Best 13 Asian Chicken Wings Recipes

SPICY ASIAN-INSPIRED CHICKEN WINGS

Steps:

• Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
• Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.

ASIAN CHICKEN WINGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk Worcestershire sauce, honey, oyster sauce, soy sauce, garlic, vinegar, thyme, sesame seeds, and Chinese five-spice powder together in a large bowl; add chicken wings and toss to coat completely. Let chicken marinate 30 minutes. Transfer chicken wings and marinade to a deep baking dish.
• Bake wings in the preheated oven, turning and spooning marinade over wings every 20 minutes, until chicken is cooked through and sauce is thick and bubbling, about 90 minutes.

SPICY ASIAN FRIED CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
• For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
• Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
• Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
• Toss the wings with the glaze and serve.

ASIAN ENOUGH GRILLED CHICKEN WINGS

Steps:

• Mix up the marinade ingredients. Toss in the chicken wings, stir and then let marinate overnight. It's a good idea to reserve some of the marinade (before adding the chicken) and keep it for basting your wings as they come off the grill.
• Preheat grill to medium heat.
• Place your wings on the grill. Remember, there's lots of honey and sugar in this recipe. So, don't let the heat get too high and keep the wings turning.
• After about 15 to 20 minutes your wings should be cooked through, depending on your grill. Remove from grill.
• Baste the wings with your reserved marinade and enjoy.

ASIAN CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add wings, a few at a time, and shake to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl and keep warm., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat for 1-2 minutes or until smooth. Pour over chicken wings and toss to coat. Serve immediately.

ASIAN BARBECUED CHICKEN WINGS

Steps:

• To make the marinade, mix together the garlic, hoisin sauce, soy sauce, honey, chili sauce, sesame oil and green onion.
• Place the wings in a shallow, non-metallic dish, add the marinade, cover and leave in the refrigerator for at least 2 hours.
• Cook the chicken on a hot, lightly oiled barbecue grill or grill pan, turning once, for 20-25 minutes, or until cooked and golden brown. Baste with marinade during cooking. Heat any remaining marinade in a pan until boiling and serve as a sauce.

SPICY ASIAN BARBECUED CHICKEN WINGS

Steps:

• Heat oven to 450°F. With paper towels, pat excess moisture from thawed drummettes. In large bowl, place drummettes. Drizzle with 2 tablespoons melted butter. Sprinkle with flour; toss to mix. (Mixture will be crumbly.) Transfer mixture to ungreased 15x10x1-inch baking pan, arranging drummettes in single layer.
• Bake for 40 to 45 minutes or until crisp and brown.
• With slotted spoon, transfer browned drummettes to 4 to 6-quart slow cooker. In small bowl, combine all sauce ingredients; mix well. Pour sauce over drummettes; toss lightly to coat with sauce.
• Cover; cook on low setting for 1 to 2 hours.

ASIAN TWIST CHICKEN WINGS

Steps:

• Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.
• While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

RITZ SPICY ASIAN CHICKEN WINGS

Steps:

• Combine apple cider vinegar, soy sauce, water, brown sugar, Serrano peppers, ginger, and salt in a small saucepan. Bring mixture to a gentle boil over medium-high heat, stirring frequently. Continue cooking and stirring until reduced down by 1/3, about 20 minutes. The flavors will intensify as the sauce thickens and becomes syrupy. Divide the sauce, reserving 1 1/4 cups for serving.
• Preheat oven to 350 degrees F (175 degrees C).
• Rinse wings and pat dry. Place about a cup of crushed crackers in a bowl for breading. Dip a chicken wing in the beaten egg and allow excess to drip off. Then coat chicken wing with RITZ cracker crumbs. Place chicken wing on a foil lined baking sheet. Repeat until all chicken is coated, adding more crushed crackers to bowl as needed.
• Heat cooking oil in a 2.5-quart saucepan to 375 degrees F. Carefully place 3 to 4 chicken wings in hot oil and fry until crispy, 1 to 2 minutes. Remove wings with a slotted spoon and drain on paper towels. Continue to fry the chicken in this manner until all are crispy.
• Lightly spray two foil lined baking sheets with cooking spray. Using 3/4 cups sauce, lightly coat each chicken wing and place on foil lined baking sheet in a single layer trying not to crowd the chicken.
• Place baking sheets in the preheated oven and bake until cooked through, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes; serve with reserved sauce, cucumber, carrots and enjoy!

ROASTED ASIAN CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees.
• Line a baking sheet with 1 inch sides with aluminum foil.
• In a large bowl season the chicken wings with the Essence, salt and white pepper and toss to thoroughly coat.
• Spread the wings in baking dish evenly and roast until browned, about 35 minutes.
• While the wings are baking combine the remaining ingredients except sesame seeds and diaganolly sliced green onions in a large skillet.
• Heat over medium-high heat and bring to a boil.
• Stir occasionally until the sugar is dissolved and the liquid has reduced to a syrup, about 30 minutes.
• Remove from heat and cover to keep warm until ready to use.
• Place the wings in a large heat-proof bowl.
• Drizzle half (reserve remaining half) of the sauce over the wings and toss to coat well.
• Sprinkle the sesame seeds over the wings and toss again.
• Place a wire cooling rack inside a large baking sheet lined with foil and arrange the coated wings on top of the rack.
• Return the pan to the oven and bake an additional 20 to 25 minutes or until cooked through and crispy.
• Arrange the wings on a serving platter and top with the diagonally sliced green onions.
• Sprinkle with Kosher salt and serve immediately with the remaining sauce on the side.

GAME DAY ASIAN CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F.
• Rinse chicken wings and pat dry. Add vegetable oil, salt, garlic and ginger to a large bowl and whisk to combine.
• Toss chicken wings in oil and seasoning mixture until well coated. Place on a foil-lined or greased baking sheet, separating them so that they are not touching. Bake for 50 minutes or until crispy and cooked through.
• About 10 minutes before wings are finished baking, prepare sauce.
• To a medium skillet, add apple butter, orange juice, soy sauce, sesame oil, garlic and ginger. Place over medium-low heat and keep stirring until heated through. Set aside until wings are baked.
• Remove wings from baking sheet, add to the skillet, and toss to coat. Place on a serving tray and sprinkle with green onion tops and cilantro. Serve immediately.

ROASTED ASIAN CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil. In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes. While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use. Remove the wings from the oven and reduce the oven temperature to 350 degrees F. Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy. Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.

CHICKEN WINGS.... WITH AN ASIAN FLAIR

Steps:

• Preheat oven to 350 degrees Fahrenheit. In large bowl mix teriyaki sauce, soy sauce, minced garlic, sesame seeds, garlic powder, onion powder, red pepper flakes, and maple syrup.
• Place chicken in sauce and toss to coat. Pour chicken and sauce into a large disposable baking pan. (disposable for easy clean up, or use foil).
• Bake for 1 hour, tossing every 20 minutes; the liquid will gradually evaporate the longer you cook it.
• After 1 hour, increase the oven temperature to 425 degrees Fahrenheit. Turn wings to coat evenly and cook for an additional 45 minutes.