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.

View All

Pairs Well With

Peachy, honeyed white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
4.9 65
These were AMAZING!! Made these for Super Bowl Sunday & did not have any leftovers. I cannot stop thinking about these wings! I agree with everyone about the amount of time to reduce the syrup is way more time than 7-8 mins indicated in the recipe. It's more like 30-40 mins. I also marinated them overnight which I think gave them a great flavor as well. These are not your usual buffalo style wing, but if your looking for something different you have to try these. You will NOT be disappointed!  item not reviewed by moderator and published
AMAZING! Keeping this recipe! item not reviewed by moderator and published
I have made this recipe twice, it is WONDERFUL such depth and layers of flavor. My husband who is a chili head said he would take these wings over buffalo hot wings any day. You would have to know how much he LOVES hot I mean VERY hot foods to appreciate this. These wings aren't what I would call spicy hot, however after eating them there is a warm glow left in your mouth. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I marinated overnight, doubled as I had 8# of wings and there weren't any left! So good item not reviewed by moderator and published
want is the fat on that item not reviewed by moderator and published
These always turn out super well! Rarely have any left over and is often one of my go-to wing recipes. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published

This recipe is featured in:

Great Grilled Chicken