Asian Sticky Wings

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My Asian Sticky Chicken Wings are a little sweet, a little spicy, and incredibly sticky, with just the right kick to make them the perfect party snack or weeknight dinner!

Nothing is quite like a batch of Asian sticky wings fresh out of the oven, glistening with that sweet and savory sauce. They are so packed with flavor that I find even my kids licking their fingers after every bite.

Whether I’m making them for a game day, a party, a casual dinner, or just because me and my kids need a delicious snack, these wings never disappoint.

Why I love this recipe

The sticky, sweet, and savory glaze seeps into every bite, making these wings taste like something from my favorite takeout spot. They are also baked instead of fried, so I still get all the crispy goodness without the extra hassle.

Love crispy, saucy bites? Try my Orange Chicken and General Tso’s Chicken.

Ingredients

• chicken wings
• sauces: soy sauce, oyster sauce, and hoisin sauce
• honey
• brown sugar
• rice vinegar
• sesame oil
• garlic
• ginger
• Chinese five-spice powder
• cornstarch
• toasted sesame seeds
• scallions

Step by step

1. PIn a large bowl, combine the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder. Whisk until well blended.
2. Add the chicken wings to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat your oven to 400°F. Line two baking sheets with aluminum foil or parchment paper for easy cleanup, and place wire racks on top of each baking sheet.

1. Arrange the marinated chicken wings in a single layer on the wire racks, reserving the marinade for later use. Bake the wings in the preheated oven for 35-40 minutes, turning them halfway through, until they are golden brown and slightly charred on the edges.
2. While the wings are baking, pour the reserved marinade into a large saucepan. Add 1/2 cup of water and bring to a boil over medium heat. Reduce the heat and simmer for about 5-7 minutes until the sauce has slightly reduced. Stir in the cornstarch slurry and continue to simmer for another 2-3 minutes until the sauce thickens to a sticky consistency.
3. Once the wings are cooked, remove them from the oven and transfer them to a large mixing bowl. Pour the thickened sticky sauce over the wings and toss until each piece is thoroughly coated.
4. Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions for a fresh, aromatic finish.

Variations

Spice it up with a little sriracha or red pepper flakes or a splash of fresh lime juice does the trick for a tangy twist. For a smoky depth, try a sprinkle of smoked paprika.

Serving suggestion

Serve these wings with fluffy garlic rice, homemade egg rolls, or pan fried dumplings for a well-rounded meal.

Storage

These wings don’t last long in my house as my kids love them, but if you have leftovers, just refrigerate them in an airtight container for up to three days. Reheat in the oven or air fryer for crispy results, and skip the microwave unless you don’t mind softer wings.

If you try this recipe please comment and rate it below, I love hearing from you!

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