Asian Sticky Wings (Printable)

Chicken wings baked in a sticky soy-ginger glaze, perfect for flavorful appetizers or snacks.

# What You Need:

→ Chicken

01 - 2.5 pounds 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 tablespoons brown sugar
06 - 2 tablespoons rice vinegar
07 - 2 tablespoons sesame oil
08 - 4 cloves garlic, finely minced
09 - 1 tablespoon fresh ginger, grated
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon chili flakes (optional)

→ Garnish

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

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with 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 the chicken wings to the marinade and toss until thoroughly coated. Reserve 1/4 cup of marinade for later glaze.
04 - Arrange the wings in a single layer on the prepared wire rack. Bake for 25 minutes.
05 - Remove wings from the oven and brush generously with the reserved marinade. Return to the oven and bake for an additional 10 to 15 minutes, turning once and brushing again, until wings are caramelized and sticky.
06 - Transfer wings to a serving platter, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.

# Expert Advice:

01 -
  • They're crispy on the outside, tender and glazed on the inside, with a sauce that hits sweet, savory, and umami all at once.
  • Forty minutes total means they come together faster than delivery, and your kitchen smells incredible the whole time.
  • These work for a casual dinner, a party platter, or impressing someone without actually pretending you know what you're doing.
02 -
  • Pat your wings dry with paper towels before marinating—moisture is the enemy of crispiness, and dry wings crisp up in a way that wet wings never will.
  • That reserved marinade is crucial because fresh marinade that hasn't touched raw chicken can go back on during cooking and caramelize beautifully, while the original batch cannot.
  • Watch the wings in the final minutes because every oven is different—some brown faster than others, and you want caramelized, not charred.
03 -
  • If your wings look dry after baking, brush them lightly with a little more sesame oil mixed with a tiny drizzle of soy sauce right before serving.
  • Make the glaze the morning of if you want to, but whisk it again before using it because the sugar settles at the bottom.
  • Serve these with something that cuts the richness—pickled vegetables, steamed rice, or even a simple green salad works perfectly.
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