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Asian Sticky Wings

There’s something about sticky, saucy wings that just screams party. Maybe it’s the way they look, or maybe it’s how they disappear from the plate before you even get a second serving. Either way, these Asian Sticky Chicken Wings are a game-changer.

I’ve made these wings countless times, family game nights, backyard barbecues, and even those snack times when you just need something delicious. They’re sweet, savory, and packed with bold flavors. Plus, they’re incredibly easy to make.

Whether you’re hosting a party or just craving something indulgent, this recipe is a winner. Let’s get cooking!

asian baked sticky chicken wings

Why You’ll Love These Asian Sticky Wings

Easy to make: Simple ingredients, straightforward steps, and no deep-frying.
Flavor-packed: A perfect mix of soy sauce, honey, garlic, and ginger for that irresistible sweet and savory taste.
Party favorite: Serve them up, and watch them disappear in minutes!

Here’s What You’ll Need

  • 4 lbs (2 kg) chicken wings, separated into drumettes and wingettes
  • ½ cup soy sauce
  • ¼ cup honey
  • 3 tablespoons brown sugar
  • 3 tablespoons rice vinegar
  • 3 tablespoons oyster sauce
  • 3 tablespoons hoisin sauce
  • ¼ cup sesame oil
  • 6 cloves garlic, minced
  • 2-inch piece of ginger, grated
  • 2 teaspoons Chinese five-spice powder
  • ½ cup water
  • 2 tablespoons cornstarch mixed with 4 tablespoons water
  • 2 tablespoons sesame seeds, toasted
  • 1 scallion, finely sliced

Step-by-Step Instructions

Step 1: Make the Marinade

In a large mixing bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, garlic, ginger, and Chinese five-spice powder. The smell alone will have you drooling!

Step 2: Marinate the Wings

Toss the chicken wings in the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, but if you have the time, let them marinate overnight. Trust me, the longer they sit, the more flavor they soak up!

Step 3: Preheat the Oven

Set your oven to 400°F (200°C). Line two baking sheets with aluminum foil or parchment paper for easy cleanup, and place wire racks on top. This setup lets the wings cook evenly and get that perfect crispiness.

Step 4: Bake the Wings

Arrange the marinated wings in a single layer on the wire racks. Bake for 35-40 minutes, flipping the wings halfway through. Brush on more marinade if needed. Reserve the rest of the marinade. You’ll need it for the sauce. When cooked your chicken wings will be golden-brown with slightly crispy edges.

cook chicken sticky wings

Step 5: Make the Sticky Sauce

While the wings are baking, pour the reserved marinade into a saucepan. Add ½ cup water and bring it to a boil over medium heat. Let it simmer for 5-7 minutes, then add the cornstarch slurry (2 tablespoons cornstarch mixed with 4 tablespoons water). Stir well and continue cooking for another 2-3 minutes until it thickens into a beautiful, glossy glaze.

sticky wings glaze

Step 6: Toss the Wings in Sauce

Once the wings are done, transfer them to a large bowl. Pour the thickened sticky sauce over them and toss until every wing is coated in that glossy goodness.

Step 7: Garnish and Serve

Plate your wings, sprinkle with toasted sesame seeds and sliced scallions, and serve immediately. The aroma alone will have everyone rushing to the table!

Baked Asian sticky wings

Tips for the Best Sticky Wings

🔹 Marinate Overnight: If you can, let the wings marinate overnight. The flavors deepen, and the meat becomes extra juicy.

🔹 Use a Wire Rack: This helps air circulate around the wings, making them crisp up better in the oven.

🔹 Double the Sauce: If you love extra sauce for dipping, make a little extra and keep it on the side!

🔹 Want a Spicy Kick? Add a teaspoon of chili flakes or a squirt of sriracha to the marinade.

What to Serve with Asian Sticky Wings

These wings are great on their own, but if you want a full meal, here are some perfect pairings:

Steamed Rice: The extra sauce drizzled over rice? Absolute perfection.
Crisp Asian Slaw: Something light and fresh to balance the sticky sweetness.
Garlic Noodles: Because more garlic is never a bad idea!

Frequently Asked Questions

1. Can I make these wings in an air fryer?
Absolutely! Cook them at 375°F (190°C) for about 25-30 minutes, flipping halfway. Then, toss them in the thickened sauce.

2. Can I use frozen wings?
Yes, but thaw them completely and pat them dry before marinating. This helps the sauce stick better.

3. How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 10 minutes or air fry for 5-7 minutes.

There’s a reason these Asian Sticky Wings have become a go-to in my kitchen. They’re easy, full of flavor, and always a crowd-pleaser. Whether you’re making them for a party, a weekend snack, or just because, this recipe is one you’ll want to keep handy.

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