Roasted Asian Chicken Wings

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“I found this recipe on the Food Network site and DH & I had these for dinner tonight (4/18/07). We feel that they need Kosher salt so I added it to the ingredients list. We sprinkled it on after they were cooked. The sauce will thicken a bit, but won't actually have a "syrupy" consistency. It's courtesy of Emeril and is delish!”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with 1 inch sides with aluminum foil.
  3. In a large bowl season the chicken wings with the Essence, salt and white pepper and toss to thoroughly coat.
  4. Spread the wings in baking dish evenly and roast until browned, about 35 minutes.
  5. While the wings are baking combine the remaining ingredients except sesame seeds and diaganolly sliced green onions in a large skillet.
  6. Heat over medium-high heat and bring to a boil.
  7. Stir occasionally until the sugar is dissolved and the liquid has reduced to a syrup, about 30 minutes.
  8. Remove from heat and cover to keep warm until ready to use.
  9. Place the wings in a large heat-proof bowl.
  10. Drizzle half (reserve remaining half) of the sauce over the wings and toss to coat well.
  11. Sprinkle the sesame seeds over the wings and toss again.
  12. Place a wire cooling rack inside a large baking sheet lined with foil and arrange the coated wings on top of the rack.
  13. Return the pan to the oven and bake an additional 20 to 25 minutes or until cooked through and crispy.
  14. Arrange the wings on a serving platter and top with the diagonally sliced green onions.
  15. Sprinkle with Kosher salt and serve immediately with the remaining sauce on the side.

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