Go Back
+ servings
Servings: 4

Oven Baked Beijing Wings

Prep Time:
1 hr
Cook Time:
20 mins
Total Time:
1 hr 20 mins
Oven Baked Beijing Wings - Recipe from "Cook This Not That Cookbook"
5 from 4 votes
Leave a Review »


For the wings and marinade:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar — , divided
  • 3 garlic cloves — , minced
  • 1 tbsp grated fresh ginger — (I recommend using fresh )
  • 2 lbs chicken wings — (the smaller the better)

For the sauce:

  • 2 tbsp butter
  • 1 tbsp Sriracha
  • Juice from 1/2 lime

For garnishing:

  • toasted sesame seeds
  • chopped scallions


  1. Combine soy sauce, 2 tbsp brown sugar, garlic and ginger in a large zip lock bag. Add wings and mix to coat. Seal the bag and marinade in the fridge for 1 hour (or overnight).
  2. Preheat oven for 450F. Line a baking sheet with aluminum foil. Spray with cooking spray.
  3. Remove wings from the marinade and place on the baking sheet, leaving some space between them. Roast for 15-20 minutes until the meat is firm and fully cooked. The skin should be dark and starting to caramelize.
  4. In a skillet heat butter, Sriracha, lime juice and sugar. Add wings and saute for 2-3 minutes until the sauce coats them.
  5. Garnish with toasted sesame seeds and scallions.

Recipe Notes

Oven Baked Beijing Wings - Recipe from "Cook This Not That Cookbook"
Course: Appetizer

Nutrition Information

Calories: 397, Fat: 25g, Saturated Fat: 9g, Cholesterol: 109mg, Sodium: 1292mg, Potassium: 275mg, Carbohydrates: 17g, Sugar: 13g, Protein: 24g, Vitamin A: 355%, Vitamin C: 4%, Calcium: 36%, Iron: 1.9%