Asian Chicken Wings

As a kid, I loved my dad’s Asian Chicken Wings, and they’re still a favorite dish of mine to this day. Add everything into one big pot, let it braise, and you’ll have flavor-packed, tender wings that rivals any restaurant.

These braised Asian Chicken Wings bring back memories of weeknight dinners growing up.

Video: Watch Us Make This Recipe

Amy’s Notes

These Asian Chicken Wings take me straight back to my childhood. My dad never followed a recipe, but the result was always perfect. I finally captured the precise recipe to hand down to my own kids.

Big, Bold Flavor: The combo of soy sauce, garlic, ginger, star anise, and five-spice gives these wings a rich, savory depth that tastes like something you’d get at a great Chinese restaurant.
Simple, One-Pot Recipe: Everything goes into one big pot – no extra dishes, no complicated steps. Just toss it all in and let it simmer until the wings are fall-off-the-bone tender. It reminds me of this Garlic Soy Braised Chicken.
Simple and Practical: This dish brings back so many memories, but it’s also incredibly practical. It uses simple ingredients, feeds a crowd, and tastes even better the next day, just like my dad’s Honey Soy Chicken.
Forever a Family Favorite: These wings taste like home, and I think your family will love them as much as mine does.

Key Recipe Ingredients

Overhead shot of ingredients to make Asian chicken wings at home.

Chicken Wings – Sectioned and simmered low and slow, these wings turn incredibly tender and soak up all the bold, savory-sweet flavor from the braising liquid.
Chinese Rice Cooking Wine – A key ingredient in Chinese cooking, this rice-based cooking wine adds depth and subtle sweetness that enhances the overall richness of the sauce.
Soy Sauce & Maggi Sauce – A combo of umami-rich soy and deeply savory Maggi sauce gives the dish layers of complex flavor.
Garlic, Ginger, and Star Anise – This aromatic trio infuses the wings with warmth and fragrance, while the star anise adds a gentle licorice note that’s signature in many traditional Chinese dishes.
Chinese Five-Spice Powder – A fragrant blend of spices that adds a sweet-spicy dimension in a deeply flavorful braising sauce.

Substitutions And Variations

Here are some of our favorite substitutions and variations:

Chicken Options: Wings are ideal for this recipe, but you can also use drumsticks or bone-in thighs for a heartier version. Adjust the cook time to ensure everything turns tender.
Rice Cooking Wine Swap: If you don’t have Chinese rice cooking wine, use dry sherry or sake. Avoid rice vinegar, as it won’t give the same depth of flavor.
Sugar Adjustments: White sugar adds balance to the savory notes, but brown sugar or honey can be used for a slightly deeper flavor.

Step-By-Step Recipe Instructions

Chicken wings being patted dry to make Asian chicken wings at home.

Spices and ingredients being added to a pot with chicken wings to make braised Asian chicken wings at home.

Dry the chicken well.
Add seasonings to the chicken.

Closeup shot of wing chickens being braised in a pot to make Asian chicken wings at home.

Chopped green onions being sprinkled on top of freshly cooked Asian chicken wings.

Braise the wings for about an hour.
Serve with braising sauce.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Take a look at our best prep-ahead strategies for this recipe:

Marinate Wings Overnight: You can combine the wings with the sauce ingredients and let them marinate in the fridge overnight. Bonus: it’ll add extra depth of flavor!
Entirely Make Ahead: These wings can be made completely in advance. Once cooked, let them cool and store in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, covered, until warmed through. Add a splash of water if the sauce has thickened too much.

Closeup shot of Asian Chicken Wings in a blue serving bowl. — These Asian Chicken Wings are the kind of dish that draws everyone into the kitchen.

What To Serve with Asian Chicken Wings

Rice and Noodles

Vegetables and Salads

For something crisp and refreshing, serve the wings alongside an Asian Chopped Salad or Asian Pasta Salad. Both add just the right contrast to the tender, braised chicken.
You can also roast up some veggies or serve them with Air Fryer Broccoli for a warm, balanced plate.

Other Asian-Inspired Favorites

Did you make this?

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These Asian Chicken Wings are easy and scrumptious! Combine the wings and seasonings into one big pot; let it braise, and watch it get devoured! The sauce is divine.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Towel dry chicken wings well. Place in a heavy large pot. Add all remaining ingredients into pot, stirring to combine wings and seasonings well.
Cover and cook over medium heat for 1 hour, stirring every 15 minutes. If wings aren’t completely tender by 1 hour, add another 15 minutes. The meat should be fall-off-the-bone tender.
Serve immediately with sauce. Pour extra sauce over rice, if desired.

Towel-dry the wings thoroughly before cooking. This helps the sauce cling better and gives you a cleaner braise.
Be sure to use Chinese rice cooking wine, not rice vinegar. The wine adds depth and umami, while vinegar would throw off the flavor.
Keep the pot covered while simmering and stir every 15 minutes to ensure the wings cook evenly and soak up all the seasoning.
If you like heat, add whole dried chilies. For a spicier result, break them open before adding. Remove them before serving if you want a milder flavor.
The chicken should be fall-apart tender by the end of cooking. If it is not quite there after an hour, simmer for 10 to 15 more minutes.
This recipe is part of our Chinese Recipes Collection.
Serve the wings with Instant Pot Jasmine Rice to soak up the rich, savory sauce. The sauce also works well with noodles like our Dan Dan Noodles.

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Course: Appetizer, Main

Cuisine: Asian

Diet: Gluten Free

Method: Braise, Stovetop

Frequently Asked Questions

How spicy are these wings?

They’re not spicy, but you can add 2–3 whole dried chilies for a subtle kick. Feel free to use more or omit them based on your spice preference.

Do I need to marinate the wings first?

No marinating is needed. The long braising process infuses all the flavors directly into the wings. That being said, you can marinate the wings in seasonings the night before, if you’d like.

How do I know when the wings are done?

The wings should be fall-off-the-bone tender after about 1 hour of simmering. If they’re not quite there, give them another 15 minutes.

How long do leftovers keep?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or broth if needed.

Can I freeze leftovers?

Absolutely. Transfer leftovers to an airtight container and freeze for up to one month.

More to Cook And Eat

Potstickers (Asian Dumplings) – There are takeout potstickers and frozen store-bought potstickers. But there’s nothing like homemade ones. Fresh, healthier, and always scrumptious!
Super Easy Asian Meatballs – These Easy Asian Glazed Meatballs are just the ticket when you want a fast, family-friendly meal in a jiffy on any busy weeknight. Serve over your favorite bowl of rice.
Asian Burgers with Sriracha Mayo – If you’re looking to spice up your burger routine, look no further. These Asian Burgers with Sriracha Mayo are saucy and remarkably delicious.
Asian Chicken Skewers – Asian chicken skewers are teeming with the mouthwatering flavors of a sweet and sour Asian marinade that’s perfect for a cookout and guaranteed to leave no leftovers!