Sticky Asian Chicken Wings
These baked Asian chicken wings are crispy, sticky, sweet and savory with the most perfect caramelized glaze. It's a crowd-favorite appetizer!
Ingredients
- 2 ½ pounds chicken wings or drumettes
- 1 ½ tablespoons baking powder
- Kosher salt and freshly ground black pepper, to taste
For the glaze
- ⅓ cup oyster sauce
- ⅓ cup ketchup
- 2 tablespoons orange marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce, or more, to taste
- 3 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Equipment
Instructions
- Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
- Using paper towels, pat wings dry. In a large bowl, combine wings, baking powder, 1 1/2 teaspoons salt and 1 teaspoon pepper.
- Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
For the glaze
- In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
- Preheat oven to broil. Line a baking sheet with aluminum foil.
- In a large bowl, combine wings and half the glaze. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 2-4 minutes.
- In a large bowl, combine wings with remaining glaze.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Notes
- Pat dry first. Pat the chicken wings dry with paper towels to remove any surface moisture to allow the skin to crisp up and brown evenly without turning rubbery.
- Coat with baking powder. The baking powder will raise the skin's pH level to mimic deep-frying, helping to achieve the crispiest skin on the wings when baked. Opt for aluminum-free baking powder to avoid any unwanted metallic taste.
- Don’t skip the cooling rack. The cooling rack is actually one of the best kept secrets for baking chicken wings. This helps elevate the chicken pieces, allowing for better air circulation, resulting in even cooking and a more consistent golden brown crispy skin.
- Avoid an overcrowded pan. Arrange the wings in a single layer, avoiding any kind of overlap, to prevent steaming and to ensure even browning.
- Flip halfway. Using tongs, flip the chicken at the halfway mark to allow for crispy skin on both sides of the wings.