Baked Crispy Asian Chicken Wings combine irresistibly sticky baked chicken wings tossed in a sweet and spicy Asian flavored sauce with a simple peanut sauce for dipping.
Sweet, Spicy, Sticky and Delicious!
These Baked Crispy Asian Chicken Wings are everything you would want in a wing and more. They’re baked super crisp and coated in a simple sauce that’s sweet, savory, spicy and sticky deliciousness.
Great Game Day Food!
Chicken wings are one of our favorites for game day and with football season kicking off next week, these wings are sure to be a winner at our pre-game tailgates or living room watch parties. Whether it’s Baked Chicken Wings or Honey Mustard Wings, or these Asian-inspired wings, there’s just something about eating wings and watching football that makes me soooo happy!
No Mess, More Flavor!
These baked party wings turn out super crisp on the outside and incredibly moist on the inside every time.
Baking the chicken wings on a baking rack allows air to circulate all around the chicken resulting in even crispness all over each wing. This baking method is so much less of a mess than frying the wings yet you still get that great crispy skin you expect when biting into a chicken wing.
If you’re not drooling yet, you will be after I tell you about the incredible sauce you toss these crispy chicken wings in.
This Asian-inspired sauce is unbelievable. It covers all the amazing flavors you would expect and want in an Asian flavored dish. From sweet and savory to spicy and tangy, your taste buds will dance and demand for more.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Chicken party wings
- Peanut oil or vegetable oil
- Kosher salt
- Soy sauce
- Maple syrup
- Fresh lemon juice
- Garlic
- Sriracha sauce
- Black pepper
- Creamy peanut butter
- Honey
- Crushed peanuts
- Chopped fresh cilantro
Supplies:
How to Make Baked Crispy Asian Chicken Wings
- Preheat oven to 400°F and set an oven rack on the very top.
- Line a rimmed baking sheet with foil and set a baking rack into the pan. Spray the baking rack generously with non-stick cooking spray.
- Place the chicken wings in a mixing bowl. Toss in 1 tablespoon peanut oil or vegetable oil. Sprinkle with 1 teaspoon kosher salt and toss to coat evenly. Place chicken wings, skin side up, on the prepared baking rack.
- Bake for 40-45 minutes, rotating pan after 20 minutes, until golden crisp on the outside.
- During the last 5-10 minutes of baking, place the 1/4 cup soy sauce, 3 tablespoons maple syrup, 2 tablespoons lemon juice, 1 clove mined garlic, 1 tablespoon Sriracha sauce and a pinch of black pepper in a sauté pan over medium-high heat.
- Simmer until sauce is thickened, about 5 minutes.
- Remove chicken wings from the oven.
- Place the wings in a medium mixing bowl and immediately toss with the reduced sauce (don’t let the sauce sit too long off of the heat as it will be too thick to toss with the wings). Transfer chicken wings to a serving platter and sprinkle with crushed peanuts and chopped fresh cilantro.
- For the peanut dipping sauce, add 1/2 cup peanut butter, 3 tablespoons honey, 2 tablespoons Sriracha sauce and 1 tablespoon soy sauce to a medium mixing bowl and whisk until smooth.
- Slowly whisk in the water until of desired dipping consistency.
- Serve chicken wings with peanut dipping sauce.
Storage
Store leftover wings in an airtight container in the refrigerator for up to three days.
Reheat leftover chicken wings in a 350°F oven on a baking sheet that’s been lined with foil and sprayed with nonstick cooking spray. Bake until heated through and crispy again, about 10-15 minutes, flipping halfway through the baking time. You can also reheat leftover chicken wings in an air fryer or toaster oven.
More Winning Recipes for Football Season
You’ll score big with my Winning Recipes for Football Season! I’ve rounded up our favorite game day recipes that are sure to win everyone over at your football watch party!
If you make these Baked Crispy Asian Chicken Wings, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Baked Crispy Asian Chicken Wings
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 12 chicken wings
- Category: Appetizer
Description
Unbelievably crispy and irresistibly sticky baked chicken wings tossed in a sweet and spicy Asian flavored sauce with a simple peanut sauce for dipping.
Ingredients
Wings:
- 12 chicken party wings
- 1 tablespoon peanut oil or vegetable oil
- 1 teaspoon kosher salt
Coating Sauce:
- 1/4 cup soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon Sriracha sauce
- pinch of black pepper
Peanut Dipping Sauce:
- 1/2 cup creamy peanut butter
- 3 tablespoons honey
- 2 tablespoons Sriracha sauce
- 1 tablespoons soy sauce
- 1/2 cup water
- crushed peanuts, for garnishing
- chopped fresh cilantro, for garnishing
Instructions
- Preheat oven to 400°F and set an oven rack on the very top.
- Line a rimmed baking sheet with foil and set a baking rack into the pan. Spray the baking rack generously with non-stick cooking spray.
- Place the chicken wings in a mixing bowl. Toss in 1 tablespoon peanut oil or vegetable oil. Sprinkle with 1 teaspoon kosher salt and toss to coat evenly. Place chicken wings skin side up on the prepared baking rack.
- Bake for 40-45 minutes, rotating pan after 20 minutes, until golden crisp on the outside.
- During the last 5-10 minutes of baking, place the 1/4 cup soy sauce, 3 tablespoons maple syrup, 2 tablespoons lemon juice, 1 clove mined garlic, 1 tablespoon Sriracha sauce and a pinch of black pepper in a sauté pan over medium-high heat and simmer until sauce is thickened, about 5 minutes.
- Remove chicken wings from the oven. Place them in a medium mixing bowl and immediately toss with the reduced sauce (don’t let the sauce sit too long off of the heat as it will be too thick to toss with the wings). Transfer chicken wings to a serving platter and sprinkle with crushed peanuts and chopped fresh cilantro.
- For the peanut dipping sauce, add 1/2 cup peanut butter, 3 tablespoons honey, 2 tablespoons Sriracha sauce and 1 tablespoon soy sauce to a medium mixing bowl and whisk until smooth. Slowly whisk in the water until of desired dipping consistency.
- Serve chicken wings with peanut dipping sauce.
