Spicy Glazed Asian Wings (Baked)

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These Spicy Glazed Asian Wings are baked low and slow, crisped under high heat, and tossed in the most amazing umami packed sweet and spicy glaze for the perfect game day (or any day) appetizer!

This recipe was originally published in July 2018. It has been updated with better content and photos.

Guys, these wings are SO DARN GOOD. You have got to try them - I promise, once you try them you'll never want to eat another wing again.

Ok, maybe that's a slight exaggeration, I mean come on, what about these Pok Pok Wings, Baked Vietnamese Wings, Satay Wings, or these spicy Cajun Wings?

Wings are just so good. Perfect for parties, game days, pot lucks...all the gatherings. Because who doesn't like wings? Unless you're vegetarian or vegan. In which case you'll love these Korean Cauliflower Wings.

But THESE wings hold a special place in my heart. They are cooked low and slow, then crisped on high heat and tossed in the glaze. The chicken is tender and juicy (it comes right off the bone guys) and the outside is perfectly crisp.

And did I tell you about the glaze? OMG, it's one of my favorites. Packed with soy sauce, honey, chili sauce and lemongrass, it's like a flavor bomb went off in your mouth.

These Asian glazed meatballs will probably hold a special place in your heart too!

I'll eat these Asian wings ALL. DAY. LONG.

Check out the Asian Glazed Wings story!

The Ingredients

Chili Garlic Sauce adds just a touch of spice and lots of flavor to these wings. It's made of vinegar, salt, chilies and garlic. Buy Chili Garlic Sauce.

Rice vinegar is a mildly sweet vinegar made from fermented rice. It's got the perfect mild flavor for these wings. Buy Rice Vinegar.

Any kind of honey will work, but I prefer to use raw honey for it's amazing flavor. Buy Raw Honey.

The remaining ingredients and quantities can be found in the recipe card at the bottom of the post. 

Step By Step Instructions

The best method I have found to make wings crispy in the oven comes from Nagi over at RecipeTin eats. See her full recipe here.

Preheat the oven to 250F degrees. Place the chicken wings in a bag with the baking powder and salt and shake to evenly coat the wings.

Bake for 30 minutes. Turn up the heat to 425F degrees and bake another 40 minutes.

While your wings are cooking, you can make the glaze. Place all the ingredients in a saucepan and heat to boiling.

Reduce heat to a simmer and cook for 5-7 minutes, until thickened and glossy.

Place the wings in a bowl, coat with the glaze and pop back into the oven for 5 minutes until gooey and caramelized.

Serve these Asian wings with extra glaze on the side for dipping.

Expert Tips

1. Make sure you use baking powder, not baking soda!! Baking soda will not taste good and won't have the same effects.
2. You can serve the wings after coating them in the glaze, but I like to give the glaze time to caramelize in the oven.
3. Pat the wings dry with a paper towel before placing them in the bag with baking powder.

Did you make these sticky wings? Rate the recipe and leave a comment below to let me know how they turned out!

Spicy Glazed Asian Wings (Baked)

These Spicy Glazed Asian Wings are baked low and slow, crisped under high heat, and tossed in the most amazing umami packed sweet and spicy glaze for the perfect game day (or any day) appetizer!

5 from 6 votes

Print Rate

Course: Appetizer

Cuisine: Thai

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 servings

Calories: 260kcal

Author: Danielle Wolter

Ingredients

• ▢ 2 pounds chicken wings (wingettes/drummettes)
• ▢ 1 tablespoon baking powder
• ▢ ⅓ teaspoon salt

Glaze:

• ▢ ¼ cup honey
• ▢ ½ cup chili garlic sauce
• ▢ 1 tablespoon soy sauce
• ▢ ¼ cup rice vinegar unseasoned
• ▢ 1 tablespoon coconut sugar

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 250F degrees. Place the chicken wings in a bag with the baking powder and salt and shake to evenly coat the wings.
• Bake the wings for 30 minutes.
• Turn up the heat to 425F degrees and bake another 40 minutes.
• Place the wings in a bowl, coat with the glaze and pop back into the oven for 5-10 minutes until gooey and caramelized.
• Serve with extra glaze on the side for dipping.

Chili Glaze:

• Place all the ingredients in a saucepan and heat to boiling.
• Reduce heat to a simmer and cook for 5-10 minutes until thickened and glossy.

Expert Tips:

1. Make sure you use baking powder, not baking soda!! Baking soda will not taste good and won't have the same effects. 
2. You can serve the wings after coating them in the glaze, but I like to give the glaze time to caramelize in the oven.
3. Pat the wings dry with a paper towel before placing them in the bag with baking powder.

Nutrition

Serving: 4wings | Calories: 260kcal | Carbohydrates: 19g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 1332mg | Potassium: 343mg | Fiber: 1g | Sugar: 16g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg

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