You all know I am a huge fan of chicken wings. Really any kind of wings. I like bone-in, boneless, spicy, honey glazed, bbq’d and especially these Asian style sticky, crunchy wings.

These are the perfect wings for game day. Especially if you are having people over. Everyone will be making hot wings, spicy wings, buffalo wings… this will be a very welcome version of chicken wings.

How do you get this wing so crunchy?

The crunch on this wing is amazing. Now I am about to completely blow your mind. These wings are baked, yep… baked!! Is your mind blown? LOL… I did not think they would get this crunchy in the oven either.

There are a couple of things that you need to do to make sure they come out super crispy. Here are the quick tips you will need to get crispy, crunchy wings that are baked not fried.

-Cut them into 2 separate pieces

-Dry them thoroughly with a kitchen towel or paper towels-moisture will steam, not crisp

-Toss them with a little baking powder, yes baking powder–not baking soda

-You will start them out on a low temp to render some of the fat from the skin and then you will kick up the heat to crisp them up.

-Make them fresh or if you do make them ahead, don’t sauce them until you are ready to serve them

What makes the sauce so good?

This sauce is so good because of its stickiness, tanginess and slightly sweet, yet spicy flavor. You can use this sauce to make chicken bites as well. That would be where you do like a boneless wings almost and then toss in this sauce and serve.

You will get so addicted to these wings, you will not even want buffalo wings anymore!

Chef’s Tips

For these wings my tips are about the baking powder. Really make sure that it is powder and not soda. Make sure that you shake off the excess and just very lightly coat the wings. Also, make sure that you are starting them in a lower temp oven and then raising them up to higher heat.

These are the steps that will really make for a nice crunchy wings.

Sticky, Crunchy Asian style Chicken wings

These wings will not only not make you miss a buffalo wing, they will make you forget all about them. These wings are sticky, crunchy, juicy and finger licking good.

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Course Appetizer, dinner, Snack

Cuisine American, asian

Ingredients

1 1/2 lb chicken wings
2 level tbsp aluminium-free baking powder - It has to be baking powder, NOT baking soda
¾ tsp salt - make sure it's regular table salt
½ tsp pepper
3 tbsp chopped spring onions/scallions
Sticky Asian Sauce:
1 tsp vegetable oil
Kosher salt and pepper to taste
1- 1/2 inch-sized piece of ginger - peeled and minced
1 tbsp sweet chilli sauce
2 tbsp honey
4 tbsp brown sugar
5 tbsp dark soy sauce
1 tsp lemon grass paste
2 cloves garlic - peeled and minced
Chopped chives or green onions for garnish

Instructions

Preheat the oven to 250F and place a rack on a large baking tray.
Cut each wing at the joint so you have a mini wing and a drumette.
Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
After 30 minutes, turn the oven up to 425F rotate the tray and place on a higher shelf (higher middle) of the oven for about 35-45 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped chives or green onions.