Recipe: Asian baked chicken wings

I realise Asian baked chicken wings is not a very descriptive dish name but bear with me. This recipe was inspired by a Peruvian dish called “chicharrón de pollo”. As you may or may not know, there has been a large influx of Chinese migrants in Perú, particularly between the late 1800s and the early 1900s.

I tweaked the recipe to use chicken wings instead of breast and baked instead of fried. The wings have enough fat (and there’s a bit of sesame oil in the marinade) so they don’t need to be fried. Serve it with steamed or stir-fried vegetables of your choice.

Asian baked chicken wings

  • Servings: 2
  • Difficulty: easy
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  • 6 chicken wings (600-700 g)
  • 1 tsp tamari
  • 1 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp cooking rice wine
  • 1/2 tsp five spice powder
  • 1/2 tsp rice or tapioca starch

Dipping sauce

  • 1/4 tsp fine sea salt
  • 1/4 tsp five spice powder
  • juice of 1 lime

To serve

  • steamed or stir-fried vegetables


  1. Place wings in a bowl and marinate with the rest of ingredients. Leave at room temperature for 30 minutes.
  2. While chicken marinates, preheat oven to 220°C (200°C fan-forced).
  3. Place wings on a tray and bake for 20 minutes or until fully cooked.
  4. Make dipping sauce ingredients by mixing all ingredients.
  5. Serve wings with vegetables and dipping sauce on the side.

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