These Asian-style chicken wings are an absolute crowd-pleaser! They’re sticky, sweet, and perfectly savory—hands down the best Asian wings you’ll ever try. Coated in a rich, glossy sauce that’s finger-licking good, these wings are incredibly easy to make and even more delicious to eat!
INGREDIENTS
Wings:
- 16 split chicken wings (drummettes and wingettes)
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- Avocado oil spray
Sticky Glaze:
- ¼ cup sweet Thai chili sauce
- ¼ cup ketchup
INSTRUCTIONS
- Prep the Wings: Pat the wings dry with a paper towel. Season with garlic powder, salt, and pepper, then lightly spray with avocado oil.
- Cooking Options:
- Baking: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper and place a cooling rack on top. Arrange the wings in a single layer and bake for 25 minutes, flipping halfway through. Continue baking until crispy and golden, ensuring the internal temperature reaches 165°F (74°C) or higher.
- Air Frying: Preheat the air fryer to 400°F (204°C). Arrange the wings in a single layer and cook for 20 minutes, flipping halfway through until crispy.
- Make the Sticky Glaze: While the wings cook, heat a large skillet over medium heat. Add the ketchup and sweet Thai chili sauce, stirring for about 2 minutes until bubbly and caramelized.
- Coat the Wings: Toss the cooked wings in the sticky glaze until fully coated and caramelized.
- Serve & Enjoy! Dig in and get ready to lick your fingers—these wings are irresistible!
Would you like any modifications, such as adding honey, soy sauce, or a spicy kick?
