Craving the bold flavor of Chinese fried chicken wings but want a lighter alternative that skips the deep frying? These No Chinese Fried Chicken Wings deliver all the crispy texture and sticky glaze you love — but without the added oil and mess of traditional frying.
Oven-baked (or air-fried) and coated in a sweet-savory garlic-soy glaze, these wings are perfect for game days, parties, or weeknight dinners. Packed with flavor and easy to prepare, this recipe captures the essence of classic Chinese-style wings with a healthier twist.
Ingredients
This recipe serves 4 to 6 people.
For the Chicken Wings
- Two pounds chicken wings, separated into flats and drumettes
- One tablespoon baking powder (not baking soda)
- One teaspoon salt
- Half teaspoon black pepper
- Half teaspoon garlic powder
For the No-Fry Chinese-Style Glaze
- One third cup low-sodium soy sauce
- One third cup honey or brown sugar
- Two tablespoons rice vinegar
- One tablespoon sesame oil
- Two garlic cloves, minced
- One teaspoon grated fresh ginger
- One teaspoon chili garlic sauce or sriracha (optional, for heat)
- One tablespoon cornstarch mixed with two tablespoons cold water (for thickening)
Preparation Time
- Prep time: 15 minutes
- Cook time: 40 to 45 minutes (oven) or 25 minutes (air fryer)
- Total time: 55 to 60 minutes
Step-by-Step Instructions
Step 1: Prep the Chicken Wings
- Preheat your oven to 425 degrees Fahrenheit (or air fryer to 400 degrees).
- Pat the chicken wings completely dry using paper towels. Removing excess moisture is key for crispiness.
- In a large bowl, toss the wings with baking powder, salt, black pepper, and garlic powder.
- Arrange the wings on a wire rack over a baking sheet lined with parchment paper. This allows air to circulate and fat to drip off.
Step 2: Bake or Air Fry
- Bake in the preheated oven for 40 to 45 minutes, flipping halfway through, until golden and crispy.
- If using an air fryer, cook for 25 minutes, shaking the basket every 8 to 10 minutes for even browning.
- While wings are cooking, prepare the glaze.
Step 3: Make the No-Fry Chinese Glaze
- In a small saucepan, combine soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, ginger, and chili sauce if using.
- Bring to a simmer over medium heat, stirring occasionally.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens. Remove from heat.
Step 4: Toss and Serve
- When wings are fully cooked and crisp, transfer them to a large bowl.
- Pour the warm glaze over the wings and toss to coat evenly.
- Serve hot, garnished with sesame seeds or chopped green onions if desired.
Serving Suggestions
- Serve with steamed jasmine rice or sticky rice for a complete meal.
- Pair with pickled vegetables or an Asian slaw for contrast and crunch.
- For appetizers, present with toothpicks and a drizzle of extra sauce on the side.
- Great for game day spreads alongside edamame, dumplings, or spring rolls.
Nutritional Highlights
| Nutrient | Per Serving (approx. 4 to 5 wings) |
|---|---|
| Calories | 310 |
| Protein | 23 grams |
| Total Fat | 18 grams |
| Saturated Fat | 5 grams |
| Carbohydrates | 15 grams |
| Sugars | 10 grams |
| Fiber | 0 grams |
| Sodium | 680 milligrams |
Key Benefits:
- High in protein to support energy and muscle function
- Lower in fat compared to deep-fried versions
- Baked preparation reduces oil and calories while keeping texture crisp
- Soy-ginger glaze offers antioxidants and anti-inflammatory benefits from garlic and ginger
Tips for Best Results
- Do not skip the baking powder — it helps break down skin proteins, creating a crunchy crust in the oven.
- Use a wire rack when baking to allow air circulation and even crisping.
- Dry the wings thoroughly before seasoning to prevent sogginess.
- Toss wings in glaze only after baking to keep the skin crispy and flavorful.
Variations to Try
- Add a splash of orange juice or zest for a citrus-forward glaze.
- Swap the honey for maple syrup or agave nectar for a different sweetener.
- Use gluten-free tamari instead of soy sauce for a gluten-free version.
- Add crushed peanuts or sesame seeds for added texture.
No Chinese Fried Chicken Wings offer everything you love about traditional Chinese takeout wings — bold flavors, sticky glaze, and crispy skin — without the deep frying. Easy to make and customizable to your taste, they are a crowd-pleaser for any occasion.
Try this recipe once and you will never miss the fryer again. It is proof that healthier methods can still deliver unbeatable flavor and texture.