Baked Asian Chicken Wings

6
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"Shoulda named this recipe "dude, are you gonna bring those wings to the potluck again?" as this seems to be the #1 favorite of my potluck pals. They taste great and they're baked so they are very lean. The honey and the 5 spice really take it through the roof. Makin' a batch right now just for the wife N' me, not going to lie, it's a bit of work...but well worth it."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (351.6 g)
  • Calories 392.6
  • Total Fat - 7.7 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 545.8 mg
  • Sodium - 2824.9 mg
  • Total Carbohydrate - 35.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 31.9 g
  • Protein - 43.8 g
  • Calcium - 61.8 mg
  • Iron - 6.2 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.1 mg

Step 1

Mix the marinade ingredients with 1/3 cup honey in a ziplock bag. Cut the chicken wings in half to get a drumette and a flat, discard the tip. Add the chicken wings. Massage a few times to mix well. Squeeze air out as you can and seal the bag. Let sit in the fridge overnight. Flip the bag occasionally, for even marinating.

Step 2

Preheat oven to 450 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a baking rack on top.

Step 3

Place wings on the baking rack and brush a generous amount of honey on the top side of the chicken wings. Bake for 10 minutes.

Step 4

Flip the wings and brush honey on top. Bake for an additional 10 minutes. Take out the baking tray and brush both sides with honey again. Cook for another 5 to 8 minutes flipping, until the wings are cooked and the surface turns dark brown and crispy.

Step 5

Sprinkle with sesame seeds and and green onion let cool for 5 minutes.

Tips & Variations


No special items needed.

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