Asian-style Chicken Wings

Asian-style Chicken Wings
It’s officially the start of the NFL season and my husband has planned to watch football all day. All. Day. Now, I enjoy football just as much as he does, but nearly nine hours of the game can make me a little antsy and a little hungry for snack foods.

Asian-style Chicken Wings

That’s what prompted me to busy myself by making a game day favorite dish – chicken wings. I felt like I wanted something different from the standard issue Buffalo Hot wing, so I ended up choosing a roasted Asian-inspired version. I love this recipe for the delicious glaze and the fact that these wings are baked instead of fried.

Asian-style Chicken Wings

The dressing for these wings ends up tasting like a tangy, slightly spicy teriyaki sauce and makes every bite oh so flavorful. And by baking the chicken pieces twice, it allows some of the oil to drain off and the glaze to work its magic. This recipe would satisfy any chicken wing fan and should definitely go on your list of recipes to try!

Even my Buffalo Hot wing fan husband was hesitant when I told him that I made Asian-style wings for our first NFL Sunday, but he had only wonderful things to say after tasting them for the first time. That’s more than what can be said for the football games we’ve watched so far…. Happy Sunday!

Asian-style Chicken Wings
Adapted from Food Network
Makes: 5 lbs. of wings, Difficulty: Intermediate


  • 5 pounds chicken wings, wing tips removed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh squeezed orange juice
  • 1 cup canned pineapple juice
  • 1 cup sugar
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1 tablespoon orange zest
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 tablespoons grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons sesame seeds
  • 2 tablespoons sliced green onion

Preheat oven to 425 degrees F. Line 2 large baking sheets with 1-inch sides with foil.

In a large bowl, season the chicken wings with the salt and pepper, toss to coat well. Spread the chicken wings on one of the prepared sheets and bake until browned, about 35 minutes.

While the wings are baking, in a large skillet, combine the remaining ingredients (except for the sesame seeds and green onions) and set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, about 8 minutes. Remove from heat. The sauce will thicken as it cools.

After the wings are done baking, remove from oven and reduce temperature to 350 degrees F. Place the wings in a large, heat-proof bowl. Drizzle with about 2 cups of the sauce and 1 tablespoon of the sesame seeds, tossing to coat well. Place a wire cooling rack inside the other lined baking sheet. Arrange the wings on top of the rack and sprinkle with 1 tablespoon of sesame seeds. Return the pan to the oven and bake for an additional 20-25 minutes. About half way through, baste the wings with the left over sauce.

After the wings are cooked through and crispy, remove from oven and serve with any left over sauce and green onions.

  • Note: You can omit or increase the amount of crushed red pepper depending on your spice tolerance.


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