Asian Sticky Wings (Printable)

Crispy wings coated in a sweet soy-ginger glaze, 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

→ Garnish

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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - In a large 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 well to coat evenly. Reserve 1/4 cup of marinade for glazing.
04 - Arrange wings in a single layer on the wire rack. Bake for 25 minutes.
05 - Remove wings from oven, brush generously with reserved marinade, and return to oven. Bake for an additional 10–15 minutes, turning once and brushing again, until wings are deeply caramelized and sticky.
06 - Transfer wings to a serving platter. Sprinkle with sesame seeds and green onions. Serve hot.

# Expert Suggestions:

01 -
  • The sauce balances sweet and savory so perfectly people will ask what your secret ingredient is
  • They reheat beautifully for lunch the next day if they last that long
02 -
  • Pat the wings completely dry before tossing in the marinade or they will steam instead of crisp up
  • That wire rack is essential for air circulation so the skin gets crispy all the way around
03 -
  • Watch closely during the last 5 minutes because honey based glazes can go from perfect to burned quickly
  • Let the wings rest for 3 minutes after baking so the sauce sets slightly instead of running everywhere
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