Asian Sticky Wings (Printable)

Tender chicken wings glazed in a sweet soy-ginger sauce and baked for a caramelized finish.

# What You'll Need:

→ Chicken

01 - 2.5 lbs chicken wings, tips removed, flats and drumettes separated

→ Marinade & Sauce

02 - ⅓ cup soy sauce
03 - ¼ cup honey
04 - ¼ 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 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon chili flakes (optional)

→ Garnish

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

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with aluminum foil and place a wire rack on top.
02 - Whisk together soy sauce, honey, hoisin sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and chili flakes in a large bowl.
03 - Add chicken wings to the marinade and toss to coat evenly. Reserve ¼ cup of the marinade for glazing.
04 - Arrange wings in a single layer on the prepared wire rack. Bake for 25 minutes.
05 - Remove wings from oven, brush with reserved marinade, return to oven, and bake an additional 10 to 15 minutes, turning once and brushing again, until caramelized and sticky.
06 - Transfer wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot.

# Expert Suggestions:

01 -
  • The sauce creates this incredible sticky coating that keeps the wings juicy while developing amazing caramelized flavor
  • They are incredibly forgiving and hard to mess up, making them perfect for beginner cooks and entertaining alike
  • The combination of sweet honey, savory soy, and aromatic ginger hits every single craving at once
02 -
  • Patting the wings dry before marinating is essential for getting that skin crispy instead of soggy
  • The wire rack is not optional, it makes the difference between okay wings and incredible ones with crispy skin all around
  • Watch closely during the last few minutes because the sugar in the glaze can go from perfect to burnt quickly
03 -
  • Line your baking sheet with foil for easier cleanup, because the sugar will definitely drip and create a mess
  • Let the wings rest for 5 minutes after baking so the glaze sets slightly and does not run off immediately
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