These Asian Chicken Wings are baked until tender, with a sticky, sweet addicting sauce. These chicken wings literally fall off the bone as you’re eating them. But the best part about these wings is the sauce, it’s packed with bold flavors and it clings to every wing.
If you love chicken wings as much as we do, try our Garlic Parmesan Chicken Wings or these classic Buffalo Chicken Wings. Whether you like spicy or mild, baked or fried, we’ve got a wing recipe for you.
Why You’ll Love These Asian Chicken Wings
- Baked Not Fried: No shade to fried chicken wings, but this recipe is oven-baked. Easier than frying and since they’re baked you can enjoy them more often.
- Addicting Flavor: The sauce on these chicken wings is sticky and sweet, with just a touch of spice. You literally can’t stop eating them.
- Make Ahead Recipe: You can make these wings ahead of time and warm them up for dinner or game day.
We’re so excited to share these Asian Chicken Wings recipe with you. We have lots of helpful tips and details to make this recipe look and taste it’s best.
However, if you’re ready to dive right into making this recipe, scroll down to the recipe card or click the “jump to recipe” button above the first photo.
Ingredients For The Sauce
Here’s the ingredients you’ll need for the sauce that coats these delicious chicken wings. Please scroll down to the recipe card at the bottom of the post for a complete list.
- Orange Juice: Any type of orange juice you like will work. Pulp or pulp free, low sugar will also be fine.
- Soy Sauce: We prefer a reduced sodium soy sauce for this recipe.
- Pineapple Juice: Any kind.
- Ginger Paste: Fresh grated ginger is also fine, we like ginger paste for this sauce because it’s smooth and blends easily into the sauce.
- Garlic Paste: Fresh garlic is also fine, of course. Again, we like garlic paste for this recipe because it’s smooth and blends easily into the sauce.
- Cornstarch: For thickening the sauce.
- Toasted Sesame Oil: Adds a delicious, nutty flavor.
- Cayenne Pepper: For just a touch of heat, not too much. Can be omitted if you don’t like any spice.
- Sugar: Just to sweeten the sauce a bit.
How To Make The Sauce
This sauce comes together very easily. All you need to do is add all of the ingredients to the pot and heat it up. After simmering, the sauce gets thickened with a cornstarch slurry.
- Add The Ingredients To A Pot: Add orange juice, pineapple juice, soy sauce, ginger paste, garlic paste, sesame oil, sugar and cayenne pepper to a pot. Whisk together and bring to a simmer for 20 minutes.
- Thicken With Cornstarch: After the sauce has simmered, whisk in a cornstarch slurry (cornstarch mixed with water) to thicken the sauce.
How To Make Asian Baked Chicken Wings
We’ll go over the basic steps here for you, but please scroll down to the recipe card for complete instructions.
- Season And Bake The Wings: Season the chicken wings with salt, pepper and garlic powder and place them on a baking sheet lined with parchment paper. Bake the wings at 450 degrees for 30 minutes and then remove from the oven.
- Brush The Chicken Wings With Sauce And Bake Again: After 30 minutes, remove the wings from the oven and brush them generously with the sauce. Bake for another 10 minutes until the sauce caramelizes on the wings.
What To Serve With Chicken Wings
However, if you’re making these wings as part of an appetizer platter, some other recipes could include:
- Philly Cheesesteak Sliders
- Ultimate Chicken Quesadillas
- Sausage Cheese Dip
- Puff Pastry Sausage Rolls
- Homemade Guacamole Recipe
Other Ways To Cook Chicken Wings
Our preferred method for these Asian Chicken Wings is baking. Baking these wings makes the meat fall odd the bone tender, and is also less messy than frying.
You can also air fry chicken wings if you have an air fryer. The air fryer will make the skin crispier than baking, so if you like crispy skin that may be a method to consider.
And of course you can deep fry these wings if you love and extra crispy wing. Our popular Salt and Vinegar Wings are fried and we absolutely love them.
How To Store And Reheat
Place leftover chicken wings in an air tight container in the refrigerator for up to 3 days. After that, you’ll need to transfer the wings to the freezer.
You can freeze chicken wings for up to 6 months in freezer bags. Reheat the wings right from frozen in a 400 degree oven for 15-20 minutes.
Looking For More Chicken Wing Recipes?
- Dry Rub BBQ Chicken Wings
- Slow Cooker Chicken Wings
- Garlic Parmesan Chicken Wings
- Crispy Baked Chicken Wings
- Marsala Chicken Wings
These sticky Asian Chicken Wings have the most addicting glaze and are super easy to make! A great recipe for appetizers, dinner and large crowds!
- 4 pounds chicken wings, separated at joints and tips discarded
- Olive oil for brushing on the wings
- Salt and black pepper and garlic powder for seasoning the wings
- 1 cup orange juice
- 1/2 cup pineapple juice
- 1/2 cup reduced sodium soy sauce
- 2 tablespoons sugar
- 1 tablespoon garlic paste (or fresh, minced garlic)
- 1 tablespoon ginger paste (or fresh, grated ginger)
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon of water
- 2 tablespoons chopped scallions (for garnish)
- 2 tablespoons sesame seeds (for garnish)
- Preheat the oven to 450 degrees.
- Brush the wings lightly with olive oil and then season them generously with salt, pepper and garlic powder.
- Line a baking sheet with parchment paper. Place the chicken wings on the baking sheet in a single layer and then bake for 30 minutes.
- While the wings are cooking, make the sauce by adding the orange juice, pineapple juice, sugar, soy sauce, garlic, ginger, sesame oil and cayenne pepper to a small pot. Bring to a simmer and let reduce for 20 minutes. After 20 minutes, whisk in the cornstarch mixture and bring back to a simmer. Turn the heat off and set aside until the wings are done.
- After 30 minutes, remove the chicken wings from the oven and brush with the sauce. We like these wings saucy, so add a good, thick layer to the wings. Place the wings back into the oven for another 10 minutes to caramelize the sauce. After the wings come out of the oven, you can serve them as is or even baste with the remaining sauce.
- Garnish the wings with sesame seeds and chopped scallions if desired.
- Category: Appetizers
- Method: Oven
- Cuisine: American