Crispy, sticky, and full of flavor, these Asian Sticky Chicken Wings are the ultimate crowd-pleasing appetizer or game-day snack. Coated in a savory-sweet glaze made with soy sauce, honey, garlic, and a little spice, every bite is finger-licking good.

Whether you serve them for parties, family dinners, or as a flavorful side, these wings will quickly become a favorite in your recipe rotation.

Asian Sticky Chicken Wings

Details

Servings: 8 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Ingredients

• 4 pounds (2 kg) chicken wings, separated into drumettes and wingettes
• 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 garlic cloves, minced
• 2-inch piece fresh ginger, grated
• 2 Teaspoons Chinese five-spice powder
• 1/2 cup water
• 2 Tablespoons cornstarch mixed with 4 Tablespoons water (slurry)
• 2 Tablespoons sesame seeds, toasted
• 1 scallion, finely sliced

Instructions

1. Make the Marinade: In a large bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, garlic, ginger, and Chinese five-spice powder until smooth.
2. Marinate the Chicken: Add the wings, tossing to coat each piece evenly. Cover and refrigerate for at least 1 hour (or overnight for maximum flavor).
3. Preheat and Prepare: Set your oven to 400°F (200°C). Line baking sheets with foil or parchment, then place a wire rack on top for even cooking.
4. Bake the Wings: Arrange wings in a single layer on the rack. Save the marinade for the sauce. Bake for 35–40 minutes, flipping halfway through, until the skin is crispy and golden.
5. Cook the Sauce: While the wings bake, transfer the leftover marinade to a saucepan. Add 1/2 cup water, then bring to a boil. Lower the heat and simmer for 5–7 minutes. Stir in the cornstarch slurry and cook until thick and sticky, about 2–3 minutes more.
6. Coat and Toss: Place baked wings in a large bowl. Pour the sticky sauce over them and toss until every wing is glazed.
7. Serve: Garnish with toasted sesame seeds and sliced scallions. Enjoy hot with rice, noodles, or fresh veggies on the side.

Notes & Tips

• Extra Crispy Tip: Pat wings dry with paper towels before marinating for a crispier skin.
• Spice it Up: Add chili flakes or sriracha to the marinade for extra heat.
• Meal Prep Friendly: You can marinate the wings the night before and bake them when ready to serve.
• Air Fryer Option: Cook at 380°F (193°C) for 20–25 minutes, shaking halfway, then toss in the sauce.