Spiced Cherry Chicken Wings

Oven-baked chicken wings with a cherry ginger soy glaze.

These wings are a little sweet, a little spicy, and packed with Asian flavors. They get baked in the oven until crispy, then glazed. No deep frying required!

These wings are super easy to make, but they do require a lot of attention. The wings are cooked at two different temperatures and are flipped frequently. The lower temperature renders the fat from the skin and starts the cooking process. The higher temperature crisps the skin and sets the glaze. The constant flipping of the chicken allows the skin to cook evenly.

As seen in the picture above, I like to line my sheet pan with foil when making these wings. The foil catches any dripping from the chicken and glaze that can burn at 425 degrees. This lining makes for easy cleanup, keeping the pan nice no soaking or scrubbing needed!

The glaze for the wings is made with Asian spices and cherries. The flavor is slightly sweet and reminiscent of five-spice. These flavors make the glaze a delicious pairing for dark meat, duck, or even pork.

These wings would also be delicious cooked on the grill. Heat a grill to 325-350 degrees. Toss the wings in the glaze. Place them on the grill but not over direct flame. Frequently flip and brush the wings with glaze. Cook for 45-60 minutes or until the chicken reaches 165 degrees and the glaze starts to caramelize.

Spiced Cherry Chicken Wings

Course Appetizer, Snack
Total Time 1 hour 30 minutes
Servings 2


Cherry Glaze

  • 1 cup cherries halved and pitted
  • 3 tbsp brown sugar
  • 1 tsp black vinegar
  • 1 tbsp soy sauce
  • 1 inch piece ginger sliced
  • 2 cloves whole
  • 1/2 star anise
  • 1/8 tsp chili flake
  • 1/4 cup water
  • 1/8 tsp black peppercorn
  • 1/8 tsp coriander seed


  • 12 chicken wings
  • 1/2 tsp salt
  • green onion for garnish



  • Combine all the ingredients in a small pot and set over low/medium-low heat. Bring to a simmer. Cook until the cherries are soft and the liquid has reduced to 1/3. Strain the liquid and push the cherry pulp through the sieve. Discard the skins and spices. Set the glaze aside until ready for use.


  • Preheat the oven to 250 degrees. Pat the chicken wings dry and sprinkle with salt. Cover a sheet pan with foil and place a rack on top. Place the chicken wings on the rack and bake for 15 minutes. Turn the wings over and bake another 15 minutes. Turn the wings again and increase the heat to 425. Bake for 15 minutes, Turn over and glaze with sauce. Bake for 15 more minutes. Glaze again and bake 5 minutes. Remove from oven and cool slightly before serving. Garnish with green onions if desired.

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