Sweet Asian Chicken Wings


Asain Wings

Sweet Asian Chicken Wings

3 pounds chicken wings, separated at the joints, and drumettes.

1 tablespoon Chinese 5 spice

½ teaspoon Celtic sea salt

¼ teaspoon ground white pepper

1 cup fresh orange juice

½ cup canned pineapple juice

½ cup coconut sugar

¼ cup Wheat Free Tamari (soy sauce)

¼ cup Mirin

2 tablespoons Pamela’s Gluten Free Artisan Flour

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 tablespoon minced green onions

1 tablespoon sesame oil

¼ teaspoon ground ginger

¼ teaspoon crushed red pepper

1 tablespoons sesame seeds

1 tablespoon diagonally sliced green onions, for garnish


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

In a large bowl, season the chicken wings with the Chinese 5 spice, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, 25-30 minutes.

While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the Pamela’s flour, sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved. Add the flour and reduce the heat stirring occasionally until the liquid has reduced to a syrup, 5 to 7 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. Place the wings in a large glass bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Re-coat wings with sauce 5 minutes in. Return the pan to the oven and bake an additional 10 to 15 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.

Sriracha, Miso Garlic, and Asian Sweet wings

Other Flavor Variations:


Garlic Miso Chicken Wings

1 teaspoon garlic powder

½ teaspoon Celtic sea salt

¼ teaspoon ground white pepper

2 tablespoons sweet white miso

1 tablespoon minced garlic

¼ cup coconut sugar

¼ cup canned pineapple juice

1 tablespoon minced green onion

¼ teaspoon Celtic sea salt


Spicy Sriracha Chicken Wings

1 teaspoon garlic powder

½ teaspoon Celtic sea salt

¼ teaspoon ground white pepper

2 tablespoons minced garlic

½ cup Organicville Sky Valley Sriracha sauce

* Follow directions above: Coat wings in garlic powder, salt and pepper and bake for 30 minutes at 425 degrees. Do not heat sauces. No need for wire rack. Coat wings after 30 minutes and then place back on baking sheet and cook for remaining 10-15 at 350 degrees.

NOTE: ALL three sauces would be wonderful on chicken thighs and or breasts too!

Megs n Pegs Tailgating at SDSU~ GO AZTECS!
One comment on "Sweet Asian Chicken Wings"
  1. Curry Girls Kitchen – Moroccan Chermoula Marinade January 29, 2015

    […] More Chicken wing ideas: https://currygirlskitchen.com/sweet-asian-chicken-wings/ […]

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