RITZ Spicy Asian Chicken Wings


RITZ spicy Asian chicken wings are delicious bites of sweet and spicy crowd-pleasing chicken, perfect for your Game Day party. The RITZ cracker breading adds a tasty crispy coating of buttery rich flavor that pairs splendidly with the Asian inspired sauce. Everyone wins when you serve these yummy chicken wings!

Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
15 servings


  • 1 cup apple cider vinegar

  • cup soy sauce

  • cup water

  • 2 cups brown sugar

  • 6 serrano chile peppers, seeded and minced

  • 2 tablespoons grated fresh ginger

  • 1 teaspoon salt

  • 1 quart canola oil for frying

  • 3 pounds chicken wings, split and tips removed

  • 42 RITZ Crackers, finely crushed

  • 2 eggs, beaten


  1. Combine apple cider vinegar, soy sauce, water, brown sugar, Serrano peppers, ginger, and salt in a small saucepan. Bring mixture to a gentle boil over medium-high heat, stirring frequently. Continue cooking and stirring until reduced down by 1/3, about 20 minutes. The flavors will intensify as the sauce thickens and becomes syrupy. Divide the sauce, reserving 1 1/4 cups for serving.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Rinse wings and pat dry. Place about a cup of crushed crackers in a bowl for breading. Dip a chicken wing in the beaten egg and allow excess to drip off. Then coat chicken wing with RITZ cracker crumbs. Place chicken wing on a foil lined baking sheet. Repeat until all chicken is coated, adding more crushed crackers to bowl as needed.

  4. Heat cooking oil in a 2.5-quart saucepan to 375 degrees F. Carefully place 3 to 4 chicken wings in hot oil and fry until crispy, 1 to 2 minutes. Remove wings with a slotted spoon and drain on paper towels. Continue to fry the chicken in this manner until all are crispy.

  5. Lightly spray two foil lined baking sheets with cooking spray. Using 3/4 cups sauce, lightly coat each chicken wing and place on foil lined baking sheet in a single layer trying not to crowd the chicken.

  6. Place baking sheets in the preheated oven and bake until cooked through, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes; serve with reserved sauce, cucumber, carrots and enjoy!


Substitute: Prepare as directed using jalapeno peppers. But because Serrano peppers are spicier than jalapeno peppers, DO NOT seed the jalapenos in order to keep the heat intensity.

Serve with cucumber and carrots.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

728 Calories
67g Fat
28g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 728
% Daily Value *
Total Fat 67g 85%
Saturated Fat 10g 49%
Cholesterol 43mg 14%
Sodium 641mg 28%
Total Carbohydrate 28g 10%
Dietary Fiber 0g 1%
Total Sugars 20g
Protein 6g
Vitamin C 1mg 6%
Calcium 27mg 2%
Iron 1mg 4%
Potassium 101mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.