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Asian Sticky Wings Recipe

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4.4 from 632 reviews

Asian Sticky Wings are a flavorful and irresistible appetizer featuring crispy baked chicken wings coated in a sticky, savory-sweet glaze made with soy sauce, honey, hoisin, and aromatic spices. These wings are marinated overnight to deepen the taste, then baked to perfection and tossed in a thickened sticky sauce, garnished with toasted sesame seeds and fresh scallions for an authentic Asian-inspired treat.

Ingredients

Chicken Wings

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

Marinade & 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 (for cooking sauce)
  • 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 soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder. Whisk until smooth and thoroughly combined to create a flavorful marinade.
  2. Marinate the Wings: Add the chicken wings to the marinade, ensuring each wing is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to deeply penetrate the meat.
  3. Preheat and Prepare Baking Setup: Preheat the oven to 400°F (200°C). Line two baking sheets with foil or parchment paper for easy cleanup and place a wire rack on each baking sheet to elevate the wings for even cooking.
  4. Bake the Wings: Arrange the marinated wings in a single layer on the wire racks. Reserve the leftover marinade to make the sauce. Bake wings for 35-40 minutes, flipping halfway through, until golden brown and slightly charred on the edges.
  5. Cook the Sauce: Pour the reserved marinade into a saucepan, add 1/2 cup water, and bring to a boil over medium heat. Reduce heat and simmer for 5-7 minutes to slightly reduce. Stir in cornstarch slurry and simmer an additional 2-3 minutes until the sauce thickens to a 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 coat each wing evenly in the rich glaze.
  7. Garnish and Serve: Arrange the sticky wings on a serving platter. Sprinkle with toasted sesame seeds and finely sliced scallions. Serve hot, paired with steamed rice or a fresh salad for a complete meal experience.

Notes

  • For best flavor, marinate the wings overnight, but at minimum marinate for one hour.
  • Using wire racks on baking sheets helps wings cook evenly and get crispier.
  • The sauce is cooked separately to ensure it thickens and coats the wings perfectly.
  • Feel free to adjust the sweetness or spiciness by adding chili flakes or more honey to taste.
  • Leftover wings can be stored in the fridge and reheated for a delicious snack.

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