These Asian wings with fried onion crumbs are amazing. I mean it, they’re that good. Originally I wasn’t sure what recipe I wanted to create for the blog this week. I had considered something like a salad of winter greens but Mrs. B & B (aka my wife) poo-pooed the idea. “You need to make wings, it’s the Super Bowl this weekend,” she remarked. And so that’s what I’ve done.

The wife always knows best (no sarcasm here at all)! Chicken wings must be crispy. I can’t stand soggy wings with flabby, fatty skin. But deep frying wings at home can be an inconvenience. Rather, I prefer my wings baked in the oven. Done right, they come out just as good. When cooked at high temperatures, the chicken grease renders out and helps make the wings crispy. I lightly coat the skin with cornstarch which absorbs moisture and makes them even crisper. Alternatively, let the wings air-dry on a rack for an hour prior to cooking.

Proper consistency of the wing sauce

Part of the inspiration for the these wings comes from a delicious pork belly sandwich I recently ate. It was topped with fried onions which added a savory flavor and crunchiness. They’re the same fried onions you add to green bean casserole on Thanksgiving. I knew I wanted to use them in some application on the blog and turns out they’re the not-so-secret ingredient that makes these wings so good. I really hope you’re reading this before the big game and decide to make these. I promise you won’t be disappointed.


Serving Size: 2-4


  • 2 pounds chicken wings cut into wingettes and drumettes
  • 1 tablespoon cornstarch
  • 2 tablespoons hoisin sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons gochujang (korean hot bean paste)
  • 2 tablespoons water
  • 2 teaspoons honey
  • 1/3 cup French’s fried onions crushed into consistency of large crumbs


  • Heat oven to 450 degrees.
  • Pat the wings with a paper towel to remove any excess moisture and add to large plastic bag. Add the corn starch and shake to evenly coat the wings. Transfer wings to large, parchment paper-lined cookie sheet. Bake in the oven and flip wings after 20 minutes. Continue to flip wings about every 10 minutes so they brown evenly. Cook for about 40 minutes, or until cooked through and crispy.
  • Meanwhile, add the remainder of the ingredients except the onions to a small sauce pan. Whisk ingredients together and cook over medium heat until the sauce boils and thickens slightly (see post picture for proper consistency).
  • Combine the wings and sauce in a large bowl. Coat wings with fried onions and transfer to serving platter.
  • Eat immediately. Enjoy!


Gochujang is a Korean hot pepper bean paste. Find it at specialty food stores or Asian supermarkets. Eat the wings right away to prevent the onions from becoming soggy.