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Asian Sticky Wings Recipe

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4.5 from 117 reviews

These Asian Sticky Wings are irresistibly flavorful with a perfect balance of sweet, savory, and aromatic spices. Marinated overnight in a blend of soy sauce, honey, brown sugar, and traditional Asian seasonings, then baked to golden perfection and coated in a luscious sticky glaze. Garnished with toasted sesame seeds and scallions, they make a perfect appetizer or main dish for an easy weeknight meal or party snack.

Ingredients

Chicken Wings

  • 4 lbs (2 kg) chicken wings, separated into drumettes and wingettes

Marinade and Sauce

  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 3 tablespoons rice vinegar
  • 3 tablespoons oyster sauce
  • 3 tablespoons hoisin sauce
  • 1/4 cup sesame oil
  • 6 cloves garlic, minced
  • 2-inch piece of ginger, grated
  • 2 teaspoons Chinese five-spice powder
  • 1/2 cup water
  • 2 tablespoons cornstarch mixed with 4 tablespoons water (to thicken sauce)

Garnish

  • 2 tablespoons sesame seeds, toasted
  • 1 scallion, finely sliced

Instructions

  1. Prepare the Marinade: In 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 together until the mixture is smooth and thoroughly combined.
  2. Marinate the Wings: Add the chicken wings to the marinade, tossing to ensure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to deeply infuse the meat.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with foil or parchment paper to simplify cleanup, then place a wire rack on each baking sheet for even cooking and crispiness.
  4. Bake the Wings: Arrange the marinated wings in a single layer on the wire racks. Reserve the leftover marinade for the sauce. Bake the wings in the preheated oven for 35-40 minutes, flipping halfway through, until golden brown and slightly charred around the edges.
  5. Make the Sticky Sauce: While the wings bake, pour the reserved marinade into a saucepan. Add 1/2 cup water and bring to a boil over medium heat. Reduce to a simmer and let it cook for 5-7 minutes, allowing the sauce to reduce slightly. Stir in the cornstarch-water mixture and continue simmering for 2-3 minutes until the sauce thickens into a tacky, sticky glaze.
  6. Coat the Wings: Transfer the baked wings to a large mixing bowl. Pour the thickened sticky sauce over the wings and toss well to evenly coat each piece.
  7. Garnish and Serve: Arrange the sauced wings on a serving platter and sprinkle with toasted sesame seeds and finely sliced scallions. Serve immediately, ideally alongside steamed rice or a fresh salad for a complete meal.

Notes

  • For best flavor, marinate the wings overnight, but a minimum of 1 hour will also work.
  • Using wire racks allows hot air to circulate for crispier wings during baking.
  • If you prefer spicier wings, consider adding a teaspoon of chili flakes or Sriracha to the marinade.
  • Leftover wings can be refrigerated for up to 2 days and reheated in the oven to maintain crispiness.
  • The sticky sauce can be made a day ahead and reheated before tossing with the wings.

Find it online: https://crispcharm.com/asian-sticky-wings-recipe/