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Asian Sticky Wings Recipe

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4.5 from 10 reviews

Asian Sticky Wings feature tender, flavorful chicken wings coated in a rich, sticky sauce made from soy sauce, honey, and traditional Asian seasonings, then baked to golden perfection and garnished with sesame seeds and scallions.

Ingredients

Chicken Wings

  • 4 lbs 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 Marinade: In a large bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder until smooth and well combined.
  2. Marinate Wings: Add chicken wings to the marinade, ensuring each wing is fully coated. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow flavors to penetrate.
  3. Preheat Oven and Prepare Baking Sheets: Preheat oven to 400°F (200°C). Line two baking sheets with foil or parchment paper and place wire racks on top for even cooking.
  4. Bake Wings: Arrange marinated wings in a single layer on wire racks. Reserve leftover marinade for sauce. Bake for 40 minutes, flipping halfway, until wings are golden and slightly charred.
  5. Make Sauce: While wings bake, pour reserved marinade and 1/2 cup water into a saucepan. Bring to boil over medium heat, then simmer 5-7 minutes to reduce. Stir in cornstarch slurry and simmer 2-3 minutes until thick and sticky.
  6. Coat Wings: Transfer baked wings to a large bowl. Pour thickened sauce over wings and toss to coat evenly.
  7. Garnish and Serve: Arrange wings on serving platter, sprinkle with toasted sesame seeds and sliced scallions. Serve hot with steamed rice or fresh salad.

Notes

  • For best flavor, marinate wings overnight.
  • Use wire racks for baking to ensure even cooking and crispiness.
  • To make the dish gluten-free, substitute soy sauce with tamari.
  • Leftover wings can be stored in the refrigerator up to 2 days.
  • Adjust sweetness by altering the amount of honey or brown sugar to taste.

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