Forget the deep-fryer and preheat your oven for this crowd-friendly recipe for Crispy Baked Asian Chicken Wings starring a sweet and tangy DIY sauce.

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? Fear not! It all comes down to a simple technique of baking the wings at high heat atop a rack. No boiling oil = the crispiest, easiest chicken wings to ever hit your lips.

I consider myself a bit of a wing connoisseur. Buffalo, sesame, 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.)

Looking for more ways to bake up big wing flavor sans all the oil? Don’t miss more flavor variations, including:

• Crispy Baked Teriyaki Chicken Wings
• Sticky Sesame Chicken Wings
• Baked Orange Chicken Wings

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