Sticky Baked Asian Chicken Wings (Fall Off the Bone)

Chicken wings: Don't forget to cut a couple of lines on each side of the wings. Cutting lines or making slits on chicken wings before marinating them allows the marinade to penetrate deeper into the meat and enhance the flavor. It's not mandatory, but it can help infuse the chicken wings with more flavor!

Sauce ingredients: Sesame oil, Shaoxing cooking wine, light soy sauce, dark soy sauce, oyster sauce, ketchup, light brown sugar, minced fresh garlic(or garlic powder), minced fresh ginger, and Chinese five-spice powder: All these sauce are for marinating the chicken wings before baking them.

Maltose syrup: Maltose syrup, or maltose, is our secret ingredient. A sweet syrup made from malted barley or other grains. It's commonly used in Chinese cuisine for various purposes due to its sweet and sticky nature. Brushing maltose syrup gives the wings a shiny and caramelized exterior. You can easily get maltose syrup in most Asian stores. If your maltose is too hard, Heat the maltose syrup in the microwave at 10-20 second intervals on low power. Stir between intervals. You can substitute honey or maple syrup if you don't have maltose syrup.

Salt and pepper to taste

Start by cleaning and trimming the chicken wings, removing the wingtips, and splitting them into drumettes and flats. Cut a couple of lines on each side of the wings. Preheat your oven temperature to 350°F. Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Brush a thin layer of cooking oil on the baking tray or use a non-stick spray.

In a large bowl, whisk together the sesame oil, Shaoxing cooking wine, light soy sauce, dark soy sauce, oyster sauce, ketchup, light brown sugar, minced garlic, minced ginger, and Chinese five-spice powder. This flavorful sauce will be the key to your Asian-inspired wings!

Place the chicken wings in a large mixing bowl. Pour about two-thirds of the Asian sauce over the wings and toss them thoroughly to ensure they are evenly coated.

Place the sauced wings on the prepared large baking sheet in a single layer, leaving a little space between each wing. Sprinkle with a pinch of salt and black pepper on the top; it's optional.

Place wings on the baking sheet in the oven and bake for 50 minutes until the wings are cooked and have turned a beautiful golden brown. You can flip the wings halfway through the baking time for even browning.

While the wings are baking, take the remaining one-third of the Asian sauce and heat it in a small saucepan over low heat. Simmer for a few minutes until it thickens slightly. Add this to the maltose syrup, which will be used as a sticky glaze. At the middle and the end of the baking time, brush or drizzle the prepared sticky sauce over the baked wings for extra flavor. Feel free to apply extra sauce in between if you want these Asian style wings more juicy.

If desired, garnish with roasted sesame seeds and chopped green onions. Transfer the baked Asian chicken wings to a serving platter. These wings are best enjoyed immediately! You can add some heat with a pinch of red pepper flakes to suit your preference. Enjoy!

To make perfect Asian chicken wings that are flavorful, tender, and delicious, consider these pro tips:

• Before marinating or seasoning the wings, pat them dry with paper towels. This removes excess moisture, helping the wings to become crispy during baking.
• Halfway through the baking time, flip the wings and rotate the baking sheet for even cooking and browning.
• To ensure the wings are fully cooked, use a meat thermometer to check the internal temperature. Chicken should reach 165°F (74°C).
• Try not to use frozen chicken wings. While it is possible to bake frozen chicken wings, they may not turn out as well as fresh wings in terms of texture and flavor.

Baked Asian chicken wings are versatile and pair well with various sides and accompaniments. Here are some classic serving suggestions to make your crispy chicken wings meal even more enjoyable:

• Fried rice: A side of homemade or takeout-style fried rice is a classic choice to accompany Asian chicken wings.
• Dipping sauce: A variety of dipping sauces, such as sweet chili sauce, soy sauce, sriracha sauce, or creamy peanut sauce, goes well with chicken wings.
• Stir-fried vegetables: Prepare a quick stir-fry with your favorite vegetables like broccoli, spinach, bell peppers, snap peas, and water chestnuts.
• Beer or cocktails: Pair your baked Asian chicken wings with cold beer, cocktails, or a cup of sake!

Storing and reheating baked Asian chicken wings properly is crucial to maintaining their flavor and texture. Here's how to do it:

Storing: Store the cooled room temperature wings in an airtight container or a resealable plastic bag. You can store your baked chicken wings in the refrigerator for 3-4 days.

Reheating: Reheat your chicken wings in the preheated oven at 350°F for about 10-15 minutes or until the wings are heated and the skin becomes crispy again. You can also use an air fryer at 350°F for 5 minutes to reheat these wings.

Baked Asian chicken wings are a delightful combination of sweet, savory flavors. These Asian wings are a true crowd-pleaser, from the sweet and savory marinade to the golden-brown exterior. They will also surely be a delicious main dish or appetizer for a game day. The best part? They're healthier than traditional deep frying your wings without sacrificing flavor. I hope you enjoy making and savoring these wings as much as I do. Until next time, happy baking!

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