Asian Baked Chicken Wings

By Carolyn Farnsworth Jump to Recipe

Sweet, sticky, and with just the right kick—these Asian Baked Chicken Wings are about to be your new favorite appetizer!

A few months ago, I found out about a last-minute office potluck that I was completely unprepared for. I scrambled through my kitchen cabinets to find something quick, crowd-pleasing, and hopefully made out of ingredients I already had on hand. After a quick inventory of my dwindling grocery supply, I spotted a bag of chicken wings in the freezer. With a few additional ingredients, I was able to pull together everything I needed to whip up this chicken wings recipe. All my coworkers complimented the dish at the potluck, and it’s been a favorite of mine ever since!

This Asian baked chicken wings recipe features a marinade made of soy sauce, lime juice, brown sugar, fresh ginger, and a splash of sesame oil. The wings are baked to perfection and then finished off with a sprinkling of sesame seeds and a cilantro garnish.

If you’re looking for a quick appetizer you can throw together for that next work potluck or family get-together, then this recipe is one that won’t disappoint. Easy to prep, and even easier to devour, these Asian baked chicken wings are a delectable dish that’s sure to wow any crowd.

Exploring the fiery history of chili powder

These days, chili powder may seem like a simple pantry staple. But the history of this fiery spice is anything but bland. The origin story of chili peppers can be traced back to over 6,000 years ago in what is now Mexico. For thousands of years, indigenous peoples of Central and South America have cultivated a range of chili peppers. These peppers were traditionally dried in the sun or over fires before being ground into an easy-to-store powder. Traders from Portugal and Spain later brought chili powder to Europe during the colonial period. From Europe, the popularity of chili powder spread to India, China, and ultimately across the world. Modern chili powder blends typically contain a combination of powdered chili along with other spices like cumin and oregano. Just a sprinkle of this popular spice adds depth and complexity to countless dishes the world over.

How do I store leftovers?

If you happen to have any remaining chicken wings, you can store these in an airtight container in the fridge for up to 4 days. If you’d prefer to store them for longer, you can also freeze your remaining chicken wings for up to 2 months. Before reheating frozen chicken wings, I recommend allowing them to defrost in the refrigerator overnight. You can then heat them up in your oven or air fryer for a hot and crispy appetizer that comes together in a pinch.

Serving suggestions

These sticky, savory wings may be the star of the show—but serving these with the right side dishes can take your dining experience to the next level. A steaming side of rice pairs perfectly with these Asian baked chicken wings. I’d recommend pairing these wings with a side of Jasmine Rice, but you could also opt for Microwave Rice if you’re in a time crunch. If you’re looking for a veggie option to serve with these wings, I suggest going with a pickled vegetable recipe to balance out the richness of the wings. These recipes for Pickled Cabbage, Pickled Squash, and Pickled Celery would all pair well with this baked chicken wings dish.