Whether it’s Sunday football or a get together with friends, wings are always a win. These asian style chicken wings are sweet, salty, sticky, and simply delicious! This sauce was inspired by our dad’s sticky asian rib sauce. Make sure you have a back up plate, because these will be gone before you know it. Want a little more spice? Savor these asian style chicken wings with our mezcal chili paloma.

how to make asian style chicken wings

method

In a large bowl add paprika, onion powder, garlic powder, salt, pepper, peanut oil, and chicken wings. Mix until the wings are fully coated with seasoning. Cover and set in the fridge for a minimum of two hours.

Preheat the oven to 400 degrees. Remove the chicken wings from the fridge and coat with baking powder. Place the wings on a drying rack and bake in the oven for around 20 minutes on each side.

While the wings bake in the oven, heat a small pot on medium heat on stovetop. Add soy sauce, lime juice, hoisin, ketchup, sriracha, brown sugar, honey, chicken broth, sesame oil, and ginger. Allow the sauce to simmer until it thickens. Remove the pot from the heat, and set aside.

In a large bowl add the sticky sauce and the wings. Mix until the wings are evenly coated. Plate the wings on preferred serving tray. Garnish with sesame seeds and green onions. Serve with preferred dipping sauce. Buon Appetito!

notes for asian style chicken wings

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You can’t eat asian style chicken wings without sesame seeds. We like mixing black and white sesame seeds, but furikake is another great garnish option!