This recipe for Crispy Oven-Baked Asian Chicken Wings is layered with flavor, with a crispy coating that is easily achieved in the oven!
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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
Where to buy?
You can find these ingredients at your local Asian grocery store or large supermarkets.
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.
Other chicken recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Crispy Oven-Baked Asian Chicken Wings
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 2 lbs chicken wings rinsed and patted dry
Marinade:
- 2 tablespoon fish sauce
- 2 teaspoon rice vinegar
- ½ teaspoon black pepper
- 1 tablespoon minced garlic
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon ground coriander
- ½ teaspoon lemongrass powder optional
Coating:
- 2 tablespoon cornstarch
- 2 tablespoon potato starch or more as needed
- 1 tablespoon baking powder
Seasoning:
- 1 tablespoon finely minced garlic
- ¼ teaspoon fine sea salt or to taste
- ½ teaspoon black pepper
- 1 red Thai chili
- 2 tablespoon chopped cilantro
- 1 stalk green onion chopped
Instructions
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 425°F/218°C for 25-30 minutes, or until the internal temperature reaches 165°F/74°C.
- 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.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Normally, I'm not a huge fan of chicken wings (not so much meat haha!), but these wings look and sound delicious. Loving the crisp coating and flavourful marinade!
Michelle
Thanks Ben -- haha maybe these wings will convince you otherwise! 😉
Tasia
My husband and oldest love chicken wings with a good crunch and they loved this recipe! I loved that it was baked versus fried.
Michelle
The starch really does helps those wings to crisp up in the oven, thanks Tasia! Glad your family enjoyed it!
2pots2cook
We prepare chicken wings quite often and I am sure my son will love this twist you are sharing! Thank you!
Michelle
It's definitely less fuss than deep frying, thanks Davorka!
David @ Spiced
Woah - those wings really do look crispy and delicious! I love the Asian spin on this recipe, Michelle. Perfect for dinner tonight!
Michelle
Hope you enjoy them, David! 🙂
Heidi
Using Chinese five-spice powder adds so much fabulous flavor to these wings. I also loved your easy-step-by step photos. These photos are such a helpful visual guide.
Michelle
Thanks for your comment, Heidi! Glad the visual steps were helpful 🙂
Healthy World Cuisine
So crispy and delicious! Going to be on a regular rotation on our weekly Saturday tailgating recipes to make for the hungry crew.
Neil
Beautiful. Love how these wings are oven baked rather than fried too. Definitely my kind of food!
Raymund | angsarap.net
The marinade of these chicken wings is packed with aromatic spices and the finishing seasoning adds a delightful kick, love it!
Michelle
Thanks Raymund, I love the finishing seasoning --- it's so good on anything! 😉
Mar
These chicken wings are very aromatic and appetizing. Easy to make and much healthier than fried wings! A savoury dish well-liked by my family members!
Michelle
That's amazing to hear, Mar! Glad you liked it!