Asian Chicken Wings – The PERFECT chicken wing recipe! Crispy chicken wings drenched in a tangy asian sauce. This easy appetizer recipe is made with just 8 simple ingredients.
Asian Chicken Wings
Once you have one of these Asian chicken wings, you won’t be able to put them down! After making the perfect honey buffalo chicken wings a few weeks back, I wanted to try making other varieties of chicken wings. These chicken wings were inspired by the flavors of the sauce on my Asian pork meatballs and I couldn’t be more happy with how they turned out. I made the sauce from a mix of soy sauce, BBQ sauce, butter, and sriracha. It’s tangy, flavorful, and so yummy.
Common Questions About Making Asian Chicken Wings
What are asian chicken wings?
Asian chicken wings are chicken wings that are baked and then tossed in a homemade asian sauce made from soy sauce, BBQ sauce, butter, and sriracha.
How many servings does this recipe make?
This recipe makes about 4 servings so if you want more, just double or triple the recipe.
Should I use whole wings or portions?
Either! I used portions (split chicken wings) but the full wing also works.
How long do chicken wings last?
I would suggest eating them the day that you make them because they start to get soggy and no one wants a soggy wing!
What other types of chicken wings can I make?
Some of my favorite varieties of chicken wings include –
Can I make these in an air fryer?
Yes! If you want to use the air fryer, toss the chicken wings in the coating and then –
- Spray your air fryer basket with olive oil spray (or brush with olive oil) and add the chicken wings in a single layer. Make sure not to overcrowd the basket or they won’t get crispy.
- Spray the top of the wings with olive oil spray and cook at 400 degrees F for 8 minutes.
- Flip the chicken wings and cook for an additional 8 minutes.
- Remove the wings from the air fryer and set them aside while you make the sauce.
Ingredient Notes –
- I prefer chicken wing portions because I find them easier to eat, but you could also use whole wings if you prefer.
- Flour coats the skin of the chicken wings so they become crisp in the oven.
- Cornstarch helps dry out the surface of the chicken wings to make them extra crispy. If you don’t have any on hand, feel free to leave it out.
- Salt seasons the chicken wings and brings out the flavor while baking.
- I’m using store bough honey BBQ sauce but feel free to use what you have on hand.
- I like using low sodium soy sauce because the BBQ sauce already has a lot of saltiness.
- Butter adds richness to the sauce and helps the wings crisp even more.
- Sriracha adds spice to the sauce – feel free to use as much or as little as you like.
Looking for more appetizer recipes? Check these out!
For the Chicken Wings
- 1 pound chicken wing portions
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
For the Sauce
- 1/2 cup BBQ sauce
- 1/4 cup soy sauce
- 2 tablespoons butter (melted)
- 1 teaspoon sriracha
- Preheat the oven to 425 degrees F and place a baking rack over a rimmed sheet pan.
- Pat the chicken wing portions dry and then place them in a large bowl with the flour, cornstarch, and salt. Toss to combine.
- Shake off any excess flour and place the chicken wings on the baking sheet.
- Bake for 15 minutes, then flip the chicken wings and bake for an additional 15 minutes.
- In a large bowl, whisk together the BBQ sauce, soy sauce, butter, and sriracha.
- Add the cooked wings to the bowl and toss to combine.
- Return the wings to the pan and place them under the broiler for 2-3 minutes, or until crisp and caramelized. Just make sure to keep an eye on them so they don't burn.
- Chicken wings are best enjoyed on the day they're made as they tend to become soggy if stored.
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