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These Chinese chicken wings have all the crispy goodness of Chinese takeout made healthier in the oven! Loaded with flavor from a dry seasoning mix, tossed in fragrant sautéed aromatics, and finished with fresh garnishes, they’re truly irresistible.
These baked wings are crispy on the outside and juicy on the inside thanks to a secret ingredient: baking powder. No breading or deep frying is required. Follow my tips and tricks for deep flavor and the perfect crunch—perfect for game day!

Table of Contents
The Secret to Crispy Wings without deep frying
Restaurant-style Chinese deep-fried chicken wings are marinated with Shaoxing wine (Chinese cooking wine), soy sauce, and spices overnight, then deep fried until crispy. The secret? They’re usually fried twice for that super crunchy texture.
To keep it lighter and healthier, I borrowed a technique from America’s Test Kitchen — oven-frying the wings. They turn out crispy on the outside and juicy on the inside, and the trick is simple: baking powder. It helps the wings get that crackly skin without all the oil, cornstarch, or flour.
The wings are then tossed with garlic, ginger, and chili, and finished with sprinkles of five spice powder and cumin. It reminds me of my grandma — she made this dish all the time when family and friends came over.
Ingredients
These crispy Asian wings are loaded with flavor! Here are all the ingredients you need.

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For the wings:
- Chicken wings: I use 2 lbs of fresh wings cut into drumettes and wingettes for this recipe.
- Coat the wings with baking powder, garlic powder, white pepper, and oil spray before baking.
Aromatics & Spices:
- Scallions, Garlic, Ginger
- Chinese dry red chili peppers
- Five spice powder
- Cumin powder, Garlic powder, White pepper
- Coarse salt
- Cilantro (garnish, optional)
- Lime wedges
Good to know
Why baking powder makes chicken wings crispy
- Raises pH: Baking powder breaks down proteins in the skin, helping it brown and crisp faster.
- Draws Out Moisture: It removes surface moisture, making the skin dry out and crisp up in the oven.
- Creates Texture: The baking powder reaction forms tiny bubbles, giving the wings that crackly, crunchy surface — no deep fryer needed!
How to make Chinese chicken wings
Making Chinese chicken wings at home is easy and healthy. First we bake the wings to crisp them up, then quickly sauté with aromatics and sprinkle with seasoning and garnish for maximum flavor.
- Preheat the oven: Set to 450°F (425°F for convection).
- Coat the wings: Pat chicken wings completely dry. Toss with baking powder, garlic powder, and white pepper in a large bowl.
- Oven-fry the wings: Line a sheet pan with parchment and place a wire rack on top. Lightly spray with oil. Arrange wings on the rack with space between them. Bake for 30-40 minutes, rotating the pan halfway, until crispy and golden.
- Prep aromatics and spices: Dice scallions, garlic, ginger, and chili peppers. Mix seasonings in a small bowl.
- Sauté aromatics: In the last 2-3 minutes of baking, heat oil in a sauté pan. Cook white scallion parts, garlic, ginger, chili peppers, and salt over medium heat for 1 minute.
- Toss the wings: Add baked wings to the pan and toss for 30 seconds to coat.
- Garnish and serve: Plate the wings and sprinkle seasoning to taste, 1 tsp at a time. Toss to combine and garnish with cilantro and lime wedges. Serve hot.
What to serve with baked Chinese chicken wings
Asian chicken wings are a takeout classic. For a full takeout experience, serve your wings with fried rice and fresh veggie sides. Add an Asian wing sauce for even more flavor!
- Fried rice: Din Tai Fung fried rice with shrimp is light and flavorful with tender, juicy shrimp in every bite. My Panda Express fried rice and Chinese sausage fried rice are great, too!
- Veggie sides: Add some freshness to your spread with a simple Napa cabbage slaw or bok choy slaw. These Asian pickled cucumbers are sweet and tangy with a little kick.
- Dipping sauces: For added flavor, serve with an Asian dipping sauce like my garlic chili sauce, honey Sriracha sauce, or this sweet and tangy eggroll sauce.

ChihYu’s Tip for Crispy Baked Wings
- Pat the wings dry before seasoning. Use paper towels to remove as much moisture as possible. Dry wings help the baking powder stick and make the skin crispy.
- Use baking powder, not baking soda. It draws out moisture from the skin and creates that golden, crackly crust — no deep frying needed!
- Bake on a wire rack. This allows the heat to circulate and crisp up the wings evenly. Place parchment underneath for easy cleanup.
- For air frying the wings: Air fry at 400°F for 10 minutes on the first side and 8 to 10 minutes on the second side. Follow the remaining recipe steps to coat in aromatics, garnish, and serve.
FAQs
Yes, you can! The recipe works with whole wings too. Just increase the baking time by a few minutes and rotate the pan halfway through to help the wings crisp up evenly.
Yes! Follow my Air fryer frozen chicken wings recipe to defrost and crisp them up, then toss with the seasonings in a hot wok.
More chicken wing recipes you might like
Can’t get enough of these crispy Chinese takeout chicken wings? Here are some more Asian chicken wing recipes to try.
- Air fryer Thai chicken wings are unbelievably crispy and uber flavorful thanks to a 10-minute marinade.
- Vietnamese fish sauce wings are coated in a luscious sweet chili and garlic sauce. Just 10 minutes of prep and no marinating required.
- Air fryer lemon pepper wings tossed in a sticky lemon pepper sauce for the perfect zesty-meets-sweet flavor.

Chinese chicken wings recipe

Video
Ingredients
For the wings:
- 2 lbs chicken wings
- 1 tbsp baking powder
- 1 tsp garlic powder
- ¼ tsp white pepper
- Cooking oil spray
Aromatics:
- 4 bulb scallions diced to small rounds (separate white and green parts)
- 1.3 oz garlic cloves finely minced (6 large cloves)
- 0.7 oz ginger finely minced
- 8-10 pieces Chinese dry red chili peppers
- 1 tbsp oil
- 1/2 tsp coarse salt
Chicken wing seasonings:
- 1 tsp five spice powder
- ½ tsp cumin powder
- ½ tsp garlic powder
- ⅛ tsp white pepper
- 1 ½ tsp coarse salt
Garnish:
- Sprinkle Cilantro optional
- Lime wedges
Instructions
- Preheat oven to 450°F (425°F convection oven).
- Pat dry the chicken wings and toss them with baking powder, garlic powder, and white pepper in a large mixing bowl.
- Prepare a large sheet pan lined with parchment paper and a wire rack on top. Lightly spray with oil. Place the wings on the wire rack with some space in between. Bake for 30-40 minutes total, rotating the sheet pan halfway through baking.
- In the meantime, prepare the aromatics (scallions, garlic, ginger, chili peppers) and set them aside on a plate. Combine the chicken wing seasonings from five spice powder to coarse salt in a small bowl.
- In the last 2-3 minutes while the wings are still baking, preheat a large sauté pan with oil. When hot, lower the heat to medium. Sauté the white scallion parts, garlic, ginger, chili peppers, and ½ tsp salt until fragrant, about 1 minute. Be careful not to burn the ingredients.
- Once the wings are out of the oven, add them directly to the sauté pan and toss briefly for 30 seconds to coat.
- Transfer the wings to a large serving plate. Sprinkle the chicken wing seasonings, 1 tsp at a time, until you reach your desired spice level. Toss to combine. Garnish with cilantro and lime wedges on the side. Serve hot and immediately.
Notes
- For air frying the wings: Air fry at 400°F for 10 minutes on the first side and 8 to 10 minutes on the second side.
- Why use baking powder? It breaks down proteins in the chicken skin, draws out moisture, and creates a crackly, crispy surface.
- Storage and Reheat: Store the wings with aromatics in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 425°F for 8 to 10 minutes or air fry at 400°F for 6 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These Chinese chicken wings are outstanding! They rival any I’ve had at restaurants. Great recipe with easy to follow instructions. Especially happy to enjoy them while I’m cooking/eating Whole 30. This is the first recipe I’ve cooked from your website and you can be sure I’ll be doing more.
Thank you, Donna! For taking the time to share it with us. I appreciate it!
Hi, could I use drumsticks for this recipe?
Theoretically it should work. You might need to use more seasoning for drumsticks because they are larger in size than wings. 🙂
Tried this last night for dinner – absolutely loved it! Thank you so much for this recipe and can’t wait to try more of your other ones.
Thanks so much! So happy to hear!
This sounds like a great recipe. I have a question. Why do you add the powder at the end? I’m Wondering if there’s a reason why you couldn’t coat the chicken wings in the sprinkled powder and then pop in the oven to bake?
Thanks!
Thank you, Catherine! The dry spice powder is like a seasoning shake add at the end. It adds extra flavor punch. If you mix it in the beginning with the baking soda, 1) the flavor won’t be as fragrant and 2) the baking soda method is adapted from America’s Test Kitchen. It’s a method they use to make baked wings crispy. There’s some food chemical reason behind why they do this and if we mix the two together I’m not sure how the result will be. Also the wings are very quickly tossed in the spiced oil with ginger, garlic, chili…etc. If you add the dry spice rub at the beginning…well…the flavor will be less forward. I hope I’m making sense here.
I have made these wings twice in the past week! I love a good wing and these get so crispy and delicious! It’s also great that they are whole30 compliant and they pair perfectly with compliant ranch. If you prefer a little less sodium, I have omitted the salt from the aromatics step and they taste just as good. You seriously need to make these!!!
Thank you, Jenny. So happy to hear!
GO MAKE THESE WINGS NOW. Every time I make these wings, it is gone within minutes. A crowd pleasure for sure. It’s hard to believe they are Whole30, Keto, Paleo, and low carb, because they are so delicious. I didn’t make any adjustments, I cook them as is. Note: use the convection feature in your oven if you have it. Makes a huge difference in the crispiness of the wings!
Thank you, Syndie. Appreciate it!
My husband said they are the MOST DELICIOUS wings ever. So flavorful for non deep-fried wings. Will be making this over and over again!
Thank you, Lauren.
Dear
Chihyu,
I have been thinking about contacting you for help with some recipes for my Chinese daughter-in-law. Her birthday is right before Christmas so I would like to make a Chinese meal for her. She told me that she likes all kinds of Chinese: noodles, spicy chicken or fish, Peking duck, beef with potato, pork intestines. I just saw your recipe for crispy chicken wings and believe I would like to try making that for her. You have a link to the Chinese chili peppers. Which level of hotness do you use? Mild hot, medium hot 1 or medium hot 2 or the super hot?
Can you recommend any Chinese noodle dishes? Would she mean noodles basically by themselves or in soup – would you venture a guess?
Hi Pat, Thanks for reaching out. I’ll reply to you directly in a separate email. Cheers.
These are amazing. Nice and crispy with arrowroot and a convection bake, the aromatics and seasoning blend were perfect.
Amazing meal and super easy! Whole family devoured it! Cant wait to try another recipe. Thanks so much!