If you’re ready to up your game in the chicken wing department, and score big points with your home team, these oven-baked Chinese Chicken Wings are exactly what you should make for your next party. These are the best crispy baked chicken wings and they're tossed in a easy-to-make dry rub that’s bursting with spicy, smoky flavor. Skip the sauce, save your furniture, and take your tastebuds on the adventure of a lifetime.
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Chinese Chicken Wings

If you’re ready to up your game in the chicken wing department, and score big points with your home team, these oven-baked Chinese Chicken Wings are exactly what you should make for your next party. These are the best crispy baked chicken wings and they're tossed in a easy-to-make dry rub that’s bursting with spicy, smoky flavor. Skip the sauce, save your furniture, and take your tastebuds on the adventure of a lifetime.
Course Appetizer
Cuisine Chinese
Keyword chicken, chicken wings
Prep Time 20 minutes
Cook Time 40 minutes
Resting time 6 hours
Total Time 1 hour
Servings 8 people
Calories 533kcal
Author Meggan Hill

Ingredients

  • 4 pounds chicken wings cut into drumettes and flats (see notes)
  • 1 tablespoon baking powder divided
  • 1 tablespoon Salt or to taste, divided
  • 1 tablespoon whole cumin seed
  • 1 teaspoon whole fennel seed or anise seed
  • 1 tablespoon red chili pepper flakes
  • 1 tablespoon whole Szechuan peppercorns (see notes)
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 cup cilantro loosely chopped, for garnish (optional)

Instructions

  • Line rimmed baking sheet with aluminum foil and place a rack inside. Gently pat chicken wings dry with paper towels. 
  • Place half of wings in a large bowl and sprinkle with 1 teaspoon salt and 1 1/2 teaspoons baking powder. Toss until evenly coated. Place on rack so that wings are not touching. 
  • Repeat with remainder of wings, salt, and baking powder. Place baking sheet in the refrigerator and allow to rest, uncovered, at least 6 hours and up to 18.
  • Adjust oven rack to upper-middle position and preheat oven to 450 degrees. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 20 minutes longer. 
  • Meanwhile, combine cumin, fennel seeds, peppers, and Szechuan peppercorns in a small skillet and toast over medium-high heat until fragrant, about 1-2 minutes. Transfer to a spice grinder, add the sugar and the remaining salt and grind into a rough powder (or use mortar and pestle).
  • When wings are finished, transfer to a large bowl and toss with oil. Add half of the spice blend, toss to coat, and then taste one wing. Add more spice blend to taste if desired. Garnish with cilantro if desired. 

Notes

  • Szechuan peppercorns can be found at Asian groceries or online.
  • To separate the drumette from the flat, cut the skin at the inside of the joint then bend the joint backwards to expose the area where the joints connect. With a knife, cut between the bones to separate.  

Nutrition

Serving: 3wings | Calories: 533kcal