Asian baked crispy chicken wings

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4
2 libras Chicken Wings

1/2 teaspoon Black Pepper

1 teaspoon Salt

1 teaspoon Chili Garlic Sauce

1 teaspoon Garlic Powder

1 Cup All Purpose Flour and 2 tablespoons of Curry Powder (curry powder optional)

Cooking Oil Spray or Melted Butter

Toasted Sesame Seeds for Sprinkling

Garlicky, Ginger, Orange Zest Sauce

1/2 Cup Rice Wine Vinegar

1/2 to 3/4 Cup Brown Suga

2 tablespoons Finely Minced Garlic

2 tablespoons Soy Sauce

1 Medium Orange Zest

1 tablespoon Chili Garlic Sauce

1-1/2 teaspoon Finely Minced Ginger

2 teaspoons Corn Starch mixed with 1 tbsp of water


  • Prepare a baking sheet by lining with aluminum foil and preheat oven to 400º degrees.
  • Place chicken in a large bowl. Add the black pepper, salt, chile garlic sauce and garlic powder and mix well.
  • Add the cup of flour and curry powder mixture, sprinkling over the chicken coating evenly in the same bowl. Coat thoroughly.
  • Place chicken wings on the baking sheet and spray the chicken wings with the cooking oil spray or brush on butter and bake for 30 minutes.
  • Turn chicken over and cook for an additional 20 minutes. In the meantime, make the sauce.
  • Add the rice vinegar, brown sugar, garlic, ginger, orange zest, soy sauce and Chili Garlic Sauce in a saucepan and bring to boil a then simmer for a minute.
  • Add the cornstarch mixture and whisk well. Set aside. Once the wings are done, place wings in a large bowl and toss with 1/2 the sauce (you can add more).
  • Leaving the remaining 1/2 for dipping if need be. Sprinkle some toasted sesame seed on top and serve hot.


Asian Baked Crispy Chicken Wings, photo 1Asian Baked Crispy Chicken Wings, photo 2Asian Baked Crispy Chicken Wings, photo 3


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