Roasted Asian Chicken Wings

Total Time:
1 hr 30 min
10 min
1 hr 20 min

4 to 8 servings


Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.

In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.

While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.

Remove the wings from the oven and reduce the oven temperature to 350 degrees F.

Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.

Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.

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Pairs Well With

Peachy, honeyed white wine

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    62 Reviews
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    These were awesome! My sauce also took about 20 minutes to reduce, but probably because I used a pot rather than a skillet. Didn't have all the ingredients for the sauce, but made my own Emeril Essence, used all pineapple juice, powdered ginger and left out the green onions and it was still superb! Highly recommend!
    I marinated overnight, doubled as I had 8# of wings and there weren't any left! So good
    want is the fat on that
    These always turn out super well! Rarely have any left over and is often one of my go-to wing recipes.
    I made these yesterday to take to a football game and they were a big hit. I did 1 1/2 times the recipe and the glaze took a long time to reduce. Next time I would do the glaze the day before. I tried to reheat on the grill, brushing the wings with some more glaze and they stuck. Next time I would toss with some extra glaze and reheat on the grill in non-stick foil packets.
    These were sooo good!! I, too, didn't have Emeril's Asian essence so used Chinese five-spice. I used the pineapple juice from a can of crushed pineapple and decided to use some of the fruit in the sauce; it got nice and carmelized when the sauce reduced and added an extra great flavor!!! Will be making them again this week.
    one of the best Asian wing recipes I've ever tried. Really easy to do. I grilled the wings instead of baking and substituted sake for the mirin and it was still wonderful! Must try!
    I've made this dish twice and it is wonderful albeit time consuming, but worth it. The first time I didn't add Emeril's Asian Essence and the second time I substituted Chinese 5 Spice for the Essence. It added a depth of flavor to the wings. I did not use fresh squeezed orange juice but added a little extra orange zest and I doubt it lost anything by not using fresh. Also the second time I decided to use pre-minced ginger and garlic to save time (that part was the most time-consuming for me. I know the store-bought doesn't stand up to fresh ginger and garlic but the sauce was so good none-the-less. This recipe is a winner!! 
    The wings looked and tasted great; the meat fell of the bone. As mentioned by others reducing the sauce took me about 20-25 min. The time for cooking the chicken was spot on. Cutting up the wings was a bit of a chore but got quicker as i went. I couldn't find Mirin and don't have Emiril's chinese spice blend so these were excluded. I added a very tiny amount, about a dash of chinese five spice in place of Emirils spice. I would take into condsideration the sodium content of the soy sauce you use and adjust salting the chicken as needed.
    Very tasty! However the "prep time" of 10 minutes is too low. Separating 5# of Chicken Wings and Fresh Squeezing 2 cups of Orange Juice is takes a lot more time! My sauce would not reduce, so I took 1/8 cup of soy sauce and added about 1/2 Tablespoon of cornstarch to slightly thicken it. I agree with the reviewer who noted that she added a lot more orange zest. I will definitely do that next time!
    I cut the sauce in half and for my family of four it was enough. The sauce takes a lot longer to thicken than the 7 to 8 minutes indicated. There was only one problem.... I didn't make enough. We all wanted more.
    Great wing recipe. Wings came out glazed really well. Will definitely make again. 
    Only question for me was on the sauce-- recipe said to reserve sauce on the side to use as a dipping sauce. I don't know if I reduced the sauce too much (I wanted it to really stick to the wings, but when I went to get the reserved "sauce", it was like a brick of caramel in the container. I microwaved it to melt the sugar again, but then decided that it wasn't needed anyway. 
    I found a recipe on line for the Asian Essence, which was simply Chinese 5 spice, salt, pepper and sugar, so that was easy to assemble. I have extra Essence, which can be used as a seasoning on its own, if I'm not doing more wings soon.
    What a surprise, another 5 star rating. What can I say, this dish rocks! I made for super bowl this year and Everyone loved them. My sister said she would be excited to order them in a restaurant. Although like others here I switched it up a bit in the dish. 
    1- I used a lot less orange zest. I find too much can really over power a dish. 
    2-I didn't have Emeril's Asian seasoning . . soooo . . I didn't use it. sorry. 
    3. I used fresh squeezed pineapple juice. that's right. you heard me. 
    4. I cut the heat back to make it family friendly. 
    5. I used mirin seasoning cuz I'm poor like that. 
    My favorite part about this recipe was baking the wings before hand. Makes the skin super crispy without all that deep frying.
    Perfect Wings! Tried it for the Super Bowl last night and they were a huge hit. Can't wait to make them again.
    GREAT GLAZE! I made these for super bowl last night. The guys could not get enough. Definitely will make again.
    I made these for the first time a couple of days ago and am already craving them again! A bit labor intensive for a busy weeknight but perfect for a Saturday night. Can't wait.
    Amazing wings! I have made these twice and everyone devours them. I cook the sauce for about a half hour and even add a bit of cornstarch to thicken it up, wisking quickly to get it to the right consistency. The taste is amazing. I even broil the wings the last 4 min to brown them up even more. yummy!!
    Great recipe. Great flavor. Was a hit of the party.
    I made it for dinner and it was delicious. Husband and aunt loved it! I will definitely make it again.
    These were incredible....although I would have to say that they took much longer to prepare than stated. I split this recipe with a 3 lb. Bag of wings and even that amount of sauce took much longer the 7 or 8 minutes mentioned to reduce the sugar/juice mixture. The bake time also took longer, but I like my wings cooked more rendered down. Will make again, for sure. I would also mention that i added about a teaspoon of Srirachi chili sauce for some extra heat....perfect.
    It was so yummy!! Everyone loved it. The sauce took longer than expected but it still came out perfect. I will be cooking this again as it was demanded that I cook it again soon!
    We have made these many times and love to make a meal out of 10lbs of chicken wings. The recipe is awesome
    I made these game night for a group of friends and I have to say it was really good. You can't find the Asian Essence in the stores but if you go on to they give you the recipe to make your own blend. Also it does take longer that 7 minutes for the sauce to reduce it takes at least 20 minutes so while the chicken is in the oven start your sauce....
    Ive made these for several parties and they are always a big hit. Used the AB method of steaming and chilling the wings before baking, then followed the recipe exactly, turned out so good. Cooking down the liquid takes much longer than 7 or 8 minutes to get to syrup consistency, it took over 20 minutes of stirring (but that's what hapless people that stop by the kitchen saying "can I help?" are for mwhahahaha)
    These are soo yummy! As another reviewer suggested, for the Asian Essence I mixed 1 T of essence with 1 t of Chinese 5 spice powder. The sauce took about 1/2 hour to thicken, but no matter since the wings were cooking anyway. This is a very easy recipe, and as my husband said, so much better than anything you're going to get out of the freezer aisle at the grocery store. We'll definitely be making these again.
    Followed the directions exactly as given. Easy to make. Does take a lot longer to thicken sauce than 8 minutes, but well worth the wait.
    I'm new to the cooking game but I tried your recipe and all of a sudden everyone wants to me to make these wings like magic this sauce is a instant hit.......thanks chef.....
    I love chicken wings and after reading all the reviews, I decided that it was worth trying because the recipe seems to be very flexible! I only had one packet of wings so I halved the recipe and used only orange juice (I did not have pineapple juice) It was DEVINE. I made the sauce in my conduction wok and it took about 8 minutes. I could not stop tasting the sauce while the wings were in the oven. Thanks Emeril Lagasse - next time I will make the full recipe!
    I halved the recipe for 4 people as an appetizer. Did not use Mirin or Sesame oil, used white wine and vegetable oil instead, as those items, Mirin and Sesame Oil, would have been used in this recipe and then rotted in my pantry/fridge. I do recommend using a skillet for the sauce as the wider surface area will encourage a shorter reducing time. Awesome results! Definitely a keeper for the Super Bowl Party across the street! I am most impressed by by the layors of flavor. Thanks, Emeril! This one is a BAM!
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