Easy Asian Wings Recipe
This is a near-effortless recipe that offers easy substitutions for ingredients that you might not have on hand.
No Hoisin sauce? Add an extra tablespoon of molasses instead. No rice vinegar? Any vinegar will do, especially cider vinegar. Dried ginger can be used in place of fresh. Ditto for garlic.
Gluten-free version:
Omit the hoisin (replace with molasses) and substitute tamari for soy sauce if you want to make these easy Asian wings gluten-free.
Our easy asian wings are fall-off-the-bone moist and pleasantly sticky. You’ll want to lick your fingers while you eat them. Guaranteed.
Ingredients:
PrintEasy Asian Wings Recipe
Our easy asian wings are fall-off-the-bone moist and pleasantly sticky. They have a lovely savoury sweet flavour and just the right amount of garlic.
- Category: Savoury dishes
Ingredients
Scale
- 2 lbs chicken wings
- ¼ cup Crosby’s Fancy Molasses
- 2 Tbs. soy sauce or gluten-free tamari
- 1 Tbsp. chili sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. hoisin sauce (can substitute molasses)
- 1 Tbsp. rice vinegar
- 2 cloves garlic, pressed
- 1 inch fresh ginger, grated or minced
Instructions
- Combine all ingredients, except wings.
- Toss wings with mixture. Spread in a single layer on a parchment lined cookie sheet. (Or a well-oiled cookie sheet).
- Bake at 450 F for 25 minutes, flipping halfway through.
- Turn oven to broil and broil 3-5 minutes, flip then broil again
Jean Buennagel
Any recommendations for chili sauce?
Do you have a “home made” recipe?
Should it be a hot sauce?
Thank you.
The recipe looks so delicious!
Marie-Pierre Lessard
Hello Jean,
You can use any chili sauce. We have never tried with hot sauce. If you try it, let me know :)
Sadie
These wings are delicious and quick to whip up! They develop a beautiful deep bronze glaze as they bake. The meat is moist and falls off the bone. I was roasting root vegetables in the oven with the wings so lowered the temperature to 425°. My wings were small and were done in just under 25 minutes. They need to be watched closely under the broiler. The sticky glaze has a tendency to burn. I let the chicken marinade in the molasses mixture for about 18 hours, and reserved the excess marinade to reduce with additional molasses while the wings were in the oven. The reduction was an excellent dipping sauce for the oven roasted root vegetables.
Ben Mcfarlane
As a parent, I really like the incentive part of this recipe.
Crosby Molasses
Hi Ben, Unfortunately the magic wore off after a while. Now my husband does the vacuuming :)
Deborah Cantwell
O.M.G. these were the worst chicken wings I have ever made.. The burned in the time given to cook them , I did not broil as they siad God…Will NEVER make these again.
Crosby Molasses
Dear Deborah, I’m sorry that the recipe didn’t work for you. If you have had great success with other wings recipes you could always just use the sauce from this recipe.
Cheryl Rupp
Trying these for sure.. I’ll bet this sauce would be great on baby back ribs!!!
Karen Ford
I will definitely try this recipe – tired of buying honey garlic in a bottle at the store :-)
Crosby Molasses
Hi Karen, I figure why buy what you can easily make at home. Enjoy!
Charlotte McPhee
These wings are delectable and so, so easy to make! I will be making them over and over again! They will be on the menu the next time I entertain!
Crosby Molasses
Thanks Charlotte, glad the wings were a hit.
Margaret Delgatty
Oh, my… I think my erstwhile favourite Barbecued Chicken Wings recipe has just been supplanted! Don’t know that I’d call this recipe ‘near effortless’; I think wings are going to be fiddly no matter how you do them. But this method is a great improvement over flouring and browning the wings before baking them…
The molasses produces a richer flavour than any teriyaki type marinade I’ve made before, and I had the foresight to make up 1 1/2 recipes of the coating just to make sure the wings would be adequately covered with it. And then I basted them with the leftover sauce, for the same reason. And then I gobbled up probably half the recipe… Thanks!
Crosby Molasses
Hi Margaret, I love your idea of making extra sauce, since they can never be too sticky! Glad you enjoyed the recipe.
Margaret Delgatty
Tomorrow…
helen cecckin
if i was using ginger powder and garlic powder,how much should I use?
Crosby Molasses
Dear Helen, I have never made the recipe with dried ginger and garlic so I would suggest that you start with 1/2 tsp. of each and then taste the sauce to see if it has enough flavour for you. Good luck and enjoy.
Candace
Can’t wait to try this on wings…I LOVE molasses on just about everything.
Crosby Molasses
Hi Candace, I hope you enjoy them. They’re a little addictive though so be warned.