Crispy Baked Asian Chicken Wings

Crispy Baked Asian Chicken Wings

There are few occasions when I’d argue that “baked” rules over “deep-fried.” But believe it or not, a piping hot oven—and not a vat of bubbling oil—is the secret to the crispiest, crackliest chicken wings. And with just five ingredients and 50 minutes, you’ll be licking your fingers clean for every last taste of these Crispy Baked Asian Chicken Wings. Sound too good to be true? Tune in to my video below for the surprisingly easy setup.

I consider myself a bit of a wing connoisseur. Buffalo, chipotle, teriyaki, barbecue—you name it, I’ve winged it. While it’s hard to beat basic butter and hot sauce, I’ve turned to my favorite hoisin and blackberry jam glaze (of mini-meatball fame) to add a sweet and tangy twist to each crunchy bite. I guarantee these wings will fly off the plate. (You had to know that was coming…)

Crispy Baked Asian Chicken Wings

Crispy Baked Asian Chicken Wings

Crispy Baked Asian Chicken Wings

Crispy Baked Asian Chicken Wings

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Crispy Baked Asian Chicken Wings

Yield: 4 servings

Prep Time: 10 min

Cook Time: 50 min

Ingredients:

2½ pounds chicken wings, tips removed, drumettes and flats separated
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or other Asian spice blend (See Kelly's Notes)
1/3 cup hoisin sauce
¼ cup blackberry jam

Directions:

Preheat oven to 400ºF.

Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren't touching.

Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.

Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.

Drizzle wings with sauce, tossing until well coated. Serve immediately.

Kelly's Notes:

I stumbled upon McCormick's Far East Sesame Ginger Blend and it has become my go-to for seasoning chicken, pork and beef. Look for it (or a similar blend) in the spice section of your grocery store.


Comments

  1. 1
    #

    says

    I can’t typically tolerate any chicken while I am pregnant but if it has enough delicious sauce I can sometimes make it happen.

    And this sauce looks delicious. I love anything with hoisin and really liked that you used blackberry jam. Yum!

  2. 5
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    says

    These look and sound amazing. My husband, Jon, has been craving wings lately–might have to whip up a batch of these. Never thought to add blackberry jam! Brilliant!

  3. 9
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    Noma says

    What incredible photos! I can almost pick the wing off the page! They look delicious.
    Thank you for another exceptional recipe, Kelly.

  4. 10
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    says

    These look fantastic!! Definitely bookmarking and making this soon! If I can’t find blackberry jam, what would you recommend as a substitute?

    • Kelly Senyei replied: — June 14th, 2012 @ 9:59 am

      Thanks, Joey! If you can’t find blackberry jam, you can use grape jam as a substitute. Hope this helps!

  5. 12
    #

    says

    These wings look crazy good – I love the glaze! I’m featuring this post in today’s Food Fetish Friday series (with a link-back and attribution). I hope you have no objections and it’s so much fun following your creations…

  6. 14
    #

    Hannah says

    What would you recommend serving these with?

  7. 17
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    Deb Harris says

    These look fantastic! Love hoisin sauce & the jam sounds great with it. Wings surprisingly don’t work at my house, wondering how this would taste on skin on, bone in chicken breasts? I may try for dinner with your fried rice. Hope it works, really want to try this. Thanks for a new flavor combination.

    • Kelly Senyei replied: — June 17th, 2012 @ 8:56 pm

      Hi Deb! The same ingredients and technique would be great on skin-on, bone-in chicken breasts, but just make sure to cook the chicken to 165°F, and then you could just brush on the glaze. Enjoy!

  8. 18
    #

    judy jursch says

    Hi Kelly…I am going to make these wings for a party. Can I make them the day ahead and then reheat them? Or would you suggest making them the day of the party? Thanks so much!

    • Kelly Senyei replied: — June 21st, 2012 @ 10:49 am

      Hi Judy! While I’ve had the wings the day after I’ve made them, they are definitely best when served the same day they’re made. But the good news is you can pop them in the oven and forget about them (almost!) while you prep other dishes. Hope this helps!

  9. 19
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    CheBakes says

    What type of pan is that?
    This looks like a great recipe for the grill as well….I will try these this week!

    • Kelly Senyei replied: — July 1st, 2012 @ 1:58 pm

      Thank you! The pan on which I baked the wings is just a cookie sheet with an oven-proof cooling rack on top. It helps so that the fat drains off the chicken while baking, ensuring a crispy skin. You could definitely grill the wings and toss them with the sauce as well. Enjoy!

  10. 20
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    says

    This looks a great recipe! I want to ask you if I can post your recipes’ photos on my tumblr (http://breakfastideas.tumblr.com/). Naturally, I write that the copyright is yours! If you don’t want, is ok too :) Love your recipes!

    • Kelly Senyei replied: — July 5th, 2012 @ 9:50 am

      Thanks, Sara! Please do post the photos with a link back. I just ask that you not post the recipe in its entirety. Thank you!

  11. 21
    #

    Diane Gloor says

    I can’t find the McCormicks spice mix you mention in your recipe. Any suggestions for substitutions?

  12. 22
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    Melanie Stout says

    OMG!!! I just made these for my family. Instead of the McCormicks spice mix (I couldn’t find it!) I used an Asian 5 spice blend and added salt, pepper and garlic powder. They were amazing!!!! Even my uber picky 4 year old loved them! He asked me if I could make some more as soon as he was done. Good job and thank you!!!

    • Kelly Senyei replied: — July 17th, 2012 @ 5:50 am

      Awesome! I’m so glad to hear it, Melanie!

  13. 23
    #

    Jaime S. says

    I made these this past weekend and they were a huge hit! Super crispy and really easy to make. Like some of the other posters, I could not find the McCormick’s seasoning at any of the 3 grocery stores I went to, so I made my own 5 Spice.

    In the process of making these, however, I discovered that the fan on my oven/stovetop is TERRIBLE and my apartment smelled like a hibachi restaurant for 3 days. Any suggestions on a gadget to help my outdated apartment? The only air purifiers I know of are large floor models so I was wondering if you know of anything designed for the kitchen.

    Thanks Kell! Love your recipes, love your site!

    • Kelly Senyei replied: — July 19th, 2012 @ 9:14 am

      So great to head from you, Jaime! I’m so glad you enjoyed the wings and I am seriously impressed by the DIY 5-spice :) I have a tiny NYC apartment, so in all honesty, the only thing that really works for me is to open every possible window — an old-fashioned solution, but it works. Hope you’re doing well!

  14. 24
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    Lara says

    Looks fabulous, I love Asian wings. I can’t tolerate anything in the berry family, but have used apricot jam very successfully in many Asian recipes, I think I’ll give it go in this recipe. @ Jaime, besides opening every window, set a couple dishes of baking soda out around the apartment and/or if you have carpet sprinkle it on & vacuum up, even if the smell isn’t in the carpet, all that air going through the vacuum will be deodorized by the baking soda. This is what I did after accidentally buying maple flavored bacon, I swear it smelled for DAYS, before I tried this.

  15. 26
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    Robert says

    McCormick discontinued their Far East Sesame Ginger Blend. What do you suggest to use now? Thanks!

    • Kelly Senyei replied: — October 10th, 2012 @ 9:51 am

      Thanks for the update, Robert! You can use any variety of Asian spice blend that includes garlic, ginger, red pepper flakes or onion.

  16. 29
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    Alisa says

    I made these for dinner and they were very yummy! Changed the recipe a little, put a dry run on early with two minced serano peppers. And added some sriracha to the sauce, good mixture of sweet and spicy!

  17. 30
    #

    Robert says

    I made these last night and they were great!! I used Simply Asia’s spicy szechwan five spice seasoning and the hoisin and blackberry sauce had an amazing flavor! The only drawback was the skin – it wasn’t quite crispy. Do you think I should have left them in a little longer? Or maybe broil for a couple of minutes on each side? Thanks again!

    • Kelly Senyei replied: — October 22nd, 2012 @ 2:05 pm

      So glad you enjoyed them, Robert! Yes, for added crunch, you can just leave the wings in the oven a bit longer.

  18. 31
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    Candace says

    Amazing. I just made these and used seedless blackberry jam (smuckers) and before baking I used some spicy & sweet saigon seasoning that I got from the oriental section of my grocery store – it has red pepper, bell pepper, onion, sugar, garlic, pepper, ginger, lemon, paprika. I added some green onion and sesame seeds at the end. Really really yummy, looks exactly like the picture and were very tasty. Thanks for the recipe! I will be trying many more of yours for sure.

  19. 33
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    Brenda says

    I just tried this recipe, it’s delicious! Can’t stop licking my fingers. Can’t wait to try more of your recipes :)

  20. 34
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    Andrew says

    Great recipe which I’m keen to try. Can I suggest another unusual recipe with jam which my wife suggested, we tried, and now its a staple. Rub a leg of lamb with strawberry jam and cook until done. Yum!!

    • Kelly Senyei replied: — November 9th, 2012 @ 8:21 pm

      What a fascinating recipe idea, Andrew! Thanks for sharing!

  21. 35
    #

    Wani says

    I am making these tomorrow and can not wait! I am adding a hot pepper to the sauce to give it a kick because we like spicy.

    Also, a method I ALWAYS use when baking wings to get them super crispy, is I mix the spices with a little flour (like a 1/4 cup of flour…I just eyeball it). I put everything in a ziplock bag and shake the bag til coated. I don’t use veg oil, but when I put them on the wire rack (like the author of this recipe does to “air fry it”), I lightly spray the wings with cooking spray. They always come out super crispy!

  22. 36
    #

    Jennifer says

    Has anyone made these with frozen wings? Would it be best for me to defrost first and then bake for 50 minutes? Thinking of stuff to make for Superbowl Sunday.

    • Kelly Senyei replied: — January 13th, 2013 @ 10:25 am

      Hi Jennifer! I’ve never used frozen wings, but I would do exactly as you’ve mentioned above and just defrost the wings then follow the recipe accordingly. Enjoy!

  23. 37
    #

    Mno says

    Would like to take these to a party, can I do them in advance and keep them warm in a crockpot or will they get soggy?

    • Kelly Senyei replied: — January 18th, 2013 @ 9:39 am

      If possible, I’d keep the wings and sauce separate in order to avoid any sogginess. But you could prep the wings and the sauce and then just toss them together when ready to serve!

  24. 38
    #

    Juliana says

    Any chance you know calories on this dish? And if it is not stretching too much, maybe the fat, carbs and protein content…Weightwatchers dieting…But these look sooo yummy!

  25. 44
    #

    Thecopswife says

    I’m making these tonight for dinner. I was able to find McCormick Perfect Punch Asian Blend at Dierbergs. Any side suggestions?

    • Kelly Senyei replied: — March 23rd, 2013 @ 1:29 pm

      Any other Asian-inspired spice blend will work, as will Chinese Five-Spice. Enjoy!

  26. 47
    #

    Tamara says

    These were yummy! I made the hoisin sauce myself and mixed it with the blackberry jam. They turned out very well! Thanks for the recipe!

  27. 48
    #

    says

    I too love baking wings. It’s not as messy and they do get and stay crispier than the fried version. This version looks wonderful and my husband who is a huge hoisin fan is bound to love them.

  28. 49
    #

    says

    These look amazing and I would love to try them, one problem though…my son is allergic to blackberries and I am not very familiar with them myself…is there a substitute you would recommend?

    • Kelly Senyei replied: — June 27th, 2013 @ 5:45 pm

      Hi Casey! You could substitute in raspberry jam. Hope that helps!

  29. 50
    #

    says

    Hi, As you are obviously the wing expert, do you have a hot and spicy one? The ones in the shop just taste bland and plastic, I always have to add Franks Bufalow Hot Sauce for any kind of taste. :-)

    • Kelly Senyei replied: — August 15th, 2013 @ 1:10 pm

      Hi Monica! I use a mix of hot sauce and melted butter for my classic Buffalo wings. I don’t have a recipe up on the site yet, but thanks for inspiring an upcoming post! Stay tuned :)

  30. 51
    #

    Lesli says

    I actually found the McCormick sesame-ginger blend–they’ve repackaged it into a little envelope (still on the spice aisle). Found it at Walmart believe it or not!!

    Wings are in the oven now and they smell divine!! :)

  31. 52
    #

    Debbie says

    I was a little hesitant at first when I saw blackberry jam as one of the ingredients. But since I like trying out new recipes, I forged ahead and am so glad I did. These wings are absolutely delicious as in “finger-licking” delicious. I’ve made these wings several times and they are ALWAYS a big hit!!! Thanks Kelly for sharing this awesome and simply delicious recipe.

    • Kelly Senyei replied: — September 7th, 2013 @ 10:20 am

      Thanks so much, Debbie! So glad you enjoyed the recipe :)

  32. 53
    #

    Jackii says

    I made these ,sat night with a few minor changes. I omitted the oil as the chicken wings have enough of there own. I mixed Hoi Sin with Cranberry Jelly as I didn’t have any blackberry jam. Mmmmm they were sensational. I thought we would have some left over …. No way all gobbled up and we still would ha e loved more. Thanks for the great idea

  33. 54
    #

    Sunshine says

    Made these last night and they were a hit! I slightly adjusted the blackberry/hoisin sauce ratio to lessen the sweetness. They disappeared FAST. Now, this amazing recipe is going to be a regular in our household. Thank you so much for posting! (:

  34. 56
    #

    iris valdez says

    Hi kelly, iam from the Philippines and im having a hard time looking for blackberry jam. All I saw are canned blackberry, any alternatives? Thanks.

  35. 57
    #

    Jane Fandray says

    I used Togarashi as the seasoning and after they were coated with the seasoning and oil, I tossed them in rice flour for extra crispiness. Yum! Thank you for the recipe.

  36. 58
    #

    says

    Kelly, I made these for our new years party and it was a hit! I ended up using raspberry jam instead of the blackberry because that is what I had but they were still fantastic! Thanks so much for a great recipe girl!

    • Kelly Senyei replied: — January 2nd, 2014 @ 2:33 pm

      Awesome! So happy to hear you all enjoyed my recipe, Krista :) Happy New Year!

  37. 59
    #

    Shari says

    I live in Carson City, NV, and can’t find Far East Sesame Ginger Blend! Where would I buy it? I plan on making your chicken wings for Super Bowl. Help!!!

    • Kelly Senyei replied: — January 27th, 2014 @ 10:09 pm

      Hi Shari! You can use any other sort of Chinese 5-spice powder, or even just a blend of garlic powder and ground ginger. Hope that helps!

  38. 60
    #

    Julia says

    My family is a huge fan of these! I make them about once a month. Our recipe twist is to bake them (I add salt to the 5 spice powder) and serve them WITHOUT the sweet sauce. (We are a low-sugar family)
    The wings are so crispy and juicy and yummy! Thank you for his recipe. Happy Chinese New Year!

    • Kelly Senyei replied: — February 12th, 2014 @ 12:54 am

      Awesome! So glad you’re enjoying the recipe, Julia!

  39. 61
    #

    Dottie Silver says

    can you make them ahead & freeze, then defrost &add sauce or any way? I’m doing an appetizer only dinner & making so many different stuff. I;m really into doahead if possible.
    These sound wonderful & I really want to have them

    • Kelly Senyei replied: — February 16th, 2014 @ 6:08 pm

      Hi Dottie – I wouldn’t recommend freezing the chicken after cooking it, as it’ll get overcooked when you reheat it. If you want to prep this ahead, you could bake the wings and keep them warm in the oven on low temp then have the sauce prepared (up to a day in advance, store in the fridge). They re-warm the sauce and toss the wings in it. Enjoy!

  40. 62
    #

    Rochelle says

    What can I use if I don’t have the cookie sheet with the wire baking rack? Can I use my broiler pan?

    • Kelly Senyei replied: — February 19th, 2014 @ 6:57 am

      That would work, Rochelle!

  41. 63
    #

    Dottie Silver says

    Can I use this recipe with chicken fingers cut into pieces? Would you toss with oil & spices & bake how long?

  42. 64
    #

    Denise P. says

    I made these last night and they were the best wings I’ve ever had. I love hot buffalo wings but I have to say these are my new favorites.

    • Kelly Senyei replied: — March 30th, 2014 @ 12:55 pm

      Awesome! So glad you enjoyed the recipe, Denise!

  43. 65
    #

    Melissa says

    Can you substitute drummies in lieu of wings? I bought a huge package of drummies instead of wings for a party tomorrow and I am panicked!

    • Kelly Senyei replied: — September 19th, 2014 @ 11:39 am

      Absolutely, Melissa! You can substitute all drumsticks, but you may have to adjust the cooking time. Enjoy!

  44. 66
    #

    Coco says

    These were delicious. I made them exactly like you instructed, no substitutions. Very tasty and my family loved them. Next time I’ll try doing them teriyaki style to change it up. The method for cooking them on the rack is something I’ve never thought of before and I will continue to do them this way, including bbq wings. Thanks for sharing!

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