Asian Chicken Wings

by MJ

This is my go to appetizer to make for a crowd as it’s Sweet, Salty and Spicy all in one bite. For spice, I added Korean red pepper paste ( gochujang), but you can add chili garlic sauce, Sriracha, or your favorite sauce and adjust the amount based on spiciness desired.

I usually bake my wings first then toss with sauce right out of the oven but you can also bake with half the sauce and toss the remaining after baking or use some as dipping sauce.

Asian Chicken Wings

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2-3 pounds chicken wings
  • salt and pepper
  • 1/4 cup soy sauce
  • 2 Tablespoons rice vinegar
  • 1/4 cup brown sugar or honey
  • 1 Tablespoon sesame oil
  • 2-4 Tablespoons garlic chili sauce, Sriracha, or Korean chili paste
  • 3 garlic cloves, minced or grated
  • 1 Tablespoon ginger, grated
  • Garnish: green onions and sesame seeds


Preheat oven to 425 degrees  Line a baking sheet with aluminum foil and spray with non stick spray or line with parchment paper .

Sprinkle chicken with salt and pepper on both sides. Place on the baking sheet in a single layer. Bake for 45 minutes, turning over halfway.

Meanwhile, in a saucepan, add soy sauce, rice vinegar, brown sugar, sesame oil, chili sauce, garlic and ginger and bring to a boil. Reduce heat and simmer until bubbly. Taste and add more sugar, spice or soy sauce to your taste.

Toss chicken with sauce. To get it caramelized, place chicken back on the baking sheet and broil for a few minutes.

Place on a serving platter and garnish with green onions and sesame seeds.

Did You Make This Recipe?
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