asian chicken wings

Baked miso garlic chicken wings are crispy, delicious, and easy to make. They're marinated in a savoury Asian marinade, and cooked in the oven or air fryer.

Miso Garlic Chicken Wings

lb. medium chicken wings (about 10 split wings)

miso paste

garlic,

soy sauce

olive oil

black pepper

sesame seeds (for garnish)

In a small mixing bowl, combine miso paste, garlic, soy sauce, olive oil and black pepper. Mix well with a spoon until smooth.

In a large zip-loc bag, add chicken wings and miso mixture. Press air out of the bag and seal tightly. Press the marinade around the wings to coat. Place bag in the refrigerator and marinate for at least one hour, up to overnight.

To bake the chicken wings: Preheat oven to 400 F. Remove the marinated wings out of the bag and place them on a quarter sheet baking pan lined with parchment paper. Bake for 30 minutes, turning the wings over half way to ensure even cooking.

To air fry the chicken wings: Place the wings in the air fryer basket and cook at 350 F for 22-25 minutes. Open and shake the basket halfway through to ensure even cooking.

Let the wings rest at room temperature for 5 minutes and serve.

These are amazing wings! The flavor with the miso and garlic is out of this world!!

Made these for dinner last night and we all loved them. Thanks for the great recipe!

These Asian Chicken Wings are sweet, spicy, baked until caramelized and tossed with extra sauce. This easy recipe is the best party food you will make!

Asian Chicken Wings

chicken wings

salt

chili garlic sauce

brown sugar

rice vinegar (or apple cider vinegar)

sesame oil

garlic

cornstarch

Cut the chicken wings into sections. Discard the tips and place drumettes and wings in a bowl. Season with salt.

In a microwave-safe bowl, whisk together chili garlic sauce, brown sugar, soy sauce, vinegar, sesame oil and garlic.

Pour half of the sauce over chicken wings and toss to coat.

Spread chicken wings in a single layer on a baking sheet. I lined mine with parchment paper for easy cleanup.

Bake chicken wings for 20 minutes, flip each wing and bake for 25 minutes more.

Add cornstarch to the remaining sauce and whisk in.

Microwave for 20 seconds, then stir well.

Microwave for 15 more seconds. The sauce should be thick. If not, add 1 more teaspoon of cornstarch whisked with 2 teaspoons of water.

Roll each baked wing in the sauce right before serving.

Szechuan Air Fryer Wings are super flavorful and crispy. Make zesty wings in about 30-minutes in the air fryer and finish with an easy Szechuan sauce. Or bake in the oven!

Szechuan Air Fryer Wings (or oven)

lbs chicken wings,

½ tsp kosher salt

¼ tsp black pepper,

Tbsp sugar

Tbsp garlic, minced

Tbsp Hoisin sauce

Tbsp oyster sauce

Tbsp sesame oil

Tbsp Toasted sesame seeds

Preheat air fryer to 375°F

Trim, rinse, and pat wings very dry, Sprinkly with salt and pepper

Place wings in the fryer basket in a single layer.

Air fry for 25 minutes, shaking at the 15-minute mark.

Remove wings to a large bowl and increase heat to 400°F

Add Szechuan sauce to the wings and shake to coat well.

Return to the fryer basket and cook for an additional 5 minutes.

Return to a large bowl and sprinkle with sesame seedsServe and enjoy

Wings in the Air Fryer:

Combine all ingredients together in a large glass jar or bowl, and whisk well to combine

Szechuan Sauce Instructions:

Preheat oven to 375°F

Toss wings with salt, pepper, and 1 tablespoon olive oil into a large bowl, and make sure the wings are well coated.

Prepare a rimmed baking sheet by lining with foil and then topping with a baking rack. Place the wings on the rack, making sure they aren’t touching each other.

Bake in a 375°F oven for 30 minutes

Prepare Szechuan Sauce in a large bowl while wings are cooking

Remove wings from oven and toss in the Szechuan Sauce until well coated

Return wings to oven rack in a single layer and bake additional 20 minutes. Sprinkle with sesame seeds and serve.

Baking wings in the Oven Method:

Sticky Asian Chicken Wings – amazing chicken wings coated with savory, sweet and sticky honey garlic chili glaze. BEST Asian chicken wings recipe ever!

Sticky Asian Chicken Wings

chicken

cooking spray

1/2- inch (1 cm) piece ginger, peeled and minced

honey

garlic chili sauce

apple cider vinegar

cilantro leaves

Clean and rinse the chicken wings, pat with...

Clean and rinse the chicken wings, pat with paper towels. Season with some salt and ground black pepper. Arrange chicken on a baking sheet lined with aluminum foil with with a thin coat of cooking spray. Broil the chicken for 12-15 minutes on one side until nicely browned and slightly charred, then turn over and broil the other side for 3-5 minutes.

In a small sauce pan, combine the garlic,...

In a small sauce pan, combine the garlic, ginger, honey, soy sauce, garlic chili sauce, and vinegar together. Simmer on lower heat until thickened and slightly sticky. Toss the chicken wings and coat well with the sauce. Transfer the chicken wings onto a serving platter, top with peanut and cilantro. Serve immediately.

The wife made these for me and they were the best wings I've ever had. She made them in the air fryer. I've requested them 2 more times since she first made them. That was a 2 weeks ago.
Had them again tonight. Make them. You will love them.

Crispy oven baked chicken wings coated in a sweet, spicy Asian glaze is a delicious appetizer and perfect for Superbowl snacking.&nbsp;

Asian baked chicken wings

500 grams/1lb chicken wings (trimmed)

tbsp oil

tsp pepper

garlic (crushed)

tsp ginger (crushed/grated)

lemon juice/vinegar

tsp chilli flakes/red pepper flakes

spring onions/green onions (finely chopped)

sesame seeds

Pre-heat the oven to 200ºC/390ºF and place a wire rack over a baking sheet.&nbsp;

Pat the chicken wings dry then place in a bowl and drizzle over the oil and season with salt and pepper. Mix well and place on the wire rack.&nbsp;

Place in the oven and allow to bake for 25-35 minutes (flipping after 20 minutes) or until golden brown, crispy and cooked through.&nbsp;

To make the Asian glaze, combine all the ingredients in a saucepan and bring to a simmer. Allow to cook for 10 minutes or until reduced and syrupy.&nbsp;

When the chicken wings are cooked, Place them in a clean bowl and pour over 3/4 of the Asian glaze and toss to coat.&nbsp;

Serve the chicken wings topped with spring/green onion and sesame seeds and the remaining glaze for dipping.&nbsp;

Make these double fried, crunchy, and crispy Korean fried chicken wings covered 2 sauces - sweet gochujang sauce or a sticky soy garlic sauce!

Best Korean Fried Chicken

lbs chicken wings

ginger

mirin

sea salt

vegetable oil

flour

baking powder

Tablespoons rice wine vinegar

hoisin sauce

Tablespoons toasted sesame oil

gochujang

sugar

Tablespoons strawberry jam

½ Tablespoon soy sauce

½ Tablespoon rice wine vinegar

Tablespoon honey

ketchup

water

Season the wings

Season the wings with garlic, ginger, sea salt, and mirin and let it marinate for at least 1 hour.

Prepare the dry batter

Mix the ingredients for the dry batter in a large bowl. Coat each wing thoroughly with the dry mix, being sure to completely cover the entire surface.

Heat the oil and fry the chicken

Pour enough oil to get 1 ½ to 2 inches of depth in a large pot. Heat the oil to 345 degrees F. Add the wings and fry them for 5 to 7 minutes. Work in batches and avoid crowding the pot. Let it drain on a cooling rack and repeat with the remaining wings.

Double fry the chicken

Once done, raise the temperature of the cooking oil to 375 degrees F. Double fry the wings in batches until the exterior becomes crunchy and golden brown. Let it drain on a cooling rack. *See Notes for the benefits of double frying.

Serve

Serve immediately if you wish to eat them plain without sauce. Otherwise, coat with soy garlic sauce or gochujang sauce and serve.

Heat the sauce

Add all the ingredients in a medium pot and bring it to a boil over medium high heat. Reduce it for 2 to 3 minutes or until it&#039;s reduced to your liking. Drip a small amount onto a plate and let it cool to test the consistency. If it&#039;s too thick, add a teaspoon of water at a time to thin it out. While still hot, drizzle the sauce onto the wings and toss to coat.

Soy Garlic Sauce or Gochujang Sauce

Baked Thai chicken wings with oyster sauce are an easy recipe for winning a crowd over. The crispy baked wings are topped with sticky, savory sauce, and caramelized onions have all the Thai flavors that will drive your tastebud wild! These are the ultimate party wings!

Baked Thai Chicken Wings with Oyster Sauce

oyster sauce

sweet onion,

Wash the wings with cold water, then pat dry with paper towels. Place chicken wings in a large bowl and add the Marinading sauce. Massage the sauce into the wings with your hands for a minute or so. Let the wings marinate for at least 30 minutes. Longer is better. Up to 8-12, hours are great.

Turn the oven to 400 degrees. On a large pan lined with aluminum foil, place the wings on a baking sheet. Bake the chicken for 30-45 minutes or until you get nice crispy chicken wings, but not too dry. Bigger pieces or wings will take longer.

Rotate halfway through using long tongs. Remove from oven and plate the wings on a wire rack to let cool before adding the glazed caramelized onion sauce.

In a small bowl, add the sauces for making caramelized onion. (Oyster, hoisin, garlic, and water).

At medium heat, add  1 tablespoon of oil to a hot pan. Add the onion and cook until it is caramelized (soft and browned) for 4-5 minutes. Stirring often.

Add the sauce, mix well with the onion, and the sauce thickens slightly, stirring often. It takes around 1-2 minutes.

Pour sauce over the wings in a medium bowl (or over the wings still on the baking sheet is ok, too, fewer dishes to wash!). Mix well using a wooden spatula, and place on a serving platter with veggies. Serve over rice and scoop out the sauce as much as you can. Enjoy another delicious finger food!

These sticky teriyaki chicken wings are oven baked or fried until golden brown then tossed with a sticky &amp; sweet teriyaki chicken wing sauce!

Sticky Teriyaki Chicken Wings

lbs chicken wings (about 16 wings and drumettes)

baking powder (aluminum free; see Note 1)

mirin (see Notes for substitutions)

garlic ((optional) minced)

Prep wings

Prep wings: Thoroughly dry the wings by patting with paper towels. Make sure there&#39;s no excess moisture. Add the chicken wings, sea salt, and aluminum free baking powder to a large bowl and mix together well.

Line baking pan

Line a baking sheet with a wire rack and lay the wings on top. The wire rack facilitates air flow under the wings to crisp them up.

Bake Wings

Bake in a preheated oven at 425°F for about 40 to 50 minutes, flipping half way through. Turn on convection if available. If your wings are larger, increase the bake time until the skin is golden brown and crispy. To be fully cooked, internal temperature should read 165°F. Optional: For the last 2 minutes, increase heat to broil for extra crispness; watch carefully as they can quickly burn.

Baked Wings Instructions

Fry Wings

Pour 3 inches of oil in a deep pot and heat to 350°F. Add wings in a single layer without crowding. Deep fry for 8 to 10 minutes depending on the size of your wings. Work in batches to avoid lowering the temperature of the oil. Optional: For extra crispy wings, fry once more at 375°F for 2 to 3 minutes or until golden brown.

Fried Wings Instructions

Make Teriyaki Sauce

Add all the ingredients for the teriyaki sauce in a small pot and boil over medium heat until thickened. About 6 to 8 minutes. Drop a small amount onto a plate and let it cool. Check for a syrupy, honey-like consistency.

Sauce and serve

Add 6 to 8 wings in a bowl and toss with a few spoonfuls of teriyaki sauce. Sprinkle with sesame seeds and serve immediately. Enjoy!

Sauce &amp; Serve

These Asian Miso Chicken wings are big and bold and grilled over a wood fire in your Traeger pellet grill. Delicious and spicy, any wing lover will be a fan of these.

Traeger Asian Miso Chicken Wings

pineapple juice

sriracha

miso

togarashi

Combine all of the ingredients in a large...

Combine all of the ingredients in a large baggie or bowl and stir the marinade mixture to combine. Toss with the wings and make sure that they are all coated, and refrigerate for 8-12 hours.

Preheat your grill to 375° according to factory...

Preheat your grill to 375° according to factory instructions.

Place your wings directly on the grill grates,...

Place your wings directly on the grill grates, and close the lid. Cook for approximately 35-45 minutes, or until the internal temperature is 165°.

Remove from the grill, sprinkle on the Togarashi,...

Remove from the grill, sprinkle on the Togarashi, and serve hot.

If desired, you can give these a flash...

If desired, you can give these a flash fry in some 375° oil to further crisp up the skin.

Top 11 asian chicken wings recipes from across the web

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Top Tags

Miso Garlic Chicken Wings

Asian Chicken Wings

Szechuan Air Fryer Wings (or oven)

Sticky Asian Chicken Wings

Miso Garlic Chicken Wings

Asian baked chicken wings

Best Korean Fried Chicken

Baked Thai Chicken Wings with Oyste...

Baked Thai Chicken Wings with Oyste...

Sticky Teriyaki Chicken Wings

Traeger Asian Miso Chicken Wings

Top 11 asian chicken wings recipes from across the web

The most viewed asian chicken wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Garlic Chicken Wings

Asian Chicken Wings

Szechuan Air Fryer Wings (or oven)

Sticky Asian Chicken Wings

Miso Garlic Chicken Wings

Asian baked chicken wings

Best Korean Fried Chicken

Baked Thai Chicken Wings with Oyste...

Baked Thai Chicken Wings with Oyste...

Sticky Teriyaki Chicken Wings

Traeger Asian Miso Chicken Wings

The most viewed asian chicken wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine