Crispy Sticky Baked Asian Chicken Wings

Who needs take out?  Not us!  And not you either 🙂  I’m usually not a big chicken wing fan (unless you count boneless), because there isn’t a whole lot of meat on regular wings… and yeah… I like to eat… a lot 😛  But, I found this baked chicken wings recipe on Pinterest and wow… not only was it super easy because the wings are baked and there’s no babysitting them, but the flavor is really deep 🙂  They got mixed reviews in our house because hubby thought they were a tad too sweet, even though I added some cayenne pepper… so maybe next time I’ll add some sriracha sauce to the mix 😉  Served alongside some SESAME NOODLES with scallions and some CRAB RANGOONS WITH MUSTARD SAUCE… it’s quite the flavorful meal!

Although I made these baked chicken wings with a an Asian hoisin and blackberry sauce, you could use this same baking method to transform these into your own amazing baked chicken wings!  Not only are they healthier, since there’s no frying, but you also can just pop them in the oven and go rest or do other things (like read certain awesome food blogs, hehe).  How awesome is that?  Great wings that don’t sacrifice on flavor or crispiness, but that you don’t have to literally stand there babysitting the wings in the hot oil… sounds too good to be true doesn’t it?  Trust me on this one… you just have to try them!!

I don’t really have many step by step pictures this time, my daughter was sick at the time I was making these baked chicken wings, so I was a bit distracted.  But honestly, it’s a simple recipe to follow and there wouldn’t have been a whole lot of steps to photograph anyway 🙂  We love our simple recipes around here!

So the next time you’re craving some wings, don’t heat up your fryer, just hop on here to get this recipe and get to baking some deliciousness!

Ready to bake!

Ready to bake!

baked chicken wings

baked chicken wings

 

Recipe adapted from Just a Taste

baked chicken wings
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Crispy Sticky Baked Chicken Wings
4 servings
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Wonderfully sticky, crispy chicken wings... that are baked. That's right... baked chicken wings! They are so crispy and delicious, you have to try them!
Author: The Chunky Chef
Ingredients
  • 2 1/2 lbs chicken wings tips removed and drumettes and flats separated
  • 1 Tbsp vegetable oil
  • 1 Tbsp Chinese 5 spice
  • pinch salt and pepper
  • dash cayenne pepper
  • 1/3 cup Hoisin sauce
  • 1/4 cup blackberry jam or preserves
Instructions
  1. Preheat oven to 400 degrees. Rinse wings and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated.
  2. Place a baking rack onto a foil lined baking sheet. Lay wings onto baking rack, not letting
  3. wings touch.
  4. Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from
  5. oven and transfer to a large bowl.
  6. Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until
  7. warm.
  8. Drizzle wings with sauce, tossing until well coated. Garnish with sliced green onions and
  9. sesame seeds.
  10. Serve and enjoy!

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4 comments on “Crispy Sticky Baked Asian Chicken Wings”

  1. Amandaaaa I love it!!! I’m actually really glad you baked the rangoon because I didn’t try that yet and I’m glad to see how great they turned out- I love making this stuff at home and avoiding the takeout costs, and its more fun that way too!! 🙂 I’ll have to try those sticky wings, my husband and I would LOVE those- thanks for linking back to me!! 🙂

    • You’re so welcome Stephanie, I’m so glad I came upon your rangoon recipe! 🙂 I baked the rangoons a minute longer than I wanted too, they’re a little dark on the top, but they still tasted great! Thank you, I hope you love the wings!!

  2. A whole take-out meal in one post! It all looks fantastic. 🙂 Those wings are to die for…yummy!