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.
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Crispy Baked Asian Chicken Wings
Yield: 4 servings
- 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
- 1/4 cup blackberry jam
- 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.