Crispy Oven-Baked Asian Chicken Wings

This recipe for Crispy Oven-Baked Asian Chicken Wings is layered with flavor, with a crispy coating that is easily achieved in the oven! 

Why you'll love this recipe

This recipe for Crispy Oven-Baked Asian Chicken Wings is:

Easy to make: there are only a few steps to making these crispy wings at home.

Flavorful: marinating the chicken wings gives the wings time to soak in flavor, but the additional finishing seasoning just takes them over the top.

Oven-baked: think you have to deep-fry chicken wings to get that crispy, crunchy exterior? Not with this recipe! Baking the wings in the oven at a high temperature mimics the frying, without the additional oil.

Gluten-free: these chicken wings don't contain any wheat flour or gluten in the crispy breading. 

Ingredients you'll need

• chicken wings: rinsed and patted dry
• fish sauce: choose a high quality fish sauce for the best flavor and taste
• rice vinegar: a vinegar made from fermented rice; adds a little acidity and mild sweetness
• black pepper
• garlic: minced
• Chinese five-spice powder: a combination of spices including fennel, star anise, cinnamon, clove, and Sichuan peppercorn
• ground coriander: a powder from coriander seeds; adds a citrusy-lemony bright flavor
• lemongrass powder: optional; adds a little bright citrus flavor

For coating:

• cornstarch
• potato starch: if you can't find potato starch, you can substitute with the same amount of cornstarch
• baking powder: is a leavener; gives the coating a little lightness

Seasoning:

• fine sea salt
• red Thai chili: or serrano chili; omit if you don't like it too spicy 
• cilantro: also known as coriander; chopped
• green onion/scallions: chopped

How to make crispy chicken wings

Make the marinade:

In a large bowl, combine the chicken wings with fish sauce, rice vinegar, black pepper, minced garlic, 5-spice powder, ground coriander, lemongrass powder.

Give everything a good mix and place into the fridge to marinate (uncovered) for at least 30 minutes.

Coat the wings:

In a heavy-duty plastic bag, add in cornstarch, potato starch and baking powder. Give the mixture a little shake.

Add in the marinated chicken wings.

Close and seal the bag -- shake to coat the wings thoroughly.

Use a pair of tongs to remove any excess dredge and place the chicken wings onto a lightly greased wire rack on top of baking tray lined with parchment paper.

Bake the chicken wings at 425F for 25-30 minutes, or until the internal temperature reaches 165F.

Remove from oven.

Combine the seasoning:

In a large bowl, add in minced garlic, salt, pepper, chili, cilantro and green onion.

Add the crispy chicken wings to the seasoning and lightly toss while still warm. 

Transfer to a plate and serve immediately.

How to serve

Serve the chicken wings on their own as an appetizer or snack, or with other dishes such as steamed rice and vegetables (yu choy).

For a party atmosphere, pair the chicken wings with other fun side dishes like sotteok-sotteok, corn dogs, spring rolls, meatballs, and fries or tater tots.

How to store & reheat

Store the cooled chicken wings in an airtight container in the fridge for up to 3 days.

To reheat, place the wings onto a lined baking tray and bake for 350F for 10-15 minutes, until crisp. Note: keep an eye on the minced garlic as it may burn during reheating. 

FAQs

Can I deep-fry the chicken wings?

Yes, you can deep fry the chicken wings for even more crunch.

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