Asian sticky chicken wings (Printable version)

Succulent chicken wings glazed in a sweet soy-ginger sauce and baked until perfectly caramelized and sticky.

# 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 tablespoons brown sugar
06 - 2 tablespoons rice vinegar
07 - 2 tablespoons sesame oil
08 - 4 cloves garlic, finely minced
09 - 1 tablespoon fresh ginger, grated
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon chili flakes (optional)

→ Garnish

12 - 2 tablespoons 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 - Whisk together soy sauce, honey, hoisin sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and chili flakes in a large bowl.
03 - Add chicken wings to the marinade and toss 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, brush with reserved marinade, then return to oven. Bake an additional 10–15 minutes, turning once and brushing again, until caramelized and sticky.
06 - Transfer wings to a platter and sprinkle with toasted sesame seeds and sliced green onions. Serve hot.

# Expert Advice:

01 -
  • They come together in under an hour with simple pantry ingredients you probably already have on hand.
  • The marinade does most of the heavy lifting while you relax, and the oven handles the rest.
  • Crispy outside, tender inside, with a glaze so good you'll want to lick your fingers when no one's looking.
02 -
  • Don't skip patting the wings dry at the very beginning—any surface moisture will steam them rather than crisp them, and you'll end up disappointed.
  • Reserve that marinade before the raw chicken touches it; mixing cooked and raw in the same bowl defeats the purpose and adds unnecessary risk.
  • The wings will look almost burnt at the end—that's exactly right, as that deep caramelization is where the incredible flavor lives.
03 -
  • If your oven runs cool, boost the temperature by 10-15°C and watch carefully—every oven is different, and knowing yours is the real secret to consistent results.
  • Use a pastry brush for glazing, not a spoon—it lets you coat evenly and feel like you're actually cooking rather than just heating things up.
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