These Crispy Oriental Chicken Wings feature a savory soy-garlic coating and a crunchy corn flake crust enhanced with onion and ginger. Designed for microwave preparation, they're a quick and convenient appetizer that delivers surprising texture and flavor with minimal effort.
Flavor Profile
Savory, garlicky, crunchy, lightly sweet, Asian-inspired
Equipment Needed
13 x 9-inch microwave-safe baking dish
Ingredients
1½ pounds chicken wings, separated
1 medium egg
½ cup soy sauce
2 tablespoons garlic powder
¼ teaspoon ground ginger
1 medium onion, finely diced
2 cups finely crushed corn flakes
Instructions
- In a medium bowl, whisk together the egg, soy sauce, garlic powder, and ground ginger until thoroughly combined.
- On a sheet of wax paper or parchment paper, combine the crushed corn flakes and diced onion.
- Dip each chicken wing into the soy sauce mixture.
- Roll the coated wings in the corn flake mixture until evenly covered.
- Arrange the wings in a single layer in a 13 x 9-inch microwave-safe glass baking dish.
- Cover the dish loosely with a microwave-safe lid or vented microwave-safe wrap.
- Microwave on High power for 10 minutes.
- Remove the cover and continue microwaving for an additional 10 minutes, or until the wings are fully cooked and reach an internal temperature of 165°F (74°C).
- Allow the wings to rest for 3 to 5 minutes before serving.
Recipe Notes
Heat Adjustment Suggestions
Add ½ teaspoon crushed red pepper flakes to the coating mixture for extra heat.
Mix 1 teaspoon chili powder into the corn flake coating for a spicy variation.
Serve with hot mustard or sweet chili sauce.
Make-Ahead Tips
The wings may be coated several hours ahead and refrigerated before cooking.
The corn flake coating mixture can be prepared up to 2 days in advance.
Serving Suggestions
Serve with sweet and sour sauce, plum sauce, or soy dipping sauce.
Pair with fried rice, vegetable stir-fry, or Asian slaw.
Excellent as a quick appetizer, party snack, or game-day treat.
CRISPY ORIENTAL CHICKEN WINGS (Microwave Crunch with Asian Flair)
Ingredients
Equipment
Method
- In a medium bowl, whisk together the egg, soy sauce, garlic powder, and ground ginger until thoroughly combined.
- On a sheet of wax paper or parchment paper, combine the crushed corn flakes and diced onion.
- Dip each chicken wing into the soy sauce mixture.
- Roll the coated wings in the corn flake mixture until evenly covered.
- Arrange the wings in a single layer in a 13 x 9-inch microwave-safe glass baking dish.
- Cover the dish loosely with a microwave-safe lid or vented microwave-safe wrap.
- Microwave on High power for 10 minutes.
- Remove the cover and continue microwaving for an additional 10 minutes, or until the wings are fully cooked and reach an internal temperature of 165°F (74°C).
- Allow the wings to rest for 3 to 5 minutes before serving.
Nutrition
Notes
Mix 1 teaspoon chili powder into the corn flake coating for a spicy variation.
Serve with hot mustard or sweet chili sauce. Make-Ahead Tips The wings may be coated several hours ahead and refrigerated before cooking.
The corn flake coating mixture can be prepared up to 2 days in advance. Serving Suggestions Serve with sweet and sour sauce, plum sauce, or soy dipping sauce.
Pair with fried rice, vegetable stir-fry, or Asian slaw.
Excellent as a quick appetizer, party snack, or game-day treat.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by classic Asian-style chicken appetizers that combine soy sauce, garlic, and crispy coatings to create flavorful finger foods with minimal preparation.
Source: Taste of Home
Nutrition Information
Estimated per serving (based on 24 appetizer servings)
Calories: 95
Protein: 6 g
Carbohydrates: 5 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 20 mg
Sodium: 220 mg
Fiber: 0 g
Sugar: 1 g
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 appetizer servings
Difficulty: Easy
