Asian Sticky Wings (Printable)

Crispy wings glazed with soy, honey, and ginger, baked until sticky and caramelized. Perfect for gatherings or game day.

# What You'll Need:

→ 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:

01 - Preheat your 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.
03 - Add the chicken wings to the marinade, tossing well to coat evenly. Reserve 1/4 cup of the marinade for glazing.
04 - Arrange the wings in a single layer on the rack. Bake for 25 minutes.
05 - Remove wings from the oven, brush generously with the reserved marinade, and return to the oven. Bake for an additional 10–15 minutes, turning once and brushing again, until wings are deeply caramelized and sticky.
06 - Transfer wings to a serving platter. Sprinkle with sesame seeds and green onions. Serve hot.

# Expert Tips:

01 -
  • Irresistibly Sticky & Flavorful: A perfect balance of sweet and savory from the soy-ginger glaze that clings to every bite.
  • Baked, Not Fried: Get that crispy-skinned perfection without the mess or extra oil of deep-frying.
  • Simple to Prepare: With a straightforward marinade and simple baking process, this recipe is easy for anyone to master.
  • The Ultimate Appetizer: These wings are a guaranteed hit for parties, game days, or as a flavorful main course.
02 -
  • Use a Wire Rack: Placing the wings on a wire rack is non-negotiable! It allows hot air to circulate, ensuring they cook evenly and the skin gets crispy all around instead of becoming soggy.
  • Reserve the Glaze: Don't use all the marinade at once. Saving a portion to brush on the wings during the last few minutes of baking is the secret to that final, thick, and ultra-sticky glaze.
  • Single Layer is Key: Arrange the wings in a single layer with space between them. Overcrowding the pan will cause them to steam rather than bake, preventing them from getting crispy.
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