Asian Chicken Wings

Asian Chicken Wings are a simple, baked version of the classic game day appetizer with a simple glaze that the will impress the whole gang!

This is a sponsored post in partnership with Musselman’s Apple Butter.

Asian Chicken Wings

It’s no secret that my favorite part of game day is most definitely the snacks! These Asian Chicken Wings were a big hit with the whole family.  They are a little sweet and not spicy, because I can’t handle the spicy!

Musselman’s Apple Butter is my go-to ingredient for ramping up the flavors in my recipes.  The Asian-Apple Glazed Salmon Recipe I made a while back was a family favorite and I thought the same flavors would take chicken wings to a whole new level of deliciousness.

How to Make Asian Chicken Wings:

I tossed the chicken wings in vegetable oil along with a few spices and then baked them at a high temperature until they were good and crispy. I highly recommend lining the pan with parchment paper for easy cleanup!

After the wings were baked, I tossed them with a super simple Asian glaze. The glaze was simply, Mussleman’s Apple Butter, orange juice, toasted sesame oil, soy sauce, garlic and ginger.   It really doesn’t get any easier and these are truly tasty!

I added a garnish of green onions and cilantro and watched these Asian Chicken Wings disappear!

This glaze would also be amazing on chicken breasts and now that I think about it, I’m ready for grilling season!

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Asian Chicken Wings

Prep Time10 minutes mins

Total Time1 minute min

Servings: 8

Author: Milisa

Ingredients

for the wings:

• 3 pounds chicken wings
• 2 tablespoons vegetable oil
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon ground ginger

for the sauce:

• 3/4 cup Musselman's Apple Butter
• 1/2 cup orange juice
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon ground ginger
• 2 green onions green parts sliced
• 2 tablespoons cilantro chopped

Instructions

• Preheat oven to 400 degrees.
• Rinse chicken wings and pat dry. Add vegetable oil, salt, garlic and ginger to a large bowl and whisk to combine. Toss chicken wings in oil and seasoning mixture until well coated. Place on a lined or greased baking sheet, separating so that they are not touching. Bake for 50 minutes or until crispy and cooked through.
• About 10 minutes before wings are finished baking, prepare sauce.
• Add Musselman's Apple Butter, orange juice, soy sauce, sesame oil, garlic and ginger to a medium- sized pan. Place over medium-low heat until heated through. Set aside until wings are baked.
• Remove wings from baking sheet into sauce and toss to coat. Place on a serving tray and sprinkle with green onion tops and cilantro. Serve immediately.