Asian chicken wings are a mix of sweet honey with orange ginger soy glaze that makes them irresistible! Serve hot or at room temperature so great make ahead appetizer, snack or meal.
- 2 Pounds Chicken Wings Separated into 30-35 drumettes and wings
- 1/4 Cup Soy Sauce
- 3 Tablespoons Honey
- 1/4 Cup Hoisin sauce find in the Asain section of your grocery
- 1 Large Orange zested and juiced
- 4 Cloves Garlic Minced
- 2 1/2 Tablespoons Fresh ginger minced or 1/2 teaspoon ground ginger
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon Cayenne pepper or more to taste, I like to use 3/4 teaspoon
- Kosher salt and pepper I used 1/2 teaspoon kosher salt and 1/4 teaspoon pepper
- 1/3 teaspoon Five-spice powder, optional
- 1 Tablespoon Sesame seeds, optional
- 2 Tablespoons Fresh cilantro, optional chopped
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Preheat oven to 400 degrees. Line baking sheet with parchment paper or you will have a very difficult pan to clean.
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Combine all ingredients except the wings in a large gallon size resealable plastic freezer bag, mix. Add wings. Squeeze air out of bag and seal, then squish the bag to coat all of the wings. Ideally refrigerate for several hours or overnight, but that's not necessary if you don't have the time.
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Place marinated Asian chicken wings in a single layer on parchment paper line baking tray, leaving a little space in between the wings. Bake for 15 minutes, then turn and brush with remaining marinade.
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Increase the oven to 450 degrees and return pan to oven for 10-15 minutes more or until you see a little charring on the wings, this helps crisp them up a bit. You can also put under the broiler for a few minutes which is faster but can turn into burned wings too.
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Serve hot or at room temperature.
Sprinkle with sesame seeds and chopped cilantro for color and little added taste.