Chicken Wings Asian Style

Introduction

These crispy fried chicken wings are coated in a bold Asian-style glaze made from hoisin, soy sauce, and hot sauce, then finished with garlic and ginger. The cornmeal crust stays crunchy even after tossing with the sauce, and the whole batch comes together in under 45 minutes. Serve them as an appetizer, game-day snack, or casual dinner with rice.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 24 chicken wingettes
• Poultry shake, as needed
• Cornmeal, as needed
• 2 eggs, beaten
• 6 tbsp hoisin sauce
• 1 tbsp dark soy sauce
• 2 tbsp hot sauce
• ½ tbsp minced garlic
• ½ tbsp minced ginger
• Spicy garlic oil for deep frying

Instructions

1. Coat chicken with egg. Season chicken liberally with poultry shake.
2. Dredge chicken in cornmeal. Fry at 350°F (180°C) in batches, if needed for 12 minutes. Drain on a cooling or oven rack.
3. Combine remaining ingredients in a large bowl. Add wings and toss to coat.

Variations

Milder heat: Reduce hot sauce to 1 tbsp and add 1 tbsp apple juice to balance the glaze without losing the Asian flavor profile.

Sesame finish: Toss the coated wings with 1 tbsp toasted sesame seeds and sliced green onions just before serving for added texture and fresh aroma.

Honey glaze variant: Replace 2 tbsp of the hoisin with honey for a sweeter, glossier finish that caramelizes slightly during tossing.

Extra garlic: Double the minced garlic to 1 tbsp for a sharper, more assertive flavor if you prefer garlic-forward wings.

Cornstarch crust: Swap half the cornmeal for cornstarch to create an even crispier, lighter crust that resists oil absorption.

Tips for Success

Don’t skip the cooling rack: Drain the wings on a rack rather than paper towels so air circulates underneath and they stay crispy instead of steaming themselves soggy.

Toss while warm: Add the wings to the glaze immediately after draining while they’re still hot—the warmth helps the sauce adhere better and distributes flavors evenly.

Season the coating heavily: “As needed” means don’t be shy with the poultry shake before dredging; this is where most of your seasoning flavor lives before the glaze goes on.

Check oil temperature with a test piece: If you don’t have a thermometer, drop a small piece of cornmeal into the oil—it should sizzle immediately and brown in about 60 seconds.

Batch frying matters: Don’t overcrowd the pan; frying too many wings at once drops the oil temperature and produces greasy, pale results instead of golden, crispy ones.

Storage and Reheating

Store cooled wings in an airtight container in the refrigerator for up to 3 days. The glaze will thicken and cling to the wings as they cool.

Reheat in a 350°F oven on a sheet pan for 8–10 minutes, uncovered, until warmed through and the coating re-crisps. Microwave reheating will soften the crust; avoid it if you want to preserve texture.

FAQ

Can I bake these instead of frying?

Baking won’t give you the same crispy crust. If you want to avoid deep frying, brush the coated wings with spicy garlic oil and bake at 425°F for 20–22 minutes, turning halfway through, then toss with the glaze.

What’s the difference between wingettes and whole wings?

Wingettes are the middle section of the wing (drumette and flat joined together), which are meatier and easier to eat than whole wings that include the tip. If you buy whole wings, you’ll need about 16 of them to match 24 wingettes.

Can I make the glaze ahead of time?

Yes. Combine the hoisin, soy sauce, hot sauce, garlic, and ginger up to 24 hours ahead and store in the refrigerator. Toss with the fried wings just before serving so the coating stays crispy.

What if my oil temperature drops during frying?

Let it recover for 2–3 minutes before adding the next batch. Frying at too low a temperature (below 325°F) absorbs excess oil and produces a greasy result instead of a crispy exterior.