Asian-Inspired Wing Recipe
Yes, I Cook Too. And These Wings? They’re It.
Listen, I’m all about doing it all – and that includes throwing down in the kitchen. These Asian-Inspired Chicken Wings are sweet, spicy, saucy, and packed with flavor. And the best part? We’re not reaching for the salt shaker. When you know how to season, you just know. Period.
Let’s get into it.
What You’ll Need:
Wings:
2 lbs chicken wings (flats and drumettes – we love variety)
Seasoning Mix: (I don’t measure, I just vibe. But here’s a rough estimate lol.)
1 tbsp garlic powder
1 tbsp onion powder
1ish tsp smoked paprika (for that subtle, smoky flex)
1 tsp ground ginger
1 tbsp Badia complete seasoning
1 tbsp Tony Chachere’s Creole seasoning
1/2 tsp cayenne pepper (more if you like spicy like I do)
1/2 tsp white pepper
Sauce:
2 tbsp tomato paste
2 tbsp honey (sweet and sticky)
2 tbsp brown sugar
1 tbsp fish sauce (trust me on this)
2 tbsp soy sauce (for that umami hit)
2 tbsp chili crisp (for crunch and heat)
Leftover seasoning mix (because waste not, want not)
Garnish:
Chopped green onions (because aesthetics matter)
How to Make These Wings Pop Off
1. Season Like You Mean It
Pat those wings dry – crispy skin needs dry wings. Hit them with the seasoning mix: garlic powder, onion powder, smoked paprika, ginger, Badia, Tony’s, cayenne, and white pepper. Get in there and coat them well. We’re skipping the salt because that’s always my last resort. (Don’t forget to add oil, preferably veggie oil to coat the wings. Also baking powder for extra crispiness)
2. Bake ‘Em Crispy
Preheat the oven to 400°F (200°C). Place the wings on a wire rack over a lined baking sheet (crispy wings > soggy wings). Bake for 35-40 minutes, flipping halfway through, until golden and crispy.
3. Sauce It Up
While the wings bake, let’s get saucy. In a skillet over low-medium heat, combine tomato paste, honey, brown sugar, fish sauce, soy sauce, chili crisp, and the leftover seasoning mix. Stir for 3-5 minutes until everything’s melted and blended.
Taste as you go. Adjust the sweetness, heat, or saltiness until it’s chef’s kiss perfect.
4. Toss and Gloss
Wings done? Toss them in the sauce while it’s hot. Coat every piece until they’re glossy and irresistible.
5. Garnish and Serve
Top with chopped green onions for that fresh finish. Serve immediately and watch these wings disappear.
If you try this recipe, let me know how it goes! And if you eyeball the measurements like I do, we’re already besties. Catch y’all in the next one – who knows what I’ll be doing then. Probably the most, as usual. Toodles!
