These chicken wings are crispy, sticky, savoury and sweet. They are baked till they have a golden crust and then tossed in a spicy sugary Asian sticky glaze. These delicious fatty wings are served with a tangy garlic and yogurt dip.

Sticky Asian Chicken Wings with Garlic Dip

Irresistible and finger-licking good, wings are the perfect party food or a side to any meal. Wings are one of those foods that you just cannot stop eating. And trust me when you try my version of sticky Asian chicken wings sprinkled with sesame seeds and crushed red pepper, you'll keep coming back for more.

Make a wholesome Chinese meal by pairing these wings with my sweet and spicy General Tso's Shrimp or the popular Indo-Chinese favourite Chicken Manchurian.

Tips To Get Crispy Sticky Asian Chicken Wings

Pat the chicken wings dry before marinating them to remove any excess moisture.
Use chicken wings with skin.
Use aluminium-free baking powder NOT baking soda. Some people are senstitive to the taste of aluminium sulphate and may find the wings bitter. Baking powder helps in crisping up the skin.
Bake the chicken wings at 180 C till they are entirely cooked then place them on the top-most rack at 220 C for a couple more minutes for a crustier skin.

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📖 Recipe

Sticky chicken wings garnished with sesame seeds with lemon wedges

Sticky Asian Chicken Wings with Garlic Dip

4.84 from 6 votes

Print Pin Rate

Prep Time: 5

Cook Time: 55

Resting Time: 1

Total Time: 1

Servings: 4

Author: Qashang

Ingredients

500 g chicken wings with skin
½ teaspoon salt
½ teaspoon crushed black pepper
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon chicken powder
1 tablespoon neutral oil
1 tablespoon baking powder aluminium-free

FOR THE STICKY GLAZE

1 tablespoon soy sauce all-purpose or light
1 tablespoon lemon juice
1 tablespoon hoisin sauce
2 tablespoon tomato ketchup
2-3 tablespoon sriracha sauce
2 teaspoon brown sugar
3 tablespoon chicken broth
1 teaspoon toasted sesame oil

FOR THE GARNISH

½ teaspoon black sesame seeds
½ teaspoon white sesame seeds
½ teaspoon chili flakes
a few fresh coriander leaves

FOR THE GARLIC YOGURT DIP

½ cup yogurt
2 tablespoon mayonnaise
1 clove garlic crushed
¼ teaspoon garlic powder
1 tablespoon lemon juice

Instructions

Rub oil, salt, black pepper, paprika, onion, garlic and chicken powder all over the wings. Leave them in the fridge for 1-2 hours or overnight.
Coat with baking powder which will help with browning and crisping up of skin. Then place on an oven rack instead of the tray to have the air circulate well.
Put in the pre-heated oven, middle rack for 30-40 mins at 180 C. Halfway through flip the wings to get an even colour.
Then shift to top rack, increase the temperature to 220 C and bake for 10 mins (5 mins each side)
Add all the sauce ingredients to a pan and simmer till it’s thick. When the wings are done add them to the sauce, stir well on low flame for 2 mins so the wings are caramelized.
Prepare the dip by mixing the ingredients of the garlic yogurt sauce.
Then also put together the garnish.
Take out wings on a serving platter, sprinkle the garnish and serve alongside the dipping sauce. Enjoy!

Notes

If you are sensitive to the bitter taste of baking powder, use the aluminium free version. If you can’t find it, replace with cornflour.

Nutrition

Serving: 1servingCalories: 298kcalCarbohydrates: 11gProtein: 15gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 59mgSodium: 1439mgPotassium: 248mgFiber: 1gSugar: 7gVitamin A: 506IUVitamin C: 9mgCalcium: 240mgIron: 2mg

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Comments

4.84 from 6 votes (4 ratings without comment)