Crispy Baked Asian Sticky Chicken Wings
These Crispy Baked Asian Sticky Chicken Wings are a crowd-pleasing recipe with rich layers of sweet and savory flavors. The irresistible sticky glaze coats the crispy wings, creating a luscious layer that bursts with flavor in every bite, for the ultimate football party food idea.
For more party food ideas try my baked chicken meatballs, little smokies in crockpot, onion chip dip and my crack chicken sliders.
Best Asian-Style Sticky Wings For A Party
These Asian chicken sticky wings are so good and strike a wonderful balance of flavors that gives a new meaning to finger licking good!
I love to serve them as a hot appetizer at New Years or Super Bowl gatherings and also enjoy them for dinner with favourite sides like egg rolls or stir fry and rice.
Garnished with sesame seeds and freshly chopped green onions to make them look as good as they taste!
Ingredients
- Chicken Wings – separated into drumettes and wingettes
- Soy Sauce
- Honey
- Brown Sugar
- Rice Vinegar
- Oyster Sauce
- Hoisin Sauce
- Sesame Oil
- Garlic Cloves – minced
- Ginger – freshly grated or use 1/4 teaspoon of ground ginger
- Chinese Five-Spice Powder
- Cornstarch
Garnishes (optional)
- Sesame Seeds – toasted
- Scallion or Green Onion – finely sliced
How To Make Asian Sticky Wings
Prepare the Marinade: In a large bowl, combine the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder. Whisk until well blended.
Marinate the Wings: Add the chicken wings to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
Preheat the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with aluminum foil or parchment paper for easy cleanup, and place wire racks on top of each baking sheet.
Bake the Wings: Arrange the marinated chicken wings in a single layer on the wire racks. Reserve the marinade for later use. Bake the wings in the preheated oven for 35-40 minutes, turning halfway through, until they are golden brown and slightly charred on the edges.
Prepare the Sticky Sauce: While the wings are baking, pour the reserved marinade into a large saucepan. Add 1/2 cup of water and bring to a boil over medium heat. Reduce the heat and simmer for about 5-7 minutes until the sauce has reduced slightly. Stir in the cornstarch slurry and continue to simmer for another 2-3 minutes until the sauce thickens to a sticky consistency.
Coat the Wings: Once the wings are cooked, remove them from the oven and transfer them to a large mixing bowl. Pour the thickened sticky sauce over the wings and toss until each piece is thoroughly coated.
Garnish and Serve: Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion for a fresh, aromatic finish.
Enjoy: Serve the honey soy sticky chicken wings hot as an appetizer or main dish with your favorite sides, such as steamed rice or a crisp salad.
Storage Instructions
Store any leftover sticky wings in an airtight container in the fridge for 3 to 4 days.
PrintAsian Sticky Chicken Wings
- Total Time: 1 hour
- Yield: 10 servings
Description
These Crispy Baked Asian Sticky Chicken Wings are a crowd-pleasing recipe with rich layers of sweet and savory flavors. The irresistible sticky glaze coats the crispy wings, creating a luscious layer that bursts with flavor in every bite, for the ultimate football party food idea.
Ingredients
4 lbs (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 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)
2 Tablespoons sesame seeds, toasted
1 scallion, finely sliced
Instructions
Prepare the Marinade: In a large bowl, combine the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder. Whisk until well blended.
Marinate the Wings: Add the chicken wings to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
Preheat the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with aluminum foil or parchment paper for easy cleanup, and place wire racks on top of each baking sheet.
Bake the Wings: Arrange the marinated chicken wings in a single layer on the wire racks. Reserve the marinade for later use. Bake the wings in the preheated oven for 35-40 minutes, turning halfway through, until they are golden brown and slightly charred on the edges.
Prepare the Sticky Sauce: While the wings are baking, pour the reserved marinade into a large saucepan. Add 1/2 cup of water and bring to a boil over medium heat. Reduce the heat and simmer for about 5-7 minutes until the sauce has reduced slightly. Stir in the cornstarch slurry and continue to simmer for another 2-3 minutes until the sauce thickens to a sticky consistency.
Coat the Wings: Once the wings are cooked, remove them from the oven and transfer them to a large mixing bowl. Pour the thickened sticky sauce over the wings and toss until each piece is thoroughly coated.
Garnish and Serve: Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion for a fresh, aromatic finish.
Enjoy: Serve the honey soy sticky chicken wings hot as an appetizer or main dish with your favorite sides, such as steamed rice or a crisp salad.
Notes
Storage instructions: Store any leftover sticky wings in an airtight container in the fridge for 3 to 4 days.
- Prep Time: 15 minutes
- Cool Time: 5 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Oven Baked
- Cuisine: Asian