Sticky, flavorful, and irresistibly savory, these Asian Sticky Chicken Wings are a guaranteed crowd-pleaser. Perfect for game nights, casual gatherings, or family dinners, the combination of sweet honey, aromatic garlic, and tangy soy sauce gives these wings their signature glaze.
Plus, they’re baked—not fried—so they’re a slightly healthier indulgence that still packs all the flavor!
📖 Recipe
Baked Asian Sticky Wings
This recipe for Asian Sticky Chicken Wings is a crowd-pleaser featuring a flavorful marinade of soy sauce, honey, brown sugar, and a variety of Asian sauces. The wings are baked to achieve crispy skin, then tossed in a thickened version of the marinade for a sticky, sweet, and savory glaze. The result is a delicious dish that's perfect for parties, game days, or any occasion where you want to impress your guests.
Ingredients
- 4 lbs (2 kg) chicken wings, separated into drumettes and wingettes
- ½ cup soy sauce
- ¼ cup honey
- 3 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 3 tablespoons oyster sauce
- 3 tablespoons hoisin sauce
- ¼ cup sesame oil
- 6 cloves garlic, minced
- 2-inch piece of ginger, grated
- 2 teaspoons Chinese five-spice powder
- ½ 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 ½ 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.
- Thicken the Sauce: 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.
Nutrition Information:
Yield: 8 Serving Size: 8Amount Per Serving: Calories: 350 kcal Total Fat: 22ggSaturated Fat: 6ggCholesterol: 70mgmgSodium: 550mgmgCarbohydrates: 18ggFiber: 0ggSugar: 10ggProtein: 20gg
Ingredients
Ingredients
For the Wings:
- Chicken wings: The perfect base for sticky, saucy goodness with just the right amount of crispy edges.
- Soy sauce: Adds that savory umami flavor we all love in Asian dishes.
- Honey: Sweetens the sauce and gives it that sticky glaze.
- Brown sugar: Deepens the sweetness and caramelizes beautifully.
- Rice vinegar: Adds a tangy balance to the sweetness.
- Oyster sauce: Boosts the savory flavor and gives richness to the glaze.
- Hoisin sauce: Adds a sweet and slightly smoky depth.
- Sesame oil: Brings in a nutty, toasty aroma that makes these wings irresistible.
- Garlic: Because no good sticky wing is complete without it.
- Ginger: Adds warmth and freshness to the flavor profile.
- Chinese five-spice powder: The secret ingredient for a classic, aromatic twist.
For the Sticky Sauce:
- Water: Helps thin the sauce slightly before thickening.
- Cornstarch: Thickens the sauce to that perfect, sticky consistency.
Garnish:
- Sesame seeds: A simple but flavorful finishing touch with a bit of crunch.
- Scallions: Brightens the dish and adds a fresh, mild oniony flavor.
See recipe card for quantities.
How to Make Baked 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 ½ 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.
Thicken the Sauce: 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.
Hint: to get an even stickier and shinier glaze, broil the wings for 1-2 minutes after tossing them in the sauce. Watch closely to avoid burning!
Substitutions & Variations
- Spicy Option: Add a tablespoon of sriracha or chili flakes to the marinade for a spicy kick.
- Gluten-Free: Use tamari instead of soy sauce and check that your hoisin and oyster sauces are gluten-free.
- Vegetarian Alternative: Replace chicken wings with cauliflower florets for sticky, plant-based bites.
💭Crucial Success Tips
For maximum flavor, let the wings marinate overnight. This allows the rich combination of soy, honey, and spices to infuse deeply into the meat, giving you that perfect sticky, savory bite.
FAQ
Yes! You can marinate the wings overnight and bake them fresh when needed. Alternatively, bake the wings ahead and toss them in the sauce just before serving.
Absolutely. Cook the wings in the air fryer at 375°F (190°C) for 20-25 minutes, flipping halfway through, then coat with the sticky sauce.
Sticky chicken wings pair wonderfully with steamed jasmine rice, stir-fried vegetables, or a crisp Asian slaw.
How to Store Baked Asian Sticky Wings
Refrigerator: Store leftover wings in an airtight container for up to 3 days. Reheat in the oven or air fryer to maintain their crispy texture.
Freezer: Freeze cooked wings (without the sauce) in a freezer-safe bag for up to 1 month. Reheat and toss in fresh sticky sauce when ready to serve.
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