Asian Sticky Wings (Printable)

Chicken wings coated in a sticky soy-ginger glaze, baked until caramelized and golden.

# Ingredient List:

→ Chicken

01 - 2.5 lbs chicken wings, tips removed, flats and drumettes separated

→ Marinade & Sauce

02 - 1/3 cup soy sauce
03 - 1/4 cup honey
04 - 1/4 cup hoisin sauce
05 - 2 tbsp brown sugar
06 - 2 tbsp rice vinegar
07 - 2 tbsp sesame oil
08 - 4 cloves garlic, finely minced
09 - 1 tbsp fresh ginger, grated
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp chili flakes

→ Garnish

12 - 2 tbsp toasted sesame seeds
13 - 2 green onions, thinly sliced

# How To Make:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - In a large bowl, whisk together soy sauce, honey, hoisin sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and chili flakes until smooth.
03 - Add chicken wings to the marinade, tossing thoroughly to coat evenly. Reserve 1/4 cup of marinade for glazing.
04 - Arrange wings in a single layer on the wire rack. Bake for 25 minutes.
05 - Remove wings from oven, brush generously with reserved marinade, and return to oven. Bake for 10-15 additional minutes, turning once and brushing again until deeply caramelized and sticky.
06 - Transfer wings to serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.

# Expert Hints:

01 -
  • The sauce creates this incredible lacquered finish that makes restaurant wings seem ordinary
  • Most of the work happens in the marinade, leaving you free to actually hang out with your people
  • That perfect balance of sweet, salty, and umami keeps everyone coming back for just one more
02 -
  • Pat those wings completely dry before marinating—water is the enemy of crispy skin
  • Don't overcrowd the rack or they'll steam instead of roast, and nobody likes rubbery chicken skin
  • That second brushing with reserved sauce is what creates the restaurant-style lacquered look
03 -
  • Line that baking sheet with foil even if you're using a rack—the sugar in the sauce will burn onto the pan and cleanup is a nightmare without it
  • Let the wings rest for about 5 minutes after baking so the sauce sets up slightly instead of running everywhere
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