Asian Sticky Wings (Printable Version)

Crispy wings coated in a sweet and savory soy-ginger glaze, baked to caramelized perfection.

# 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

# How to Make:

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 the marinade for glazing.
04 - Arrange wings in a single layer on the 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 deeply caramelized and sticky.
06 - Transfer wings to a serving platter. Sprinkle with sesame seeds and green onions. Serve hot.

# Expert Tips:

01 -
  • The sauce becomes this incredible sticky glaze that coats your fingers in the best possible way
  • They disappear faster than you can plate them, so make double if you are feeding a crowd
02 -
  • Pat the wings dry before marinating if you want them extra crispy, the less moisture the better the crunch
  • Letting them get deeply colored is not burning, it is flavor development so do not be afraid of dark edges
03 -
  • The wire rack makes all the difference between crispy and soggy so do not skip it
  • Room temperature wings cook more evenly so take them out of the fridge 20 minutes before baking
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