You will be amazed by how crispy these baked Asian chicken wings turn out! We add sriracha for heat, honey for sweetness, and ginger to balance the flavours.
- 2–3 lbs. chicken wings
- 4 tablespoons unsalted butter, melted
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon sriracha sauce (or less, to taste)
- 1 tablespoon ginger paste (or fresh ginger, grated)
- 1 tablespoon sesame seeds
- 1 bunch scallions, thinly sliced
- Line a rimmed baking sheet with parchment paper then top with a cooling rack. Line chicken wings on top then let sit out at room temperature for two hours before cooking.
- Preheat oven to 425 F. Brush chicken wings on both sides with melted butter, then season salt, pepper, and garlic powder. Cook for 30 minutes, rotating the pan once halfway through cooking time.
- Meanwhile, make the sauce. Combine soy sauce, honey, brown sugar, sriracha, and ginger paste in a small sauce pan. Cook over medium-high heat, whisking the ingredients until sugar has melted and the sauce comes to a high simmer, about 3-4 minutes. Remove from heat.
- Remove wings from oven and turn the oven temperature down to 350 F. Brush sauce on the wings, then bake for another 10 minutes.
- Garnish wings with sesame seeds and scallions, then serve immediately.
If you don’t love spice, cut back to only 1 teaspoon of sriracha.