Oven-Fried Asian-Style Chicken Wings

Staff Writer
Oven-Fried Asian-Style Chicken Wings
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
551
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.

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.

Nutritional Facts

Total Fat
29g
45%
Sugar
23g
N/A
Saturated Fat
8g
42%
Cholesterol
210mg
70%
Protein
36g
72%
Carbs
33g
11%
Vitamin A
38µg
4%
Vitamin B12
0.5µg
7.9%
Vitamin B6
1mg
55%
Vitamin C
24mg
40%
Vitamin D
0.2µg
N/A
Vitamin E
1mg
7%
Vitamin K
19µg
23%
Calcium
70mg
7%
Fiber
1g
6%
Folate (food)
36µg
N/A
Folate equivalent (total)
36µg
9%
Iron
2mg
11%
Magnesium
61mg
15%
Monounsaturated
13g
N/A
Niacin (B3)
12mg
58%
Phosphorus
294mg
42%
Polyunsaturated
7g
N/A
Potassium
554mg
16%
Riboflavin (B2)
0.3mg
16%
Sodium
917mg
38%
Sugars, added
17g
N/A
Thiamin (B1)
0.2mg
12.2%
Trans
0.1g
N/A
Zinc
3mg
19%

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