Asian Sticky Wings (Printable)

Tender wings glazed with a sweet soy-ginger sauce, baked until perfectly sticky and caramelized.

# What You Need:

→ Chicken

01 - 2.5 lbs chicken wings, tips removed, flats and drumettes separated

→ Marinade & Sauce

02 - 1/3 cup soy sauce
03 - 1/4 cup honey
04 - 1/4 cup hoisin sauce
05 - 2 tbsp brown sugar
06 - 2 tbsp rice vinegar
07 - 2 tbsp sesame oil
08 - 4 cloves garlic, finely minced
09 - 1 tbsp fresh ginger, grated
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp chili flakes (optional)

→ Garnish

12 - 2 tbsp toasted sesame seeds
13 - 2 green onions, thinly sliced

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with aluminum foil and place a wire rack on top.
02 - In a large mixing bowl, whisk together soy sauce, honey, hoisin sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and chili flakes.
03 - Add chicken wings to the marinade, tossing thoroughly to coat. Set aside 1/4 cup of the marinade for later glazing.
04 - Arrange wings in a single layer on the wire rack. Bake for 25 minutes.
05 - Remove wings, brush generously with reserved marinade, then return to oven. Bake for 10 to 15 minutes more, turning once and brushing again until wings are deeply caramelized and sticky.
06 - Transfer wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot.

# Expert Suggestions:

01 -
  • These wings get genuinely crispy on the outside while staying juicy inside, no deep fryer required.
  • The sauce tastes like it took hours to develop, but you're literally just whisking ingredients together.
  • One batch disappears so fast you'll want to double the recipe next time.
02 -
  • Pat your wings completely dry before marinating—any excess moisture will steam them instead of letting them crisp, and you'll hate the texture.
  • Don't skip the wire rack setup; it's the difference between sticky wings and wings that sit in their own drippings.
  • Reserve that marinade before you mix the wings in, or you'll forget and end up with raw sauce contamination issues.
03 -
  • If you want extra crispiness, pat wings dry before marinating and increase the oven temperature to 230°C (450°F) for the final 8 minutes.
  • Toasted sesame oil is non-negotiable; regular sesame oil tastes like you forgot to add the actual flavor.
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