Crispy Oven-Baked Asian Chicken Wings
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
321 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Asian
Crispy Oven-Baked Asian Chicken Wings
Description
This recipe begins by marinating chicken wings in fish sauce, rice vinegar, black pepper, garlic, Chinese five-spice powder, ground coriander, and optional lemongrass powder. The wings absorb the savory, tangy, and subtly spicy marinade while chilling uncovered for at least 30 minutes. The coating of cornstarch, potato starch, and baking powder forms a dry crust that crisps distinctly when baked.
Baked at 425°F on a wire rack atop a parchment-lined tray, wings reach safe internal temperature with a crunchy exterior and moist interior. Afterward, fresh garlic, salt, pepper, Thai chili, cilantro, and green onion are mixed with the wings, imparting fresh herbal and spicy notes.
These wings work well as an appetizer or snack with complementary flavors from the marinade and seasonings. The method avoids frying but achieves a crisp texture through the starch and baking powder coating.
Large wings may require additional baking time to ensure thorough cooking. Monitoring doneness by internal temperature helps guarantee safety while maintaining texture.
Ingredients
- 2 lbs chicken wings rinsed and patted dry
Marinade:
- 2 tablespoon fish sauce
- 2 teaspoon rice vinegar
- ½ teaspoon black pepper
- 1 tablespoon garlic minced
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon ground coriander
- ½ teaspoon lemongrass powder optional
Coating:
- 2 tablespoon cornstarch
- 2 tablespoon potato starch or more as needed
- 1 tablespoon baking powder
Seasoning:
- 1 tablespoon garlic finely minced
- ¼ teaspoon salt or to taste, fine sea salt
- ½ teaspoon black pepper
- 1 Thai chili red
- 2 tablespoon cilantro chopped
- 1 talk green onion chopped
Instructions
Make the marinade:
- In a large bowl, combine the chicken wings with fish sauce, rice vinegar, black pepper, minced garlic, 5-spice powder, ground coriander, lemongrass powder.
- Give everything a good mix and place into the fridge to marinate (uncovered) for at least 30 minutes.
Coat the wings:
- In a heavy-duty plastic bag, add in cornstarch, potato starch and baking powder. Give the mixture a little shake.
- Add in the marinated chicken wings.
- Close and seal the bag -- shake to coat the wings thoroughly.
- Use a pair of tongs to remove any excess dredge and place the chicken wings onto a lightly greased wire rack on top of baking tray lined with parchment paper.
- Bake the chicken wings at 425°F/218°C for 25-30 minutes, or until the internal temperature reaches 165°F/74°C.
- Remove from oven.
Combine the seasoning:
- In a large bowl, add in minced garlic, salt, pepper, chili, cilantro and green onion.
- Add the crispy chicken wings to the seasoning and lightly toss while still warm.
- Transfer to a plate and serve immediately.
Notes
- Adjust baking time based on the size of the chicken wings to ensure they are cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 1281mg | 53% |
| Potassium | 315mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 223mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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