June 13, 2012

Crispy Baked Asian Chicken Wings

Posted by Kelly Senyei / 73 comments » / Appetizers, Entrées, Snacks

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.

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.

Posted by Kelly Senyei on June 13, 2012
73 comments
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73 Responses to “Crispy Baked Asian Chicken Wings”

  1. 1

    Rachel Cooks — June 13, 2012 @ 9:01 am

    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. 2

    Alison @ Ingredients, Inc. — June 13, 2012 @ 9:15 am

    looks great! May have to try this for the kids

  3. 3

    val — June 13, 2012 @ 9:43 am

    These look utterly delicious.

  4. 4

    Cassie — June 13, 2012 @ 10:15 am

    I adore these flavors Kelly. The blackberry jam is a brilliant addition!

  5. 5

    katie — June 13, 2012 @ 10:47 am

    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!

  6. 6

    Ashish - Quick Asian Recipes — June 13, 2012 @ 4:12 pm

    Wow, these look delicious. Love the glaze.

  7. 7

    Lauren (Cardiff Food Project) — June 13, 2012 @ 4:15 pm

    Wings and drumsticks have the best meat off the chicken. They look yummy!

  8. 8

    Sasha @ The Procrastobaker — June 13, 2012 @ 5:28 pm

    These look phenomenal! Consider these a sure fire try in the not too crazy future, so easy and so delicious looking..wow!

  9. 9

    Noma — June 14, 2012 @ 2:03 am

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

  10. 10

    joey — June 14, 2012 @ 9:57 am

    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!

  11. 11

    Jennifer | Mother Thyme — June 14, 2012 @ 8:46 pm

    Wow these look good! Love that you include blackberry jam! Great recipe!

  12. 12

    Javelin Warrior — June 15, 2012 @ 12:35 am

    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…

  13. 13

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  14. 14

    Jenny @ BAKE — June 16, 2012 @ 6:47 am

    These look amazing! The glaze makes them look so appealing

  15. 15

    Hannah — June 16, 2012 @ 4:10 pm

    What would you recommend serving these with?

  16. 16

    Donna — June 17, 2012 @ 7:30 am

    Made these last night. they were fantastic!

  17. 17

    JulieD — June 17, 2012 @ 7:04 pm

    I have been waiting for these! They look amazing!!! Have to try them soon!

  18. 18

    Deb Harris — June 17, 2012 @ 8:50 pm

    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!

  19. 19

    judy jursch — June 21, 2012 @ 10:46 am

    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!

  20. 20

    Crispy Baked Asian Chicken Wings « catsandcarnations — June 27, 2012 @ 8:03 pm

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  21. 21

    June Favorites | Ambitious Kitchen — June 28, 2012 @ 4:19 pm

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  22. 22

    CheBakes — July 1, 2012 @ 12:28 pm

    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!

  23. 23

    Sara — July 5, 2012 @ 9:45 am

    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!

  24. 24

    Diane Gloor — July 14, 2012 @ 1:40 pm

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

  25. 25

    Melanie Stout — July 16, 2012 @ 11:24 pm

    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!

  26. 26

    Jaime S. — July 19, 2012 @ 9:07 am

    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!

  27. 27

    Lara — July 20, 2012 @ 8:08 pm

    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.

  28. 28

    Kate — August 12, 2012 @ 10:43 am

    These look amazing!! Love Thai flavours :)

  29. 29

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  30. 30

    Robert — October 10, 2012 @ 9:49 am

    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.

  31. 31

    Rhoda — October 16, 2012 @ 8:17 pm

    Has anyone made these and kept them warm in the crock pot for a party? How do they hold up?

  32. 32

    Julie Paczynski — October 20, 2012 @ 9:53 pm

    Made these tonight for dinner and the family LOVED them! Absolutely delicious and so easy to make!

  33. 33

    Alisa — October 20, 2012 @ 11:49 pm

    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!

  34. 34

    Robert — October 22, 2012 @ 1:46 pm

    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.

  35. 35

    Candace — October 26, 2012 @ 10:36 pm

    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.

  36. 36

    Meghan @ The Tasty Fork — October 28, 2012 @ 9:42 am

    Hi! This is my first visit to your blog. I saw this reciped Pinned on Pinterest and I had to get the recipe. I’ll be pinning this, too!! Thanks!

  37. 37

    Brenda — October 28, 2012 @ 4:04 pm

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

  38. 38

    Andrew — November 9, 2012 @ 7:54 pm

    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!

  39. 39

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  40. 40

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  41. 41

    Wani — December 5, 2012 @ 8:16 pm

    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!

  42. 42

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  44. 44

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  45. 45

    Jennifer — January 13, 2013 @ 4:10 am

    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!

  46. 46

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  47. 47

    Mno — January 18, 2013 @ 9:37 am

    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!

  48. 48

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  49. 49

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  50. 50

    Juliana — January 31, 2013 @ 6:15 pm

    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!

  51. 51

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  52. 52

    Sonya — February 3, 2013 @ 7:48 pm

    I just made these tonight and they were delicious!!!!!! I added cayenne pepper for heat!

  53. 53

    Cindy@MijoRecipes — February 7, 2013 @ 10:55 pm

    Looks awesome! I am thinking of making these for Valentine’s day :P He looooves this kind of food!

  54. 54

    Sokkie — March 4, 2013 @ 11:07 am

    do you flip the wings to cook the other side?

  55. 55

    Sokkie — March 4, 2013 @ 11:09 am

    Do you flip the wing over to cook the other side?

  56. 56

    buttercream bakehouse — March 7, 2013 @ 6:10 pm

    Just made this for dinner tonight for my Hubby and I and it was amazing. I added red pepper flakes to add more kick and I loved and will be making it again. Thanks for posting!

  57. 57

    Thecopswife — March 23, 2013 @ 1:22 pm

    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!

  58. 58

    Cindy B — March 23, 2013 @ 4:33 pm

    What is in the Asian five spice? I bought one, but it has cinnamon, star anise, etc. help!

  59. 59

    Anjie H — April 12, 2013 @ 12:59 pm

    I made these and they are wonderful. Thank you posting.

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