Asian Baked Chicken Wings with Raspberry Hoisin Glaze

Asian Baked Chicken Wings that are tender on the inside and crispy on the outside then tossed in a sticky sweet Raspberry Hoisin Glaze. A must for game day and can easily be made in the air fryer too!

Looking for more ways to make chicken wings? Try my Garlic Parmesan Chicken Wings or these Honey BBQ Chicken Wings!

Change up Game Day with Asian Chicken Wings

What do you think is the ultimate appetizer during football season?

Yup! Chicken Wings. No doubt! Boneless or bone-in it doesn’t matter. They are hands down the ultimate football snack and most searched on “the big day.”

There are two things I love about these Asian Chicken Wings. First off, they are baked, which makes them much healthier than the typical fried chicken wings. They still have the crispy exterior that everybody loves, I’ve got a trick for that. Second, the sauce on these wings is just absolutely to DIE for! Hoisin sauce is basically the BBQ sauce of the asian world, mix it with fresh ginger and some sweet raspberry jam and you got yourself some finger licking Baked Asian Chicken Wings!

What You’ll Need for these Wings

These recipe doesn’t call for much. With less than 10 ingredients these wings still pack a punch of flavor. All I have to say is don’t skimp on the chinese five spice, this blend has so many flavors you’ll be blown away! Here are the ingredients you’ll need.

• Chicken Wings – Use drumettes and wingettes for this recipe
• Avocado OIl – Adding a little fat and oil helps crisp up those chicken wings, avocado oil is flavorless which is whyI use it. Canola or Vegetale oil would do here as well.
• Chinese Five Spice – A combo of szechuan pepper, cinnamon, star anise, fennel and clove. Trust me, it makes these wings pop with flavor!
• Hoisin Sauce – You’re going to fall in love with this sauce. It’s the sweet BBQ sauce of asian cuisine.
• Raspberry Jam – For a fun sweet fruity note, I use the jam with the preserves.
• Ginger – Fresh ginger is best. However, if you don’t have fresh available to you dry will do. Just reduce the amount by half.

Shop This Recipe

How to Bake Chicken Wings

The most important part of this recipe is the wings and their texture. To me, a good chicken wing NEEDS to have a crispy exterior and tender juicy interior. And y’all I nailed this one. Just call me the queen of chicken wings. Here’s how to make them.

Season Chicken Wings: To get started, preheat oven to 400ºF. Rinse wings and drumettes and pat dry. Transfer chicken to a large bowl and toss with avocado oil and chinese 5-spice blend until well coated.

Arrange Wings: Line a baking sheet with tin foil and place baking rack on top of that. Position wings on baking rack in a single layer. Space wings far enough apart so they are not touching.

Bake: Place wings in the oven and bake for 20 minutes, turn the chicken wings over to the other side and bake an additional 20 minutes. Remove wings from oven and turn on broiler.

Crisp Them Up: Turn broiler on and place cook wings under broiler for 4-5 minutes. 

How to Make Raspberry Hoisin Glaze

Hands down the best part of these wings is the glaze that they are coated with. It’s sticky, salty, sweet and straight up addicting. Oh and did I mention only 3 ingredients because I’m a genius. Here’s how to make it:

1. In a small saucepot over medium-low heat, whisk together hoisin sauce, raspberry jam with preserves, and fresh grated ginger until warm.
2. Drizzle wings with sauce, tossing until well coated.
3. Serve immediately. Garnish with 1/4 cup of sliced green onions and sesame seeds.

Can I Use Frozen Chicken Wings?

I HIGHLY recommend buying raw chicken wings, you can actually buy them cut into drumettes and wingettes already. But if you must buy frozen I recommend thawing them out. You will taste a significant difference. When you cook things frozen they tend to dry out faster and the protein seizes up thereby making them “tougher” to eat. 

How Do I Know When Chicken Wings Are Cooked?

According to the FDA, for an accurate reading, you need to insert a meat thermometer into the thickest area of the chicken wing being careful to avoid the bone. If the wings 165°F they are done. If they are below the minimum safe internal temperature then return them to the oven to cook longer.

Tips & Tricks for the Best Baked Chicken Wings

I’ve made countless amounts of chicken wings and over the years here’s what I’ve learned.

• Crispy Skin: Instead of adding baking powder or baking soda to the wings like some recipes. I just place my wings under the broiler for a couple minutes and it does the trick perfectly.
• Pat Chicken Dry: Making sure that the chicken wings are dry helps ensure that the spice blend adheres to the wings. And trust me, you want the seasoning to stick on to those wings.
• Fresh is Best: Per normal, fresh not frozen wings are best highly recommended as well as fresh ginger.

More Wing Recipes you Need to Try:

• Honey BBQ Air Fryer Chicken Wings
• Classic Baked Buffalo Chicken Wings
• Honey Sriracha Baked Chicken Wings
• Baked Garlic Parmesan Chickne Wings
• Sweet & Spicy BBQ Chicken Wings

Print

DON’T MISS A RECIPE ->

FACEBOOK | TWITTER | PINTEREST | BLOGLOVIN | INSTAGRAM