23 Spicy Asian Chicken Wing Delicious Recipes

Hungry for something that packs a punch? Dive into our sizzling selection of 23 Spicy Asian Chicken Wing recipes that promise to turn your dinner routine into an exciting flavor adventure. Perfect for home cooks looking to spice things up, these dishes blend the heat and zest of Asian cuisine with the comfort of classic wings. Get ready to bookmark your favorites—your taste buds will thank you!

Honey Soy Glazed Chicken Wings

Bite into these Honey Soy Glazed Chicken Wings and you’ll never look back. Crispy, sticky, and packed with umami, they’re the ultimate crowd-pleaser.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 1/4 cup raw honey
• 1/4 cup tamari soy sauce
• 2 tbsp clarified butter
• 1 tbsp fresh ginger, microplaned
• 2 cloves garlic, finely minced
• 1/2 tsp crushed red pepper flakes
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken wings with clarified butter until evenly coated.
3. Arrange the wings in a single layer on the prepared baking sheet, ensuring they’re not touching.
4. Roast for 25 minutes, then flip each wing and continue roasting for another 20 minutes until golden and crispy.
5. While the wings roast, combine honey, tamari, ginger, garlic, and red pepper flakes in a small saucepan over medium heat.
6. Simmer the glaze for 5 minutes, stirring constantly, until slightly thickened.
7. Transfer the crispy wings to a clean bowl and pour the glaze over, tossing to coat evenly.
8. Garnish with toasted sesame seeds and scallions before serving.

Serve these wings hot off the pan for maximum crispiness. The glaze caramelizes beautifully, offering a sweet, spicy, and savory bite every time. Pair with a crisp, chilled beer to cut through the richness.

Spicy Sriracha Chicken Wings

Kick your snack game up a notch with these fiery Spicy Sriracha Chicken Wings—crispy, sticky, and packed with heat.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1/4 cup Sriracha sauce
• 2 tbsp clarified butter, melted
• 1 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken wings with sea salt and black pepper until evenly coated.
3. Arrange the wings in a single layer on the prepared baking sheet, ensuring they do not touch.
4. Bake for 40 minutes, flipping halfway through, until the skin is golden and crispy.
5. While the wings bake, whisk together Sriracha sauce, clarified butter, raw honey, apple cider vinegar, garlic powder, and smoked paprika in a small saucepan over low heat until smooth.
6. Transfer the baked wings to a clean bowl, pour the Sriracha mixture over them, and toss until thoroughly coated.
7. Return the wings to the baking sheet and broil on high for 2-3 minutes until the sauce caramelizes slightly.
8. Garnish with sesame seeds and sliced green onions before serving.

These wings boast a perfect crunch with a glaze that’s sweet, tangy, and seriously spicy. Serve them atop a cooling cucumber salad to balance the heat.

Garlic Parmesan Asian Chicken Wings

Let’s dive straight into these Garlic Parmesan Asian Chicken Wings—crispy, sticky, and packed with umami. Perfect for game night or when you’re craving something bold.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 1/4 cup clarified butter, melted
• 1/2 cup grated Parmigiano-Reggiano
• 3 tbsp tamari sauce
• 2 tbsp raw honey
• 4 garlic cloves, microplaned
• 1 tbsp toasted sesame oil
• 1 tsp crushed red pepper flakes
• 1/2 tsp finely ground white pepper
• 1/4 cup scallions, thinly sliced on a bias

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken wings with clarified butter until evenly coated.
3. Arrange wings in a single layer on the prepared baking sheet, ensuring they’re not touching.
4. Roast for 25 minutes, then flip each wing and continue roasting for another 20 minutes until golden and crispy.
5. While the wings roast, whisk together tamari sauce, raw honey, microplaned garlic, toasted sesame oil, red pepper flakes, and white pepper in a small saucepan over low heat until just simmering. Remove from heat.
6. Transfer the crispy wings to a clean bowl, pour the sauce over, and toss vigorously to coat every inch.
7. Sprinkle with grated Parmigiano-Reggiano and toss again lightly.
8. Garnish with sliced scallions before serving.

Picture this: each bite delivers a crunch, followed by a rush of garlicky, cheesy, slightly sweet heat. Serve them piled high with extra napkins—trust us, you’ll need them.

Sweet Chili Chicken Wings

Crunch into these Sweet Chili Chicken Wings—your next game-day MVP. They’re sticky, spicy, and stupidly easy to whip up.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp red pepper flakes
• 1 tbsp sesame oil
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Pat the chicken wings dry with paper towels to ensure crispiness.
3. Arrange the wings in a single layer on the prepared baking sheet. Bake for 45 minutes, flipping halfway through, until golden and crispy.
4. While the wings bake, combine sweet chili sauce, soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
5. Remove wings from the oven and immediately toss in the sauce until evenly coated.
6. Drizzle with sesame oil and garnish with sesame seeds and green onions before serving.

Serve these wings piping hot for that perfect sticky glaze. The crunch? Unreal. The heat? Just right. Dunk ’em in cool ranch or pile high on a platter—no one’s judging.

Korean Gochujang Chicken Wings

Unleash flavor bombs with these Korean Gochujang Chicken Wings—sticky, spicy, and utterly addictive. Perfect for game night or when you crave something bold.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1/4 cup gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 3 garlic cloves, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp black pepper, freshly ground
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and black pepper until smooth.
3. Add chicken wings to the bowl, tossing until evenly coated. Tip: Let marinate for 30 minutes for deeper flavor, but it’s not mandatory.
4. Arrange wings in a single layer on the prepared baking sheet. Bake for 25 minutes.
5. Flip wings and bake for an additional 20-25 minutes, until crispy and caramelized. Tip: Broil for the last 2 minutes for extra crispiness.
6. Transfer wings to a serving platter. Sprinkle with sesame seeds and green onions. Tip: Serve immediately to maintain crispiness.

Yield wings with a crackly exterior, juicy interior, and a glaze that’s sweet, spicy, and umami-rich. Pair with a cold beer or tucked into lettuce cups for a fresh contrast.

Thai Peanut Chicken Wings

Whip up a storm in your kitchen with these Thai Peanut Chicken Wings—crispy, saucy, and packed with bold flavors that’ll have everyone begging for the recipe.

Ingredients

• 2 lbs chicken wings, split at joints, tips removed
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp crushed red pepper flakes
• 1/4 cup cilantro, finely chopped
• 1 tbsp lime juice
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken wings with panko breadcrumbs until evenly coated.
3. Arrange the wings on the prepared baking sheet in a single layer, ensuring they don’t touch.
4. Bake for 45 minutes, flipping halfway through, until golden and crispy.
5. While the wings bake, combine peanut butter, soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes in a saucepan over medium heat.
6. Whisk constantly for 3-4 minutes until the sauce is smooth and slightly thickened.
7. Remove the wings from the oven and immediately toss them in the peanut sauce until fully coated.
8. Garnish with chopped cilantro and a drizzle of lime juice before serving.

Kick these wings up a notch by serving them with a side of cool cucumber slices to balance the heat. The crispy texture paired with the creamy, spicy sauce creates a mouthwatering contrast that’s irresistibly addictive.

Vietnamese Lemongrass Chicken Wings

Ready to level up your wing game? These Vietnamese Lemongrass Chicken Wings are a crispy, aromatic masterpiece—packed with zesty, umami flavors that’ll have you licking your fingers.

Ingredients

• 2 lbs chicken wings, split at joints
• 3 tbsp fish sauce
• 2 tbsp granulated sugar
• 2 tbsp minced lemongrass (tender inner stalks only)
• 1 tbsp minced garlic
• 1 tbsp minced shallot
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (like grapeseed)
• 1 tbsp toasted sesame seeds
• 1 scallion, thinly sliced

Instructions

1. In a large bowl, combine chicken wings with fish sauce, sugar, lemongrass, garlic, shallot, and black pepper. Massage marinade into wings until evenly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Preheat oven to 425°F. Line a baking sheet with parchment paper and arrange wings in a single layer, ensuring they don’t touch. Drizzle with neutral oil.
3. Bake wings for 25 minutes, then flip and bake for another 20-25 minutes until skin is golden and crispy.
4. Transfer wings to a serving platter. Garnish with toasted sesame seeds and scallions.

Just out of the oven, these wings boast a crackling exterior with juicy, lemongrass-infused meat. Serve them with a side of pickled veggies for a refreshing contrast.

Japanese Teriyaki Chicken Wings

Viral for a reason, these Japanese Teriyaki Chicken Wings are your next obsession. Crispy, sticky, and packed with umami—they’re a flavor bomb waiting to explode in your mouth.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1/2 cup soy sauce, preferably tamari
• 1/4 cup mirin
• 1/4 cup sake
• 2 tbsp granulated sugar
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, minced
• 1 tbsp cornstarch, dissolved in 2 tbsp cold water
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange the chicken wings in a single layer on the prepared baking sheet. Bake for 45 minutes, flipping halfway through, until golden and crispy.
3. While the wings bake, combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the sugar dissolves.
4. Whisk in the cornstarch slurry. Cook for another 2 minutes, until the sauce thickens to a glaze consistency. Tip: For a smoother sauce, strain through a fine-mesh sieve.
5. Toss the baked wings in the teriyaki glaze until evenly coated. Tip: Use a large bowl for easier mixing.
6. Return the wings to the baking sheet. Broil on high for 2-3 minutes, until the glaze caramelizes. Watch closely to prevent burning.
7. Garnish with sesame seeds and green onions before serving. Tip: Serve with a side of pickled ginger to cut through the richness.

Zesty and bold, these wings boast a perfect balance of sweet and savory. The glaze lacquers each piece with a glossy sheen, while the sesame seeds add a nutty crunch. Try skewering them for a fun, shareable appetizer at your next gathering.

Chinese Five Spice Chicken Wings

Hit your taste buds with these Chinese Five Spice Chicken Wings—crispy, aromatic, and packed with umami. Perfect for game night or a lazy weekend feast.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 2 tbsp avocado oil
• 1 tbsp Chinese five spice powder
• 1 tsp sea salt, finely ground
• 1 tbsp raw honey
• 2 cloves garlic, microplaned
• 1 tbsp fresh ginger, finely grated
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken wings with avocado oil until evenly coated.
3. Combine Chinese five spice powder and sea salt in a small bowl, then sprinkle over wings, tossing to coat thoroughly.
4. Arrange wings in a single layer on the prepared baking sheet, ensuring they don’t touch for maximum crispiness.
5. Roast for 25 minutes, then flip each wing carefully with tongs for even browning.
6. Continue roasting for another 20 minutes until the skin is golden and crispy.
7. While wings roast, whisk together honey, microplaned garlic, grated ginger, rice vinegar, and toasted sesame oil in a small saucepan over low heat until just warmed through.
8. Transfer roasted wings to a clean bowl, drizzle with the warm glaze, and toss gently to coat.
9. Serve immediately, garnished with thinly sliced scallions and sesame seeds for an extra crunch.

Velvety glaze clings to each wing, offering a sweet-spicy kick with a whisper of heat. Try stacking them high on a platter with pickled veggies for a bold contrast.

Indonesian Sambal Chicken Wings

Zesty doesn’t even begin to cover it—these Indonesian Sambal Chicken Wings are a fiery, flavor-packed punch to the senses. Bold, spicy, and irresistibly sticky, they’re your next party’s showstopper.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 1/4 cup clarified butter, melted
• 1/3 cup Indonesian sambal oelek
• 2 tbsp raw honey
• 1 tbsp fresh lime juice
• 1 tsp finely grated ginger
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together clarified butter, sambal oelek, honey, lime juice, ginger, garlic, sea salt, and black pepper until fully combined.
3. Add chicken wings to the bowl, tossing until each piece is evenly coated with the marinade.
4. Arrange wings in a single layer on the prepared baking sheet, ensuring they are not touching.
5. Bake for 25 minutes, then flip each wing and bake for an additional 20 minutes, or until skin is crispy and caramelized.
6. Remove from oven and let rest for 5 minutes to allow juices to redistribute.

Unbelievably crispy on the outside, yet juicy inside, these wings boast a complex heat that’s balanced by the honey’s sweetness. Serve them atop a cooling cucumber salad for a contrast that’ll have everyone reaching for more.

Malaysian Satay Chicken Wings

Dig into these Malaysian Satay Chicken Wings, where smoky, spicy, and sweet collide in a finger-licking feast. Marinated in a rich blend of spices and grilled to perfection, they’re a guaranteed crowd-pleaser.

Ingredients

• 2 lbs chicken wings, split at joints
• 1/4 cup coconut milk, full-fat
• 2 tbsp tamarind paste
• 1 tbsp palm sugar, finely grated
• 1 tbsp fish sauce
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp peanut oil
• 1/2 cup unsalted peanuts, finely chopped
• 1 tbsp lime juice
• 1/4 cup cilantro, finely chopped

Instructions

1. In a large bowl, combine coconut milk, tamarind paste, palm sugar, fish sauce, turmeric, coriander, cumin, garlic, and ginger. Whisk until smooth.
2. Add chicken wings to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat grill to medium-high heat (375°F). Brush grates lightly with peanut oil to prevent sticking.
4. Grill wings for 8 minutes per side, or until internal temperature reaches 165°F and skin is charred and crispy.
5. While wings grill, toast chopped peanuts in a dry skillet over medium heat for 2-3 minutes, until fragrant. Set aside.
6. Transfer grilled wings to a serving platter. Drizzle with lime juice and sprinkle with toasted peanuts and cilantro.

Bite into these wings for a crunch that gives way to juicy, flavor-packed meat. Serve them atop a cooling cucumber salad or with extra lime wedges for a zesty contrast.

Filipino Adobo Chicken Wings

Oven-ready and packed with flavor, these Filipino Adobo Chicken Wings are your next obsession. Marinated in a tangy, savory sauce, then baked to sticky perfection—they’re impossible to resist.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1/2 cup soy sauce
• 1/2 cup apple cider vinegar
• 1 tbsp whole black peppercorns, lightly crushed
• 5 garlic cloves, finely minced
• 2 bay leaves
• 1 tbsp granulated sugar
• 1/2 cup water

Instructions

1. In a large bowl, combine soy sauce, apple cider vinegar, crushed black peppercorns, minced garlic, bay leaves, and sugar. Whisk until sugar is fully dissolved.
2. Add chicken wings to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat oven to 375°F. Arrange marinated wings on a wire rack set over a baking sheet, reserving the marinade.
4. Bake wings for 25 minutes, then flip and bake for an additional 20 minutes, or until skin is crispy and golden.
5. While wings bake, transfer reserved marinade to a small saucepan. Add water and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes, or until slightly thickened.
6. Brush wings with reduced marinade during the last 5 minutes of baking, then serve immediately.

Kick up the crunch by broiling wings for 2-3 minutes after baking. The glaze caramelizes, creating a sticky-sweet exterior with a tender, juicy interior. Serve over steamed jasmine rice to soak up every last drop of that rich adobo sauce.

Singaporean Chili Crab Chicken Wings

Absolutely no one is ready for the flavor bomb that is these Singaporean Chili Crab Chicken Wings. Marrying the iconic spicy-sweet sauce with crispy wings, this dish is a game-changer for your next gathering.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1/4 cup clarified butter, melted
• 1 tbsp garlic, finely minced
• 1 tbsp ginger, grated
• 1/2 cup ketchup
• 1/4 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sambal oelek
• 1/4 cup cilantro, finely chopped
• 1 tbsp sesame seeds, toasted

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss wings in clarified butter, ensuring each piece is evenly coated. Arrange in a single layer on the prepared baking sheet.
3. Bake for 45 minutes, flipping halfway through, until skin is crispy and golden brown.
4. While wings bake, combine garlic, ginger, ketchup, sweet chili sauce, soy sauce, rice vinegar, and sambal oelek in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
5. Transfer baked wings to a large bowl. Pour sauce over wings, tossing gently to coat each piece evenly.
6. Return wings to the baking sheet. Broil on high for 2-3 minutes, until sauce is sticky and caramelized.
7. Garnish with cilantro and sesame seeds before serving.

Kick your taste buds into high gear with these wings—crispy on the outside, tender inside, and dripping with that unmistakable Singaporean chili crab magic. Serve them piled high with extra napkins and a side of jasmine rice to soak up every last drop of sauce.

Cambodian Kampot Pepper Chicken Wings

Never underestimate the power of bold flavors and crispy textures. These Cambodian Kampot Pepper Chicken Wings are a game-changer, blending the unique heat of Kampot pepper with a caramelized glaze that sticks to your fingers in the best way possible.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 2 tbsp Kampot pepper, freshly ground
• 1/4 cup coconut sugar
• 3 tbsp fish sauce
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup water

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken wings with clarified butter until evenly coated.
3. Arrange the wings in a single layer on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.
4. Meanwhile, in a small saucepan over medium heat, combine coconut sugar, fish sauce, minced garlic, grated ginger, and water. Stir until the sugar dissolves.
5. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the freshly ground Kampot pepper.
6. Transfer the baked wings to a large bowl and pour the Kampot pepper glaze over them. Toss until each wing is generously coated.
7. Return the wings to the baking sheet and broil on high for 2-3 minutes, watching closely to prevent burning, until the glaze is bubbly and caramelized.

Devour these wings hot, where the Kampot pepper’s floral heat meets the sticky-sweet glaze. The skin crackles with each bite, revealing juicy meat beneath—perfect with a side of jasmine rice to soak up every last drop of sauce.

Laotian Sticky Rice Chicken Wings

Elevate your wing game with these Laotian Sticky Rice Chicken Wings—crispy, flavor-packed, and unforgettably sticky. Perfect for those who dare to dive deep into bold flavors.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 1 cup glutinous rice, soaked overnight
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp palm sugar, finely grated
• 4 garlic cloves, minced
• 1 tbsp ginger, freshly grated
• 1 tsp turmeric powder
• 2 tbsp clarified butter
• 1 cup coconut milk
• 1/2 cup water
• 1/4 cup cilantro, finely chopped
• 2 scallions, thinly sliced

Instructions

1. Marinate chicken wings with fish sauce, soy sauce, palm sugar, garlic, ginger, and turmeric in a large bowl. Cover and refrigerate for 2 hours.
2. Drain soaked glutinous rice and mix with coconut milk and water in a rice cooker. Cook until sticky, about 20 minutes.
3. Preheat oven to 375°F. Arrange marinated wings on a baking sheet lined with parchment paper. Bake for 25 minutes, flipping halfway.
4. Heat clarified butter in a large skillet over medium heat. Add baked wings and sticky rice, tossing to coat evenly for 5 minutes.
5. Garnish with cilantro and scallions before serving.

Tip: For extra crispiness, broil wings for the last 2 minutes of baking. Tip: Soaking rice overnight ensures perfect stickiness. Tip: Use a rice cooker for foolproof sticky rice every time.

How these wings deliver—crispy skin meets chewy rice, all wrapped in a savory-sweet glaze. Serve them atop a banana leaf for an authentic Laotian touch.

Burmese Tea Leaf Chicken Wings

Get ready to elevate your wing game with a twist—Burmese Tea Leaf Chicken Wings. Marinate, fry, and toss in a bold, fermented tea leaf sauce that’s unlike anything your taste buds have tried.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 1/4 cup fermented tea leaves, finely chopped
• 3 tbsp clarified butter
• 2 tbsp fish sauce
• 1 tbsp raw honey
• 1 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1 cup avocado oil, for frying
• 2 garlic cloves, minced
• 1 shallot, thinly sliced

Instructions

1. Marinate chicken wings with fish sauce, turmeric, and cayenne pepper in a bowl for 30 minutes at room temperature.
2. Heat avocado oil in a deep fryer to 375°F. Fry wings in batches for 8-10 minutes until golden and crispy. Drain on paper towels.
3. Melt clarified butter in a skillet over medium heat. Sauté garlic and shallot until fragrant, about 2 minutes.
4. Stir in fermented tea leaves and honey, cooking for another minute until the mixture is aromatic.
5. Toss fried wings in the skillet until evenly coated with the tea leaf mixture.
6. Serve immediately, garnished with extra tea leaves for a photogenic finish.

Tip: For extra crispiness, let wings air-dry in the fridge for an hour before marinating. Swap honey with maple syrup for a deeper flavor. Always use a thermometer to maintain oil temperature.

Knockout flavors meet crispy perfection in these wings. The fermented tea leaves add a unique umami depth, while the honey brings a subtle sweetness. Serve with pickled veggies to cut through the richness.

Mongolian BBQ Chicken Wings

Fire up your taste buds with these Mongolian BBQ Chicken Wings—smoky, sticky, and utterly addictive. Perfect for game day or a bold weeknight dinner, these wings pack a punch with minimal fuss.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 1/4 cup tamari sauce
• 2 tbsp toasted sesame oil
• 3 tbsp raw honey
• 2 cloves garlic, microplaned
• 1 tbsp fresh ginger, finely grated
• 1/2 tsp crushed Szechuan peppercorns
• 1 tbsp clarified butter
• 1/4 cup scallions, thinly sliced on a bias

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together tamari sauce, toasted sesame oil, raw honey, microplaned garlic, grated ginger, and crushed Szechuan peppercorns until fully emulsified.
3. Toss the chicken wings in the marinade until evenly coated, then let them sit at room temperature for 15 minutes to absorb the flavors.
4. Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching. Roast for 25 minutes, flipping halfway through, until the skin is crispy and caramelized.
5. While the wings roast, heat clarified butter in a small saucepan over medium heat. Add any remaining marinade and simmer for 3 minutes until slightly thickened.
6. Brush the wings with the reduced marinade during the last 5 minutes of roasting for an extra glossy finish.
7. Garnish with thinly sliced scallions before serving hot.

Render these wings crispy on the outside, juicy inside, with a bold umami-sweet glaze. Serve them over steamed jasmine rice or with a side of quick-pickled veggies for contrast.

Tibetan Momo Chicken Wings

Drop everything. These Tibetan Momo Chicken Wings are your next obsession—crispy, juicy, and packed with bold flavors that slap.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 1 tbsp clarified butter, melted
• 2 tbsp soy sauce
• 1 tbsp ginger paste
• 2 garlic cloves, minced
• 1 tsp Sichuan peppercorns, ground
• 1/2 cup all-purpose flour
• 1/2 tsp Himalayan pink salt
• 1/4 cup water
• 2 tbsp scallions, finely chopped

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine chicken wings with soy sauce, ginger paste, minced garlic, and ground Sichuan peppercorns. Marinate for 15 minutes.
3. Tip: For deeper flavor, marinate overnight in the refrigerator.
4. Dredge each wing in all-purpose flour, shaking off excess. Arrange on the prepared baking sheet.
5. Bake for 25 minutes, flip wings, then bake another 20 minutes until golden and crispy.
6. Tip: Ensure wings are not touching on the baking sheet for even crisping.
7. Brush wings with melted clarified butter and sprinkle with Himalayan pink salt. Return to oven for 5 minutes.
8. Tip: For extra crispiness, broil for the last 2 minutes, watching closely to prevent burning.
9. Remove from oven, drizzle with water to create steam, then garnish with chopped scallions.

Crispy on the outside, tender on the inside, these wings are a flavor bomb. Serve with a side of spicy mayo for dipping or atop a bed of steamed jasmine rice to soak up all the goodness.

Nepalese Spiced Chicken Wings

Crunch into these Nepalese Spiced Chicken Wings, where bold flavors meet crispy perfection. Marinated in a symphony of spices, these wings are a fiery delight that’ll have you reaching for more.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 1/4 cup clarified butter, melted
• 2 tbsp ginger-garlic paste
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric powder
• 1 tsp fenugreek seeds, lightly crushed
• 1/2 cup full-fat yogurt
• 1 tbsp lemon juice
• 1 tsp Himalayan pink salt
• 1/2 tsp cayenne pepper
• 2 tbsp mustard oil

Instructions

1. In a large bowl, combine chicken wings with ginger-garlic paste, ground cumin, ground coriander, turmeric powder, fenugreek seeds, yogurt, lemon juice, Himalayan pink salt, and cayenne pepper. Mix thoroughly to coat. Marinate for at least 4 hours, preferably overnight, in the refrigerator.
2. Preheat oven to 400°F. Line a baking sheet with parchment paper.
3. Arrange marinated wings on the baking sheet in a single layer. Drizzle with melted clarified butter.
4. Bake for 25 minutes, then flip wings and brush with mustard oil. Bake for an additional 20 minutes or until golden and crispy.
5. For extra crispiness, broil on high for the last 2-3 minutes, watching closely to prevent burning.

Here’s the deal: these wings pack a punch with their crispy exterior and juicy interior, thanks to the yogurt marinade. Serve them with a side of cooling cucumber raita to balance the heat, or go bold with a spicy mango chutney for an extra kick.

Bangladeshi Pitha Chicken Wings

Unleash a flavor bomb with these Bangladeshi Pitha Chicken Wings—crispy, spicy, and utterly addictive. Perfect for game night or when you crave something bold.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints
• 1 cup clarified butter, melted
• 1/2 cup rice flour
• 1/4 cup chickpea flour
• 2 tbsp ginger-garlic paste
• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1 tsp cumin seeds, toasted and ground
• 1 tsp coriander seeds, toasted and ground
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1 tbsp lemon juice
• 1 tsp salt

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine chicken wings with ginger-garlic paste, turmeric powder, red chili powder, ground cumin, ground coriander, and salt. Marinate for 30 minutes.
3. Mix rice flour and chickpea flour in a separate bowl. Dredge each wing in the flour mixture, shaking off excess.
4. Arrange wings on the prepared baking sheet. Drizzle with melted clarified butter.
5. Bake for 25 minutes, then flip wings and bake for another 20 minutes until golden and crispy.
6. While wings bake, combine cilantro, mint, and lemon juice in a small bowl for garnish.
7. Remove wings from oven. Toss with herb mixture before serving.

Here’s the deal: these wings are a crispy-on-the-outside, juicy-on-the-inside masterpiece. Serve them with a side of cooling yogurt dip or pile them high on a platter for a crowd-pleasing centerpiece.

Indian Tandoori Chicken Wings

Just when you thought chicken wings couldn’t get any better, here comes a game-changer. These Indian Tandoori Chicken Wings are a fiery, flavor-packed twist on the classic, ready to dominate your next game day or dinner party.

Ingredients

• 2 lbs pasture-raised chicken wings, tips removed, drumettes and flats separated
• 1 cup full-fat Greek yogurt
• 2 tbsp clarified butter (ghee), melted
• 2 tbsp fresh lemon juice
• 2 tbsp tandoori masala spice blend
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp turmeric powder
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper
• 2 garlic cloves, finely grated
• 1-inch piece ginger, finely grated

Instructions

1. In a large mixing bowl, combine Greek yogurt, clarified butter, lemon juice, tandoori masala, smoked paprika, ground cumin, turmeric powder, kosher salt, cayenne pepper, grated garlic, and grated ginger. Whisk until smooth.
2. Add chicken wings to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor infusion.
3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange marinated wings in a single layer, spacing them evenly.
4. Bake for 25 minutes, then flip each wing carefully using tongs. Continue baking for another 20-25 minutes, or until the wings are deeply charred in spots and reach an internal temperature of 165°F (74°C).
5. For extra crispiness, broil the wings on high for the final 2-3 minutes, watching closely to prevent burning.

Crispy on the outside, succulent on the inside, these wings boast a smoky, spicy profile that’s irresistibly bold. Serve them with a cooling cucumber raita or a bold mango chutney to balance the heat, and watch them disappear before your eyes.

Pakistani Tikka Chicken Wings

Pakistani Tikka Chicken Wings are here to spice up your dinner game—marinated in bold flavors, charred to perfection, and ready to steal the show.

Ingredients

• 2 lbs chicken wings, split at joints
• 1/2 cup plain Greek yogurt
• 2 tbsp clarified butter, melted
• 1 tbsp ginger-garlic paste
• 1 tbsp Kashmiri red chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1 tbsp lemon juice
• 1 tsp salt
• Fresh cilantro, chopped for garnish

Instructions

1. In a large bowl, combine Greek yogurt, clarified butter, ginger-garlic paste, Kashmiri red chili powder, ground cumin, ground coriander, turmeric powder, garam masala, lemon juice, and salt. Mix until a smooth marinade forms.
2. Add chicken wings to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat grill to medium-high heat (375°F). Thread marinated wings onto skewers for even cooking, if desired.
4. Grill wings for 10-12 minutes per side, or until internal temperature reaches 165°F and exterior is charred to your liking. Baste with leftover marinade during the first 5 minutes of grilling for extra moisture.
5. Remove wings from grill and let rest for 5 minutes. Garnish with fresh cilantro before serving.

Tip: For extra tender wings, poke holes in the meat before marinating. Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Tip: Serve with a side of mint chutney to balance the heat.

Ready to dive in? These wings boast a crispy exterior with juicy, flavor-packed meat inside—perfect for piling high on a platter or serving as a standout appetizer at your next gathering.

Sri Lankan Curry Chicken Wings

Viral for a reason, these Sri Lankan Curry Chicken Wings pack a punch with bold spices and a crispy finish. Dive into layers of flavor that’ll have you licking your fingers clean.

Ingredients

• 2 lbs chicken wings, split at joints
• 1/4 cup clarified butter
• 2 tbsp Sri Lankan curry powder
• 1 tsp turmeric powder
• 1 tbsp garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup coconut milk
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine chicken wings with clarified butter, ensuring each piece is evenly coated.
3. Add Sri Lankan curry powder, turmeric, garlic, ginger, salt, and black pepper to the bowl. Massage spices into wings thoroughly.
4. Arrange wings in a single layer on the prepared baking sheet. Bake for 25 minutes.
5. Flip wings carefully. Brush with coconut milk and return to oven for another 20 minutes, or until skin is crispy and golden.
6. Remove from oven. Drizzle with lime juice before serving.

Unbelievably crispy on the outside, these wings are tender and juicy inside, with a complex spice profile. Serve them atop a bed of jasmine rice or with a side of cool cucumber raita to balance the heat.

Conclusion

Craving something bold and flavorful? This roundup of 23 Spicy Asian Chicken Wing Recipes is your ticket to a culinary adventure. Each recipe offers a unique twist on this beloved dish, promising to spice up your mealtime. We invite you to dive in, try these delicious creations, and share your favorites in the comments. Loved what you found? Don’t forget to pin this article on Pinterest for your next kitchen escapade!