Crispy Baked Hoisin Chicken Wings

from 8 votes

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

Crispy Baked Asian Chicken Wings topped with sesame seeds and chopped scallions

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.

Clear bowl containing unbaked chicken wings with seasoning

And with just five ingredients and 50 minutes, you’ll be licking your fingers clean for every last taste of these Crispy Baked Hoisin 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.

Cooling rack with wings over parchment paper-lined baking sheet

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.

Drizzling sauce over drumettes in bowl

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:

The best baked asian chicken wings garnished with sesame seeds and sliced scallions

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Crispy Baked Hoisin 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 […]
Author: Kelly Senyei
5 from 8 votes
Crispy Baked Asian Chicken Wings topped with sesame seeds and chopped scallions
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings


  • 2 1/2 lbs chicken wings, tips removed, drumettes and flats separated
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon Chinese 5-Spice or other Asian spice blend
  • 1/3 cup hoisin sauce
  • 1/4 cup blackberry jam
  • Sliced scallions, for serving
  • Sesame seeds, for serving


  • 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. Garnish with scallions and sesame seeds. Serve immediately.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 485kcal, Carbohydrates: 26g, Protein: 29g, Fat: 29g, Saturated Fat: 10g, Cholesterol: 119mg, Sodium: 489mg, Potassium: 308mg, Fiber: 1g, Sugar: 17g, Vitamin A: 225IU, Vitamin C: 3mg, Calcium: 41mg, Iron: 2mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    Made these for the first time today and they are the best chicken wings ever! Yum. Thank you for sharing this recipe- it’s a keeper.

  2. 5 stars
    HUGE flavor on these wings… wasn’t sure how the five-spice powder was going to go, but the blend of spice with the hoisin/jam mixture was absolutely delicious. This will be my GO-TO for *my* wings from now on… loved this recipe.

  3. Hi. I’ve just purchased my first air fryer. I like the sound of this Hoisin saucerecipe for wings. It calls for baking. Could I air fry? How long would they need to cook?

  4. 5 stars
    This was literally the easiest meal you want to make that looks so fancy! Bake chicken, cover with sauce. That’s it! The sauce is only 2 ingredients. If you want something delicious and satisfying, I suggest this meal. It’s on my make monthly list now :-)

  5. 5 stars
    Holy moly!! This is amazing! I was so happy to have found this so I could debut it at our super bowl gathering. My stepson is the executive chef at a New Jersey country club and he went crazy for it! He asked for the recipe to make at the club! Thank you for sharing! Huge hit!

  6. 5 stars
    These were excellent. I used the chinese five spice and served the sauce on the side.

  7. Chicken Wings – when I grew up chicken wings were rated right up there with feet, liver and necks.. Now, I can buy a whole chicken for$.69 per lb on sale, $.98 everyday. While chicken wings range from $1.99 to$2.99 per lb, and contain those repulsive “fingers” or tips, which are garbage at a high price. I’m going to try your wings recipe, but will cut up a whole bird, boning thighs, and breast, and reducing piece size to promote even cooking.. If it fails, because I live alone, no one here will care.. Hugs

    1. Hi Lynn! To prep these ahead of time, 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). When ready to serve, re-warm the sauce and toss the wings in it. Hope that helps!

    1. Thanks, Jeanette! You can use any other sort of Asian-inspired spice blend, or just a mix of ground ginger and garlic. :)

  8. Can i use other jam because am not sure if blackberry jam is available in our from the philippines.thanks

  9. I have made these five times and they are awesome. I just noticed that the recipe calls for “drumettes and flats separated”, but I don’t see any other reference to that separation. What’s the reason for that?

    1. So glad you’re enjoying the recipe, David! It’s just the way the wings are usually sold in supermarkets. Sometimes they’re already separated, but if not, the wings are sold together and the two parts (drumettes and flats) should be separated. Enjoy! :)

  10. Kelly – McCormick’s has stopped making the far east blend any suggestions? I made your recipe with that blend and it blew me away. The current spice not so much. Thoughts?

  11. Just made these today – they were delish! Wanted a little kick so I added 1/4 tsp of cayenne to the five-spice – perfect!

    My baking pan has a handle but only on one side, so I couldn’t rotate the pan. But I did turn the wings over halfway through the cooking time.

  12. I’m not sure what you mean by rotating the pan that’s in the oven. Do you mean turn the wings over? Or are you saying to actually rotate the pan?

    1. Hi Tina! You can use any other sort of Asian-inspired spice blend, or just a mix of ground ginger and garlic.

  13. Get a small fan put it in the window backwards and cut it on hi and it will blow all the smell out the window. That is what I do because my rental house stove venta hood is not hooked to the outside ?

  14. Hi there!
    What a great recipe!! After trying this for the 1st time, I thought to prepare it again for a family gathering. I’m sure it will be a hit! : )


  15. McCormick seems to have discontinued McCormick’s Far East Sesame Ginger Blend, can anyone suggest a similar replacement?

    1. Hi Jon! You can use any other variety of Asian-inspired spice blends, including Chinese 5-Spice. Hope that helps!

  16. I made these tonight and cannot stop eating them, they are delicious. The hoisen and jam are an excellent combo. Thanks for the crisping idea, will use this with other chicken dishes.

  17. Made these wings as directed once good…changed blackberry Jam to a wild grape I made….liked a little bit better now to try it with an apricot preserve think that would do the trick….

  18. 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!

  19. 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!

  20. 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.

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

  22. 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

    1. 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!

  23. 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!

  24. 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!!!

    1. 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!

  25. 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!

  26. 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.

  27. 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.

  28. I love it that these wings are baked, not fried! And they look finger-licking good. Pinned and tweeted!

  29. 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! (:

  30. 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

  31. 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.

  32. 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!! :)

  33. 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. :-)

    1. 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 :)

  34. 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?

  35. 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.

  36. 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!

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

  38. 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!

  39. 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!

  40. 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?

    1. 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!

  41. 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.

    1. 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!

  42. 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!

  43. 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!!

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

  45. 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!

  46. 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.

  47. 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!

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

  48. 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!

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

  49. 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.

  50. 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!

    1. 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!

  51. 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!!!

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

    1. 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!

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

    1. 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!

  54. 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!

    1. 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!

  55. 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.

    1. 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!

  56. 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…

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

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

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

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

  60. 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!

  61. 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!