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Asian Wings

Sweet, Salty and Spicy all In one bite makes these Asian Wings so FINGER -LICKING GOOD! It’s the perfect appetizer or party food.

I usually bake my wings first then toss with sauce right out of the oven but you can also bake with half the sauce and toss the remaining with the wings after baking or use some as dipping sauce.

Asian Wings


2-3 pounds party wings

salt and pepper

1/4 cup soy sauce

2 Tablespoons rice vinegar

1/4 cup brown sugar or honey

1 Tablespoon sesame oil

2-4 Tablespoons garlic chili sauce, Sriracha, or Korean chili paste

3 garlic cloves, minced or grated

1 Tablespoon ginger, grated

Garnish: green onions and sesame seeds


Preheat oven to 450 degrees Line a baking sheet with aluminum foil and spray with non stick spray or line with parchment paper.

Sprinkle chicken with salt and pepper on both sides. Place on the baking sheet in a single layer. Bake for 40 minutes, turning over halfway.

Meanwhile, in a saucepan, add soy sauce, rice vinegar, brown sugar, sesame oil, chili sauce, garlic and ginger and bring to a boil. Reduce heat and simmer until bubbly. Taste and add more sugar, spice or soy sauce to your taste.

Toss chicken with sauce. To get it caramelized, place chicken back on the baking sheet and broil for a few minutes.

Place on a serving platter and garnish with green onions and sesame seeds.


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