This Asian Chicken Wings are marinated in a flavorful ginger garlic sauce, oven-baked and tossed in a Chinese chicken wing sauce for the perfect party food.
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Why You’ll Love This Sticky Wings Recipe
- A delicious combo of sweet, tangy, and savory
- The perfect party food
- Great as an appetizer or served as an entree with sticky rice
- Looks as good as it tastes!
- From Simone Tong’s gifted cookbook (with permission)
About the Cookbook
- The recipe is from Simone Tong, chef-owner of Little Tong Noodle Shop in New York from the cookbook: A Place At the Table-New American Recipes From the Nation’s Top Foreign-Born Chefs.
- The recipes are extraordinary. I’m talking straight out of a restaurant-extraordinary.
- They’re creative, from-the-heart recipes with unexpected flavor combinations, and the final plated dishes are absolutely beautiful.
- Each recipe is accompanied by interesting chef profiles contextualizing the recipes and ingredients. I spent quite a bit of time reading those!
- I re-created these Chinese chicken wings (called Lala wings in the book) and followed her directions to a T (other than skipping the optional fermented bean curd).
- Fresh ginger
- Chinese rice wine
- Fish sauce
- Chicken wings
- Canola oil
- Sriracha sauce
- Canola oil
- Fresh lime
Directions For Asian Chicken Wings
Step 1: Mix up the marinade with garlic, ginger, scallions, Shaoxing wine, tamari, honey and a dash of fish sauce. Pour into a gallon-size ziploc bag.
Step 2: Cut the chicken wings in half and add them to the ziploc bag with the marinade making sure to fully coat the wings. Let it sit in the fridge and marinate most of the day or overnight.
Step 3: Preheat oven, remove chicken from marinade bag, briefly patting the pieces dry. Lay the chicken wings in a single layer on a baking sheet and bake in the oven for 20 minutes, flipping halfway through. Then raise the oven temperature and bake until done.
Step 4: While the chicken wings are cooking, prepare the Asian wing sauce on the stove. When chicken is done, add to the pan and toss to coat before serving.
Step 5: Serve the Chinese wings with lime slices, chopped cilantro and extra Asian wing sauce. You could also sprinkle on some sesame seeds, if desired.
To make it an entire meal, serve with sticky rice or jasmine rice. Oh my goodness, Asian chicken wings are tasty!
Frequently Asked Questions
Asian chicken wings are typically marinated in a mixture of Asian sauces and spices, such as soy sauce, hoisin sauce, chili flakes, garlic and ginger for a sweet, savory, and tangy flavor that’s unique.
Yes, you can marinate the wings and store them in the refrigerator for up to 24 hours before cooking. You can also bake the wings ahead of time, reheat them in the oven and then toss in the wing sauce before serving.
Asian chicken wings are delicious on their own, but you can also serve them with a variety of dipping sauces, such as sweet chili sauce or teriyaki sauce. They also pair well with steamed rice or a side salad.
More Recipes to Try
Asian Chicken Wings
- 1 small head garlic chopped
- 1 tablespoon fresh ginger chopped
- 1 tablespoon scallions chopped
- 2 teaspoons Chinese rice wine
- 2 tablespoons + 1 teaspoon tamari
- 1 tablespoon honey
- dash fish sauce
- 4 pounds chicken wings
- canola oil
- 1 cup Sriracha sauce
- 4 tablespoons honey
- 1 tablespoon canola oil
- 1 teaspoon minced garlic
- lime slices
- chopped cilantro
For the wings
- In a large bowl, whisk together the garlic, ginger, scallions, Shaoxing wine, tamari, honey and a dash of fish sauce. Add the wings, toss to coat, cover and refrigerate for 4 hours or overnight.
- Preheat the oven to 325 degrees.
- Rinse the marinade off the chicken wings then pat them dry with paper towels. Spread the wings in a single layer on a baking sheet, drizzle with canola oil, and toss to coat. Arrange the wings so they're skin-side up and bake for 10 minutes. Rotate the pan and bake for another 10 minutes. Raise the oven temperature to 400 degrees and bake for 7 to 10 minutes or until fully cooked. While the wings are baking, make the wing sauce.
For the wing sauce
- In a mini food processor, combine the Sriracha sauce, honey and a dash of water. Puree until smooth.
- In a large skillet, heat the canola oil over medium-high heat. Add the garlic and 1/4 cup of the wing sauce and cook until sizzling. Add the baked wings and stir until fully coated with the sauce. Serve hot with lime slices, chopped cilantro, and additional wing sauce.
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