Food, Savory
Comments 157

Spicy Asian Chicken Wings

I made a batch of these wings for my parents before my trip to Portland. They watch Bailey, I make some wings for them in return. Everybody is happy!

Spicy Asian Chicken Wings


  • 2 lbs. chicken wings (you can use this marinade for any cut of chicken you’d like)
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon sesame seeds
  • 1 tablespoon red pepper flakes
  • 3-4 tablespoons soy sauce (depending on the salt-content of the brand you’re using)
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

**I realize that the addition of both soy sauce and salt as well as honey and sugar may seem redundant, but the flavor profiles of each are different, thus creating a greater overall flavor profile for the marinade. πŸ™‚


Combine marinade ingredients in a small bowl. Taste to make sure there is a balance of savory and sweet since different soy sauces have varying sodium contents. Adjust the amount of soy/honey as necessary.

Transfer the chicken wings to a plastic ziploc bag. (I’ve found this is the best way to marinate chicken since you can seal out the air and easily flip the chicken around every few hours.)Β  Add the marinade and seal the bag, making sure to press out any excess air. Massage the chicken through the bag to make sure the marinade evenly coats the chicken. Marinate at least 12 hours, turning the bag at least once or twice during this time.

Turn the oven to broil. Position the oven rack at the second highest level. Remove the chicken from the marinade and place on a baking sheet. Place the chicken in the oven and check it every 5-8 minutes, turning and rearranging the chicken as needed. I find that the middle pieces always cook the fastest, so I rotate them around. Cook the chicken until even golden brown and slightly charred, between 20-25 minutes. If you chicken is browning too quickly, lower your oven rack to allow the chicken to cook thoroughly.

Remove chicken from oven and let rest 10 minutes before serving. Enjoy!

You can garnish your wings with thinly sliced scallions if you'd like.

You can garnish your wings with thinly sliced scallions if you’d like.

These are my favorite.

Or an extra sprinkle of sesame seeds if you’re in the mood.

Sometimes I use whole chicken wings. Those are my mom's favorite. I think they are becoming mine, too.

Sometimes I use whole chicken wings. Those are my mom’s favorite. I think they are becoming mine, too.

Bailey is monitoring the wings for me. Such a good little helper!

Bailey is monitoring the wings for me. Such a good little helper!



  1. I can see making this with chicken breasts as that is my favorite part of a chicken – your recipes always look so appetizing – great photography πŸ™‚

  2. Patty, these look amazing!! This is definitely a recipe that I know my family would love. I can’t wait to try it! I LOVE the photos…especially Bailey… lol… so darn cute!! ❀

  3. The chicken wings look amazing, so my style of flavours that I’m ALWAYS up for. Did Bailey try and have some? Or do you think he can just smell the spiciness and not dare touch them?

    • He was not allowed any wings since they have garlic and onion in the marinade. Poor Bailey–what a hard life! πŸ˜‰

  4. Hello Patty! your chicken looks so tempting, I bet It taste yummy too πŸ™‚ I love spicy chicken too πŸ˜‰

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  7. These look so delicious Patty! Looks like something that I’ve ordered at a Asian restaurant! I’m gonna try and make these but find a substitute for the soy sauce (yay allergies lol)

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