Asian Chicken Wings
There’s just something about a plate of sticky, flavorful Asian Chicken Wings that makes any gathering feel extra special. Whether hosting a game night, having friends over, or just craving a takeout-style dish without the extra cost, these wings will hit the spot. They’re coated in a rich, savory hoisin sauce with a hint of fresh ginger and then baked to crispy perfection. No deep frying, no complicated steps—just pure, finger-licking goodness.
What I love about this recipe is how simple it is while still packing in so much flavor. The hoisin sauce gives the wings a sweet and salty glaze, the sesame seeds add a little crunch, and the bell peppers bring a pop of color and freshness. Plus, there’s no need to marinate for hours—just toss everything together, pop them in the oven, and you’re done in about 30 minutes.
Serve them up as an appetizer, a party snack, or even a main dish with some steamed rice on the side. No matter how you enjoy them, these wings are guaranteed crowd-pleasers.
Why You’ll Love This Recipe
- Easy Preparation: No marinating required! Just toss the wings in the sauce, and they’re ready to bake.
- Minimal Ingredients: You only need a handful of ingredients, most of which you probably already have in your pantry.
- Packed with Flavor: The combination of hoisin sauce, ginger, and sesame seeds gives these wings a deliciously sweet and savory glaze.
- Baked, Not Fried: Enjoy crispy wings without the mess and extra calories of deep frying.
- Quick Cooking Time: From start to finish, this recipe takes just around 30 minutes—perfect for a busy weeknight or last-minute get-together.
- Great for Parties: These wings are an instant crowd-pleaser, making them the ideal appetizer or snack for game day, potlucks, or any casual gathering.
- Versatile Serving Options: Serve them as an appetizer, snack, or even a main course with rice or noodles for a complete meal.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Chicken wings: Split wings work best, so they cook evenly and get that perfect crispiness.
- Hoisin sauce: This thick, sweet, and savory sauce is the backbone of the flavor, giving the wings a rich glaze.
- Sesame seeds: A little crunch and nuttiness to finish things off—plus, they make the wings look extra tempting.
- Fresh ginger: Adds a hint of warmth and a subtle spice that pairs perfectly with the hoisin sauce.
- Vegetable oil: Helps coat the wings in all that delicious sauce and keeps them from sticking to the pan.
- Green and red bell peppers: A pop of color and a fresh, slightly sweet contrast to the sticky wings. Time-saving tip: Use my hack on how to cut a bell pepper!
- Sesame oil: A drizzle at the end gives the wings classic toasty, nutty flavor boost.
How to Make Asian Chicken Wings
Follow along to learn how to make Asian chicken wings.
- Step One: Preheat oven to 375°F.
- Step Two: Add hoisin sauce, vegetable oil, and ginger to a large resealable bag. Mix ingredients in the bag.
- Step Three: Place chicken wings inside the bag and coat the wings in sauce.
- Step Four: Remove chicken wings from the bag and place them on a large baking sheet. Sprinkle peppers on the baking sheet with wings. Sprinkle wings with half of the sesame seeds and place in the oven.
- Step Five: Bake for 15 minutes. Remove the baking sheet from the oven and turn the wings over to the other side. Sprinkle wings with remaining sesame seeds and return to oven.
- Step Six: Bake another 15 minutes or until wings are thoroughly cooked.
- Step Seven: Sprinkle wings with sesame oil and serve with pepper strips.
What to Serve With Them
- Steamed Rice: A simple bowl of white or jasmine rice soaks up all that sticky, savory sauce.
- Garlic Noodles: Toss some noodles in garlic, soy sauce, and a splash of sesame oil for an easy and flavorful side.
- Stir-Fried Veggies: A mix of broccoli, snap peas, and carrots adds crunch and freshness to balance the wings.
- Asian Slaw: A tangy, crunchy slaw with cabbage, carrots, and a light sesame dressing pairs perfectly.
- Cucumber Salad: A cool, refreshing cucumber salad with a soy and rice vinegar dressing helps cut through the richness.
- Spring Rolls or Dumplings: If you’re making these wings for a party, add some crispy spring rolls or dumplings for a fun appetizer spread.
Variations and Substitutions
- Make Them Spicy: Add a little heat with a teaspoon of sriracha, chili flakes, or a drizzle of chili oil. If you love extra spice, a sprinkle of chopped Thai chilies will do the trick!
- Swap the Hoisin Sauce: No hoisin? No problem! Try a mix of soy sauce, honey, and a little peanut butter for a similar sweet-savory balance.
- Try a Different Protein: Not in the mood for chicken wings? This recipe works great with drumsticks or chicken thighs.
- Add More Crunch: Add some crushed peanuts or cashews instead of just sesame seeds for extra texture.
- Use Different Veggies: Bell peppers add a nice sweetness, but you can swap them for onions, snap peas, or even pineapple chunks for a tropical twist.
- Air Fryer Option: Want crispier wings? Pop them in the air fryer at 375°F for about 20 minutes, flipping halfway through.
Storage Instructions
- Refrigerate: Store any leftover wings in an airtight container in the fridge for up to 3 days.
- Freeze: Want to save them for later? Let the wings cool completely, then place them in a freezer-safe container or bag. They’ll keep well for up to 3 months.
- Reheat: For the best texture, reheat them in the oven at 375°F for about 10 minutes until warmed. If you’re in a hurry, a quick zap in the microwave works, but they won’t be as crispy. For frozen wings, let them thaw in the fridge overnight before reheating.
Recipe Tips and Tricks
- Pat the Wings Dry: Before tossing them in the sauce, give the wings a quick pat with a paper towel. This helps them crisp up better in the oven.
- Don’t Skip the Flip: Flipping the wings halfway through ensures they cook evenly and get golden brown on both sides.
- Want More Sauce?: If you like extra saucy wings, reserve a little hoisin mixture and brush it on during the last few minutes of baking.
- Let Them Rest: After baking, let the wings sit for a couple of minutes before serving. This helps the juices redistribute and keeps them moist.
- Garnish for Extra Flavor: A sprinkle of fresh chopped green onions or a squeeze of lime can add a bright, fresh contrast to the rich glaze.
Chicken Recipes
- Slow Cooker Chicken Lo Mein
- Chicken Pinwheels
- Chicken Satay with Peanut Sauce
- Oven Baked Chicken Wings
You’ll also like Egg Roll in a Bowl, or Bacon Wrapped Water Chestnuts.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Asian Chicken Wings
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Ingredients
- 3 lb chicken wings split
- 1 cup hoisin sauce
- 3 tbsp sesame seeds
- 1 tsp fresh ginger grated
- 2 tbsp vegetable oil
- 1 green pepper cut into thin strips
- 1 red pepper cut into thin strips
- 1 tsp sesame oil
Instructions
- Preheat oven to 375°F.
- Add Hoisin sauce, vegetable oil and ginger to a large resealable bag. Mix ingredients together in the bag.
- Place chicken wings inside bag and coat wings in sauce.
- Remove chicken wings from bag and place on a large baking sheet. Sprinkle peppers on baking sheet with wings. Sprinkle wings with half of the sesame seeds and place in the oven.
- Bake for 15 minutes. Remove baking sheet from oven and turn wings over to the other side. Sprinkle wings with remaining sesame seeds and return to oven.
- Bake another 15 minutes or until wings are thoroughly cooked.
- Sprinkle wings with sesame oil and serve with pepper strips.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Thanks for all the current cooking tips and how-to ideas.
I have just begun to cook @ age 87 as my wife recently had a stroke that has curtailed her cooking meals for her and me for the past 62 years. I am looking for the EASY way forward
Sincerely
Bill Karda.
I tried this recipe and it tastes yummy. Thank you fir showing us how to make these yummy chicken wings.
Looks tasty.
I can see why your family devoured it! Looks so good! I’m sure it’s as good as it looks too. Do not like restaurant varieties of chicken wings much, but this is one on my list to try.
Your Asian Chicken Wings look amazing! Happy to see you here at Full Plate Thursday and thanks so much for sharing with us.
Miz Helen