Roasted Asian Chicken Wings

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

Yield:
4 to 8 servings
Level:
Intermediate

Ingredients
Directions

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
Riesling

Peachy, honeyed white wine

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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
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
YUM! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Perfect Wings! Tried it for the Super Bowl last night and they were a huge hit. Can't wait to make them again. item not reviewed by moderator and published
GREAT GLAZE! I made these for super bowl last night. The guys could not get enough. Definitely will make again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
Great recipe. Great flavor. Was a hit of the party. item not reviewed by moderator and published
I made it for dinner and it was delicious. Husband and aunt loved it! I will definitely make it again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
We have made these many times and love to make a meal out of 10lbs of chicken wings. The recipe is awesome item not reviewed by moderator and published
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 Emeril.com 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.... item not reviewed by moderator and published
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) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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..... item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
these wings are so good i mean i cant even believe i made such a yummy dish! the are soooo beautiful too! big hit the first night and sooo good as a rerun the next day! you gotta make em! only thing to mention is that it takes way longer than the recipe says to reduce the sauce to the right consistancy, it took about 1hr and 20 mins. item not reviewed by moderator and published
Via google, I found this FWIW for those asking. The original poster says this came from the FN (maybe an email?) Emeril's Asian Spice Blend 1 tablespoon 5-spice powder 1 tablespoon salt 1 tablespoon sugar 1 1/2 teaspoons ground black pepper 3/4 teaspoon cayenne item not reviewed by moderator and published
Emeril you really have impressed me here. These wings were delicious. I will admit that I think it can be a lot hotter (but I am bias here cause I'm used to really hot wings). But still, this recipe is a great base with excellent flavors. Next time around I'll just add more chili flakes and cayenne. But again, these were amazing and thanks for the recipe. item not reviewed by moderator and published
Best wings I have every had, with a great balance of sweet and spicy.! I made this according to recipe, except I used 1 tbsp Emeril's essense plus 1 tsp five spice powder to replace the Asian Essense (which is impossible to find). As others have noted, it took a really long time to reduce to a syrup (almost 50 minutes), but that could have been my use of a saucepot instead of a skillet as recommended. I made the glaze well beforehand, so this wasn't a big deal. The wings came out really nice and crispy, and I would strongly recommend that you toss them with some additional glaze right before plating. This is going on the list for the Super Bowl... item not reviewed by moderator and published
These really are incredible. The glaze took A LOT longer to reduce to a syrup than indicated. Really worth waiting for. I can't wait to try the glaze on regular chicken pieces. I did not cook the wings on the rack, just on a regular foil-lined cookie sheet. Absolutely delicious. I will make them again. item not reviewed by moderator and published
I am admittedly a wingNUT. This technique has me throwing out all my other recipes. I discovered that Emeril's Asian Spice Mix has been discontinued, so I just sprinkled the wings with coriander, red pepper flakes, kosher salt and ground pepper, ground mustard, and granulated garlic and onion powders. (Sorry ,didn't measure a thing) I let those marinate in the fridge for about 3 hours, then followed the recipe from there. On this try, rather then turn the wings over many many times as I have in the past, I just let them cook on one side the whole time. When I pulled them out, they wanted to stick to the foil and leave all those yummy crispy skin parts behind. I let them sit for a few minutes and they peeled off skin intact. As others have mentioned, even though I only made half the recipe of the sauce, it still took almost an hour to reduce to the correct consistency. I have also found it's better to let your glaze get room temperature before pouring it on after the last cooking period, this way it does not soften that lovely crispy skin! item not reviewed by moderator and published
I made this for the first time last night to bring into work as a Birthday treat. At least 12 of my co-workers ate them and everyone raved about it. I've been emailing the recipe all morning. I loved the fact that the wings are grilled. The sauce was absolutely delicious and I'm going to try it on ribs and shrimp. item not reviewed by moderator and published
Wow. I have used this recipe over and over. I have cut down on the crushed red pepper for my young boys and my Irish wife, but overall it's fantastic. I have not only used this on wings, but have done boneless chicken skewers and a pork roast with this and they all turn out great. It's good to experiment a little to find your taste, like our cutting down on the red pepper. We went to a Super Bowl Party this past year and I made two versions a mild and a hot version. They were the first things that were gone. Enjoy! item not reviewed by moderator and published
http://www.foodnetwork.com/app/food/mrb/myrecipes/ugcRecipes/viewUserRecipe.do?soi=520167 i googles the essence recipe and found it but it uses cayanne instead of Chili powder item not reviewed by moderator and published
The sauce took much longer than 7-8 minutes to thicken - more like 30 minutes. I recommend starting the sauce before prepping the chicken. Otherwise, very good wings. item not reviewed by moderator and published
Emeril's Asian Essence Ingredients: kosher salt cilantro parsley crushed red pepper coriander ground Chinese mustard granulated onion granulated garlic other spices as desired (Unknown. Maybe cumin or curry, etc. Experiment with additional seasonings to desired flavor preferences.) A versatile blend that adds a little heat and a lot of depth to all meats, sauces and vegetables. You can either rub it into meats before cooking or BAM! it on while you cook. (The amounts are not known. The spices in the list I don't know what they are, they are probably anything that gives it an asian flavor, I guess. This was the only thing I could find on it.) item not reviewed by moderator and published
I didn't find the Asian essence seasoning in my local Safeway. I ended up using the original essence and the Chinese Five spice like one of the other reviewers. The recipe mentions green onions twice, but instructs to add them as garnish. I added it to the sauce and it was fine. The sauce does take more than a half hour to reduce. There is plenty of dipping sauce. Although everyone inhaled the wings, I thought they needed a little kick. They are mild flavored. Maybe more chili pepper flakes? Got any ideas? item not reviewed by moderator and published
Found chicken wings really cheap and decided to add them to the finger food I was serving at my summer party. At first I didn't consider them since I was making more gourmet upscale nibbles. Wow.........these were amazing and my guest were licking their fingers! Not your typical Buffalo style wings and people were surprised and delighted. They will be on the menu again this summer. Thanks! item not reviewed by moderator and published
much better than frying. The sauce is unbelievable. item not reviewed by moderator and published
While making the wings I started thinking that I would never make these wings again - too much effort for wings. I usually mix up some marinade put them in the fridge and cook them. But these came out sooo good. The syrupy glaze was very yummy - you can't have too much of it. I will definitely make them again. Also, I couldn't find Mirin (used Rice Wine + sugar) nor Emeril's Asian Essence (used Original Essence + Chinese 5 Spice). item not reviewed by moderator and published
Just made these wings. At 425 degrees on aluminum foil they stuck onto the foil. The sauce did not turn to syrup even after 20 minutes. The sauce was tasty. I ended up putting them in some of the sauce, cooking them in a baking sheet, then transferred them onto a rack and continued cooking another 10 minutes. Help me understand, please. I would like to make them again. item not reviewed by moderator and published
This recipe sounds wonderful! I didn't watch the show, but rather read it on line. There is no explanation of Emeril's Asian Essence so I tried to order it online. It is not available. I would love to make this recipe, but seems to me it would fall flat without the "Essence." Please help me out here if you know the recipe for Emeril's Asian Essence. item not reviewed by moderator and published
Don't hesitate to make these! I followed a couple of review tips and baked off the wings a few hours ahead and then marinated them in the fridge in the sauce until I was ready to bake them again before serving. I also reduced the sauce about twice as long to make it a little thicker and syrupy. A couple of my guests are executive chefs and most of my friends are foodies and everyone thought these were the great wings with a nice blend of sweet and spicy. item not reviewed by moderator and published
I made these for a bridal shower and the work was worth it! The flavors are an exquisite blend - I cannot describe how absolutely delicious this dish is. I bought organic wings, large and meaty. I followed the recipe faithfully and my only disappointment was to see the entire dish of wings disappear! No leftovers for me! Thanks, Emeril, for a great dish. item not reviewed by moderator and published
I made these for some freinds last weekend and they love them not one left on the tray. I will be serving them on christmas eve!!! They were great. item not reviewed by moderator and published
I had a holiday party and fed my guesta "finger foods" - the wings were great - easy to make and great flavor item not reviewed by moderator and published
The flavors are WONDERFUL, and the cooking process makes the meat come out perfect! item not reviewed by moderator and published
Excellent recipe , Very easy to make . item not reviewed by moderator and published
rating is for me, whether to do it or not. item not reviewed by moderator and published
I made these for my husbands birthday party and they were a hit. When I ran out I served hot wings and everyone kept coming to the kitchen asking if I had anymore of the sesame wings. I didn't even get one. Afterward everyone wanted the recipe. I sent them to this website! item not reviewed by moderator and published
I served these at a party and they were a hit! It did take a little longer to get the glaze down to a syrup but it was worth the wait! Since I was making these for a party, I cooked the chicken wings a couple hours ahead and set aside, I then made the glaze and wanted to wait to cook them until right before the party so I poured the glaze over them in a bowl and let them marinate. Then I baked them as the recipe calls and I also broiled them in the last few minutes to get a real crispy good coating. A++ Emeril! These are great! item not reviewed by moderator and published
Made this for Super Bowl and it was a big hit! item not reviewed by moderator and published
The wings were absolutely FABULOUS. My family is begging me to make them again. I'll surprise them with them tomorrow!! item not reviewed by moderator and published
The best I have ever had. My family and friends all wanted the receip. item not reviewed by moderator and published
I served these wings last night & the platter was cleared before I knew it! The sauce makes way more than necessary -- next time, I will halve the sauce recipe...or maybe double the wings :) item not reviewed by moderator and published
The wings were a huge hit and I've used the glaze recipe for other things - like pork loin. It's very versatile! item not reviewed by moderator and published
The wings had a wonderful flavor, could have eaten the sauce by itself. I used rice wine vinegar instead of the mirin. Used both smaller sized wings and larger size. Of course the smaller had a more flavorable taste. Is definitely a keeper. item not reviewed by moderator and published

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