Asian Sticky Chicken Wings (Printer-friendly)

Crispy wings glazed in soy-ginger sauce, baked until sticky and caramelized.

# What You 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 Make It:

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.

# Cooking Tips:

01 -
  • The glaze becomes impossibly sticky and caramelized, coating every inch in sweet-savory perfection
  • They disappear faster than you can bake them, so consider doubling the batch
02 -
  • Pat those wings completely dry before marinating or you'll steam instead of roast
  • That reserved marinade needs to be brushed on during the last 15 minutes only, or it will burn
03 -
  • Line your baking sheet with foil, and you'll thank yourself during cleanup
  • Let the glaze set for about 5 minutes before serving so it clings instead of drips
Go back