My husband’s favorite food might be chicken wings. He considers it an entree, and when offered he will never turn them down. We loved fried chicken wings but sometimes you just don’t want to a) get out the oil b) stand there and babysit the chicken c) deal with all the extra calories. That’s why these baked wings have become my go-to.

These wings are baked and tossed with a delicious Asian-style sauce. The sauce offers just enough sweet to cut the heat from the peppers and has the perfect amount of salt from the soy sauce. If you’re looking to switch things up from the usual hot wings or bbq wings, this recipe is a winner!

Crispy Baked Wings 

The key to getting them crisp just as if you fried them is to make sure you don’t use too much oil, and that you give them plenty of room on the baking sheet. If in doubt, use two pans! I also cook them in a very hot oven; 425 degrees.

Prep

The prep is the most tedious step. Do your best to get the peppers minced well. You wouldn’t want to bite into a big hunk of Serrano pepper! After the sauce thickens on the stove, the final bake in the oven makes sure it sticks well to the wings.

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Baked Honey Asian Hot Wings

Prep 20 mins

Cook 30 mins

Total 50 mins

Author Marissa Allen

Yield 24 wings

Ingredients

• 24 chicken wing pieces
• 1/3 C Olive Oil
• 1 tsp salt +1 tsp pepper
• For the Sauce
• 3-4 peppers, minced (I used 1 jalapeño, 1 Serrano, 1 red Fresno chili)
• 3/4 C Plum Jelly
• 1/4 C Soy Sauce
• 1/4 C Rice Vinegar
• 1/4 C hot honey*
• 2 tbsp ginger, minced
• 2 tbsp red onion, minced
• 1 tbsp garlic (2 cloves), minced
• 1 tsp of brown sugar
• 1 tsp pepper flakes

Instructions

1. Preheat oven to 425.
2. Line 1 or 2 baking sheets with foil. Lightly spray with nonstick spray.
3. Add the wings to a large bowl. Drizzle with the olive oil. Season with salt and pepper.
4. Place the wings on the prepared baking sheets. Make sure there is ample space between them.
5. Bake for 10 minutes. Flip. Bake for 10 more minutes.
6. To make the sauce: Add all the ingredients to a sauce pan. Let simmer on medium for 10 minutes. The mixture should thicken.
7. Remove chicken from oven. Toss with the sauce. Place back in the oven. Bake for 8 more minutes.
8. The wings should be sticky, still a little crispy, and DELICIOUS!

Notes

*If you don’t have hot honey, use 1/4 C honey and 1 tbsp hot sauceRecipe adapted from Ree Drummond, Pioneer Woman

TIPS

The plum jam is located near the regular jellies; it’s not an Asian specific ingredient. If you can’t find plum jam, you can try hoisin sauce.

If you aren’t cooking 24 wings, save some of the sauce for stir fry another day!

If you’re looking for another baked appetizer, try my Crispy Baked Potato Skins!