Asian Sticky Wings

The first time I made these sticky wings was for a last-minute game night with friends. I'd completely forgotten to plan anything substantial, and there they were on my couch expecting snacks. I frantically dug through my pantry and found soy sauce, hoisin, and honey—throwing them together with chicken wings and hoping for the best. When I pulled them from the oven, caramelized and glistening, my friend Sarah actually stopped mid-conversation to ask what I'd made. Now they're the most requested thing at every gathering, and I've learned to always double the batch.

Last summer, my brother visited and caught a whiff of these wings before he even made it through the front door. He stood in my kitchen, literally eating them straight off the cooling rack, burning his fingers and not caring a bit. We spent the next hour just leaning against the counter, eating wings and talking about nothing important, while the sauce coated our fingers and the sesame seeds scattered everywhere. Some meals are fancy and plated beautifully. This one's about standing around the kitchen with the people you love, sticky fingers and all.

Ingredients

• Chicken wings (1.2 kg): I've learned that separating flats and drumettes helps them cook evenly, and removing the tips keeps things tidy
• Soy sauce (80 ml): The backbone of our umami flavor—don't skip this, it's what makes everything taste like more than itself
• Honey (60 ml): Creates that gorgeous caramelization and balances the salty soy sauce beautifully
• Hoisin sauce (60 ml): My secret weapon for that glossy, restaurant-quality finish and depth of flavor
• Brown sugar (2 tbsp): Helps the sauce get sticky and caramelized in the oven's high heat
• Rice vinegar (2 tbsp): Cuts through all that sweetness and adds a bright acidity
• Sesame oil (2 tbsp): Toasted sesame oil is non-negotiable here—it's what gives you that aromatic finish
• Fresh garlic (4 cloves): Minced finely so it distributes evenly through every bite
• Fresh ginger (1 tbsp): Grated fresh is miles better than powdered—it adds a warm, zippy kick
• Black pepper (1/2 tsp): Freshly ground makes a noticeable difference here
• Chili flakes (1/2 tsp): Optional, but I love that subtle heat that builds with each wing
• Toastedsesame seeds (2 tbsp): Adds this incredible nutty crunch and makes everything look professional
• Green onions (2): Thinly sliced for fresh color and a mild onion bite that cuts the richness

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a baking sheet with foil, then place a wire rack on top—that air circulation is what makes them crispy

Make the magic sauce:

Whisk together soy sauce, honey, hoisin, brown sugar, rice vinegar, sesame oil, garlic, ginger, pepper, and chili flakes until everything's dissolved and smooth

Coat the wings:

Add wings to the marinade and toss thoroughly until every piece is covered, then set aside 1/4 cup of the sauce for later glazing

First bake:

Arrange wings in a single layer on the rack and bake for 25 minutes, letting the heat start working on that skin

The glaze game:

Pull them out, brush generously with that reserved sauce, flip them over, brush again, and return to the oven for another 10–15 minutes until they're deep brown and tacky

Finish like a pro:

Transfer to a platter and immediately shower with sesame seeds and green onions while they're still hot and sticky

Save

These wings have become my go-to when life feels overwhelming and I need something that just works. There's something meditative about whisking together that glossy, dark sauce, and the way my apartment smells when they're baking—garlic, ginger, caramelizing sugar—is better than any candle I've ever owned. Food this simple shouldn't taste this special.

Making Them Ahead

I've marinated these wings overnight and they're even better for it—the flavors really penetrate the meat. Just keep them in the fridge until you're ready to bake, and add about 5 minutes to the cooking time if they're cold from the refrigerator.

The Crispy Skin Secret

If you want next-level crispy skin, try baking the wings alone for 15 minutes before adding the glaze. This lets the fat render out and the skin crisp up, then the sauce caramelizes on top instead of soaking in. It's an extra step but worth it for that crunch.

Serving Ideas

These wings disappear fast, so I always plan for about 6–8 wings per person if they're the main appetizer. They're fantastic with pickled vegetables to cut the richness, or serve over steamed rice for an easy dinner.

• Set out plenty of napkins—sticky fingers are inevitable and part of the charm
• Lemon wedges on the side add a bright squeeze that cuts through the sweet glaze
• Consider making double the sauce if you're serving a crowd

Save

Whether it's game day, a Tuesday night craving, or feeding a crowd, these wings deliver every single time. Simple ingredients, maximum flavor, and the kind of food that brings people together.

Recipe Q&A

→ How do I get the wings extra crispy?

Pat the wings thoroughly dry with paper towels before marinating. This removes excess moisture, allowing the skin to crisp up better during baking. Using a wire rack also promotes air circulation for crispier results.

→ Can I make these ahead of time?

Yes, you can marinate the wings up to 24 hours in advance. Store them in the refrigerator in the marinade. When ready to bake, let them sit at room temperature for 20 minutes before placing in the oven.

→ What can I substitute for hoisin sauce?

You can make a quick substitute by mixing 2 tablespoons soy sauce with 1 tablespoon peanut butter or tahini, 1 tablespoon honey, and a dash of five-spice powder. The flavor profile will be slightly different but still delicious.

→ How do I store and reheat leftovers?

Store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until heated through. Avoid microwaving as it can make the skin soggy.

→ Can I use chicken drumsticks instead?

Absolutely. Chicken drumsticks work well with this glaze. You'll need to increase the baking time to approximately 35-40 minutes total, ensuring the internal temperature reaches 165°F (74°C) for safe consumption.

→ Is this glaze gluten-free?

Traditional soy sauce and hoisin contain gluten. To make this dish gluten-free, use tamari or coconut aminos instead of soy sauce, and seek out a certified gluten-free hoisin sauce or make your own.