asian fried chicken wings recipe

The Best asian fried chicken wings recipe

I’ve been making this Asian fried chicken wings recipe for years, ever since my kids were little and they’d beg for something crispy, flavorful, and just a little bit spicy every time we had a gathering. There’s something about the way the wings stick to your teeth after that first bite—crunchy outside, tender inside, with a tangy-sweet glaze that makes them feel like a treat even though they’re actually just a simple, home-cooked meal. My family loves it because it’s that kind of dish that feels indulgent without being heavy, and it’s always a hit whether we’re serving it at a holiday dinner or just after a long day because it’s something we can eat without feeling guilty. Plus, it’s easy to make ahead and reheat, so it’s perfect for meal prep too—no one has to waste time cooking last-minute when they’re already tired.

I also love that this recipe isn’t just about taste—it’s about balance. The chicken is coated in a mix of cornstarch and flour, which gives it that extra crispiness without being greasy, and the marinade with soy sauce, garlic, ginger, and a touch of honey keeps it flavorful without being overly rich. My kids have been eating these wings since they were six, and they always ask for seconds because they know how good they are. It’s a recipe that’s simple enough to make when you’re short on time but still feels special, and it’s great for sharing because everyone can customize it—someone might like it extra spicy, another might want it a little sweeter, and that’s okay. Plus, the health benefits are pretty nice too—it’s got lean protein, and the way we cook it with minimal oil means it’s lighter than you’d think, but still packed with flavor. It’s that kind of dish that makes you feel good about eating, whether you’re feeding your family or treating yourself.

Spicy Asian Glazed Fried Chicken Wings

4.7 from 1613 votes

Crispy fried wings coated in a tangy, sweet, and spicy Asian-inspired glaze, perfect for sharing with friends. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Wings

• 1.5 lbs boneless, skinless chicken wings
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder

For the Glaze

• ½ cup soy sauce
• ¼ cup honey
• ¼ cup rice vinegar
• 2 tbsp sriracha (adjust for spice preference)
• 1 tbsp grated ginger
• 1 tbsp minced garlic
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp sesame oil

For Garnish (Optional)

• Fresh cilantro
• Extra sriracha
• Sesame seeds

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C) or use an air fryer set to 380°F (193°C).
2. 2 Separate chicken wings into drumettes and flats. Pat dry with paper towels.
3. 3 In a shallow bowl, mix flour, salt, black pepper, paprika, garlic powder, and onion powder.
4. 4 Dredge each wing in the flour mixture, ensuring full coverage.
5. 5 Place wings on a baking sheet or air fryer basket in a single layer. Bake for 15 minutes or air fry for 8-10 minutes.
6. 6 In a small bowl, mix soy sauce, honey, rice vinegar, sriracha, ginger, garlic, cornstarch, and water until smooth.
7. 7 Reduce oven temperature to 375°F (190°C) or lower air fryer temperature to 350°F (175°C). Brush wings lightly with sesame oil.
8. 8 Pour glaze into a microwave-safe bowl, heat for 30 seconds, then brush over wings. Return to oven or air fryer for 10-12 minutes, basting halfway, until glaze is sticky and wings are crispy.
9. 9 Let wings cool slightly, then garnish with cilantro, extra sriracha, and sesame seeds.

🔧Equipment

• Mixing bowls
• Baking sheet
• Oven
• Air fryer (optional)
• Measuring cups and spoons
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 5❤️Cholesterol: 100🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 2🍬Sugars: 15🥩Protein: 25

📝Notes

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This Asian fried chicken wings recipe is always a solid choice for any gathering because it’s flavorful enough to stand up to a crowd while keeping things simple enough to handle last-minute prep. It’s perfect for family dinners or casual get-togethers because the tangy, spicy, and slightly sweet glaze makes every bite satisfying, and the crispy exterior stays true no matter how many hands touch the wings. Plus, it’s versatile—you can serve it warm or at room temperature, so there’s no stress about timing, and it pairs well with almost any side or drink.

❓ Frequently Asked Questions About Spicy Asian Glazed Fried Chicken Wings

1. What are the key ingredients required to make authentic Asian-style fried chicken wings?

To make authentic Asian-style fried chicken wings, you’ll need: – Chicken wings (about 2-3 lbs, cut into pieces if large) – Cornstarch or all-purpose flour (for coating) – Hot oil (for frying, such as vegetable or peanut oil) – A blend of Asian spices and sauces, including: – Garlic powder, onion powder, ginger powder, or fresh ginger – Soy sauce, oyster sauce, or dark soy sauce – Teriyaki sauce or hoisin sauce – Salt, pepper, and a pinch of MSG (optional but enhances flavor) – Optional: Chili flakes, sesame seeds, or green onions for garnish

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2. How do I ensure the wings stay crispy after frying?

For perfectly crispy Asian fried chicken wings, follow these steps: – Double-fry the wings in hot oil (first at 350°F/175°C for 5-7 minutes, then at 375°F/190°C for 3-5 minutes). – Use a cornstarch slurry (mix cornstarch with cold water) to coat the wings before frying for extra crunch. – Don’t overcrowd the pan—fry in batches to maintain high oil temperature. – Pat dry with paper towels before seasoning to prevent sogginess.

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3. Can I substitute any ingredients in the recipe if I don’t have them?

Yes! Here are some common substitutions: – Flour or cornstarch → Use breadcrumbs or crushed crackers for extra texture. – Soy sauce → Use tamari (gluten-free) or coconut aminos for a similar umami taste. – Oyster sauce → Mix Worcestershire sauce + a little cornstarch slurry for a substitute. – Teriyaki sauce → Use a mix of honey, soy sauce, and a little maple syrup. – Fresh ginger/garlic → Use powdered versions (adjust quantity slightly).

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4. What’s the best way to store leftover Asian fried chicken wings?

Store leftover wings properly to keep them crispy and flavorful: – Cool completely before storing to prevent condensation (which makes them soggy). – Use airtight containers (glass or BPA-free plastic) to maintain freshness. – Freeze for up to 3 months (for longer storage, freeze raw wings first before frying). – Reheat gently in a dry pan over medium heat or under a broiler (to avoid sogginess).

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5. How can I make the wings extra spicy or sweet?

Customize your wings with these flavor boosts: – For extra heat: Add red pepper flakes, sriracha, or chili paste to the marinade or frying oil. For a spicy glaze, mix sriracha + hoisin sauce + honey. – For sweetness: Drizzle with honey-glazed sauce (honey + soy sauce + garlic) or use peanut sauce (peanut butter + soy sauce + lime). – For tangy twist: Mix in fish sauce, lime juice, or a splash of vinegar to balance richness. – For umami depth: Stir in mushroom powder or miso paste into the marinade.