauce. With just 5 ingredients, these asian wings are delicious and perfect for game day!
(Planning an epic party? You have to have everyone’s favourite party food – the ultimate nachos! Then impress everyone with the funnest funfetti cake ever.)
I love game day – whether it’s the Super Bowl or hockey night or the World Series or March Madness. Not because I’m a big sports fan but because I love the energy and the excitement of everyone just having a fabulous time.
And, of course, I love game day party food. This chicken wings recipe is actually my aunt’s recipe who gave it to my mom who gave it to us.
It’s made with soy sauce and lots of minced garlic and brown sugar. It’s baked, not fried, and unbelievably simple to make.
How to make crispy chicken wings in the oven
We’re not doing any frying today. Instead, we’re making our chicken wings in the oven. To make them crispy, follow these steps:
- Prepare a baking sheet by lining it with parchment paper. Place a cooling rack that you’ve lightly greased on top of the parchment paper. Set aside.
- Pat dry your chicken wings then lightly coat each side with flour (don’t drench in flour, we don’t want them breaded, just lightly coated).
- Place the wings on the cooling rack and bake for 45 minutes at 425F. Then turn each piece so the other side can brown too. Continue baking for another 10-15 minutes.
Ingredients you need to make this asian chicken wings recipe
To make asian wings, you would need just 5 ingredients:
- Chicken wings (why hello there, Captain Obvious). We get them with the tips already cut off and each individual wing already cut into two pieces. Here’s a great reference if you need to do the trimming and the cutting yourself at home.
- All purpose flour.
- Lots of garlic, minced. We like to use our mini food processor to make mincing easier.
- Soy sauce. We use regular soy sauce but you can use light soy sauce if you like.
- Brown sugar. I do recommend using dark brown sugar and not light brown sugar, though. Otherwise you may end up putting more sugar than necessary to get the sweetness just right.
You’ll notice that there’s no salt or pepper in this recipe. All the flavour comes from the soy sauce-based sauce.
Tools you need to make asian-style chicken wings
You don’t really need specialized tools to make asian chicken wings. Just the pans and the cooling rack I mentioned earlier.
What do asian chicken wings taste like?
These chicken wings are so flavourful they don’t need a dip. They’re spicy from all that minced garlic, salty from the soy sauce, and sweet from the brown sugar.
So if you’re a sweet and salty fan like me, these asian chicken wings are right up your alley.
What to serve with asian chicken wings
Having people over for game day (or any day)? You cannot go wrong with this aloha burger – juicy cheeseburger with grilled pineapple and crispy bacon. Make it more exciting by setting up a build-your-own burger station!
For dessert, bake a batch of these fudgy brownies. They are super easy to make and you can make them ahead of time.
Here are other recipes I found from some of my favourite bloggers that’s sure to be a hit with everyone.
- Jalapeno corn dip with bacon – sweet creamy, cheesy corn + spicy jalapeños + salty bacon.
- Italian avocado salsa – definitely not your ordinary guacamole!
- Tequila cocktail strawberry basil is a drink everybody will want to have.
Asian Chicken Wings Recipe
- Pat dry each piece of chicken with a paper towel then lightly coat with flour on each side.
- Place the chicken wings on the cooling rack and bake for 45 minutes or until cooked through and golden brown. Take out of the oven (keep oven on) and flip each piece. Return the pan to the oven and bake for another 10-15 minutes until that side turns golden brown as well.
- Drizzle sauce over the chicken wings before serving.
- You can adjust the amount of soy sauce and brown sugar to add to the sauce, to taste.
- Remember though that you want the sauce saltier than you would normally have it. If you hold back on the salt too much, the sauce may lose its flavour when you drizzle it over the chicken wings.
Nutritional information are estimates only.
Did you make asian chicken wings? I’d love to hear from you in the comments section below.