Asian Chicken Wings

Total Time Prep: 20 min. + marinating Bake: 25 min.
Yield about 3 dozen
Test Kitchen Approved
These baked Asian chicken wings are tender, juicy and irresistible. They soak up complex flavors from an Asian-inspired marinade made with sweet chili sauce, fish sauce, garlic and Chinese five-spice powder.

Ingredients

  • 3-1/2 pounds chicken wings
  • 3 green onions, chopped
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce or additional soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon Chinese five-spice powder
  • 2 medium limes, cut into wedges
  • Optional: sweet chili sauce, sliced green onions and toasted sesame seeds

Directions

  1. Cut chicken wings into 3 sections; discard wing tip sections. Combine the onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large container. Add wings and toss to coat. Cover and refrigerate 8 hours or overnight.
  2. Preheat the oven to 425°. Drain chicken, discarding marinade. Place wings in a greased 15x10x1-in. baking pan.
  3. Bake for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings; if desired, top with green onions and sesame seeds and serve with sweet chili sauce.

Nutrition Facts

1 piece: 52 calories, 3g fat (1g saturated fat), 14mg cholesterol, 81mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.

Bird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Jo Bruns, Iliff, Colorado
Recipe Creator
Community Cook

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