Asian Sticky Wings (Printable Version)

Succulent wings glazed with soy, honey, and ginger, baked for a sticky, flavorful finish.

# 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 (optional)

→ Garnish

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

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with aluminum foil and place a wire rack atop.
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 chicken wings to the marinade and toss thoroughly to coat. Reserve 1/4 cup of marinade for later glazing.
04 - Place wings in a single layer on the wire rack. Bake for 25 minutes.
05 - Remove wings, brush generously with reserved marinade, return to oven and bake an additional 10 to 15 minutes, turning and glazing once more, until deeply caramelized and sticky.
06 - Transfer wings to a platter, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.

# Expert Advice:

01 -
  • They're impossibly glossy and caramelized, but the recipe is genuinely simple and forgiving.
  • The sauce hits that perfect balance of sweet, salty, and just enough heat to keep things interesting.
  • You can make them ahead and reheat them without losing that sticky, finger-licking quality.
02 -
  • If your wings release too much liquid early on, don't panic—it'll reduce and concentrate into the glaze, but if you're impatient, you can drain and discard some liquid at the 25-minute mark.
  • Pat your wings completely dry before marinating if you want extra crispiness underneath—the less surface moisture, the better the browning.
03 -
  • If you want extra heat without making the whole batch spicy, sprinkle chili flakes only on half the wings during the final brush—everyone gets to choose their own adventure.
  • Room-temperature wings take about 5 minutes longer to cook than cold ones straight from the fridge, so plan accordingly if you're working with thawed chicken.
Go Back