Oven-Fried Asian-Style Chicken Wings

Oven-Fried Asian-Style Chicken Wings
Staff Writer

Andrea Taylor

My family loves fried chicken wings. But I don’t like to fry. Pan fry, maybe, but deep-fry — not so much. I love this recipe because the chicken wings get nice and crispy  in the oven and I don’t have to slave over hot popping oil in a frying pan. Not to mention, these are so much healthier than any fried wing out there.

Click here to see 24 Chicken Wing Recipes for Fall

6
Servings
641
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce

  • 1  Cup  fresh orange juice
  • 1/2  Tablespoon  pineapple juice
  • 1/2  Cup  sugar
  • 1/4  Cup  soy sauce
  • 1/4  Cup  mirin
  • 1/4  Cup  hoisin sauce
  • 1  Tablespoon  orange zest
  • 1  Tablespoon  minced garlic
  • 1  Tablespoon  minced fresh ginger
  • 1  Tablespoon  sesame oil
  • 3/4  Teaspoons  crushed red pepper flakes

For the chicken

  • 2 1/2  Pounds  chicken wings, separated at the joints
  • 1/4  Cup  flour
  • 1  Teaspoon  paprika
  • 1  Teaspoon  garlic powder
  • 1  Teaspoon  kosher salt or sea salt
  • 1/2  Teaspoon  ground white pepper
  • 2  Tablespoons  sesame seeds
  • 1  Tablespoon  minced parsley

Directions

For the sauce

Combine all of the ingredients in a small saucepan set over medium-high heat, except for the sesame seeds and parsley. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.

For the chicken

Preheat the oven to 425 degrees and line a baking sheet with aluminum foil. Be sure that the wings are thawed and dry them well with paper towels.
Combine the flour, paprika, garlic powder, salt, and pepper in a plastic bag. Shake to mix the ingredients and add the wings. Shake again.

Spread the seasoned wings on the baking sheet in a single layer so the wings are not touching. Bake until browned, rotating pan half-way through for 30 minutes.

Remove the wings from the oven and reduce the oven temperature to 350 degrees. Place the wings in a large bowl. Drizzle half of  the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle half of the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 15 to 20 minutes, or until cooked through and crispy.

Arrange the wings on a large serving platter and top with parsley and remaining sesame seeds. Serve immediately with the remaining sauce passed on the side for dipping.

Nutritional Facts

Total Fat
15g
21%
Sugar
20g
22%
Saturated Fat
5g
21%
Cholesterol
12mg
4%
Carbohydrate, by difference
108g
83%
Protein
23g
50%
Vitamin A, RAE
32µg
5%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
42µg
47%
Calcium, Ca
72mg
7%
Choline, total
10mg
2%
Fiber, total dietary
8g
32%
Fluoride, F
1µg
0%
Folate, total
27µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
37mg
12%
Niacin
1mg
7%
Phosphorus, P
103mg
15%
Selenium, Se
5µg
9%
Sodium, Na
2049mg
100%
Water
129g
5%
Zinc, Zn
1mg
13%

Asian Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Asian Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.