Asian Sesame Chicken Wings

These were out of this world.  We never fry wings anymore.  Baking Powder in the oven is the way to go.  Crispy on the outside and juicy inside.  We had these with Wendy’s Dirty Rice on the side.


3 pounds of chicken wings (about 18), cut at joints and wing tips discarded
2 tablespoons baking powder
½ teaspoon sea salt

Asian Sesame Sauce:
⅓ cup soy sauce
1 tablespoon balsamic vinegar
1 teaspoon ground ginger
3 cloves garlic, minced
2 green onions, chopped
½ teaspoon red pepper flakes
sesame seeds and extra green onion for serving


Preheat oven to 250 degrees F.
Combine baking powder and salt together in a bowl or ziplock bag.
Pat wings dry with a paper towel.
Toss wings in the baking powder/salt until evenly coated.
Place the wings in a single layer on a wire rack that’s on a baking sheet.
Bake for 30 minutes on the lower-middle oven rack.
After 30 minutes, move the wings to the upper middle rack, turn the oven heat to 425 degrees and bake for 45 minutes.
Remove from oven and toss with sauce. Let sit a few minutes to soak in the sauce. Toss again. Top with extra green onions and sesame seeds and enjoy!

For the sauce:

Combine soy sauce, balsamic vinegar, ginger, garlic, green onions and red pepper flakes in a small bowl.