Asian Sticky Wings

The smell of these wings baking always pulls everyone into the kitchen before dinner is even ready. I started making them for game nights when we needed something that felt special but didn't require me to miss the first quarter.

My brother-in-law requested these for his birthday instead of cake last year. We made three batches and they disappeared before anyone even thought about opening presents.

Ingredients

• 1.2 kg chicken wings: Removing the tips helps them cook evenly and makes them easier to eat
• 80 ml soy sauce: The foundation of that umami depth we crave in Asian glazes
• 60 ml honey: Balances the salty soy and creates that beautiful caramelization
• 60 ml hoisin sauce: Adds subtle sweetness and that glossy restaurant-quality finish
• 2 tbsp brown sugar: Helps the sauce cling and develop those dark caramel edges
• 2 tbsp rice vinegar: Cuts through the richness and keeps the glaze from becoming cloying
• 2 tbsp sesame oil: Toasted sesame oil brings that nutty aroma we associate with takeout
• 4 cloves garlic: Freshly minced garlic packs more punch than the jarred stuff
• 1 tbsp fresh ginger: Grated fresh ginger adds warmth and brightness that powder cannot replicate
• 1/2 tsp black pepper: Just enough heat to wake up your palate without overwhelming
• 1/2 tsp chili flakes: Optional but recommended if you like a gentle hum of warmth
• 2 tbsp toasted sesame seeds: Scatter these right before serving for texture and visual pop
• 2 green onions: Fresh slices bring a crisp onion bite that cuts through the sticky sweetness

Instructions

Get your oven ready:

Preheat to 220°C and set up a foil-lined baking sheet with a wire rack on top for air circulation

Whisk together your glaze:

Combine soy sauce, honey, hoisin, brown sugar, rice vinegar, sesame oil, garlic, ginger, pepper, and chili flakes in a large bowl until smooth

Coat the wings:

Toss wings in the marinade, then scoop out 1/4 cup and set it aside for later brushing

Initial bake:

Arrange wings in a single layer on the rack and bake for 25 minutes to start rendering the fat

Glaze and finish:

Brush generously with reserved marinade, return to oven for 10 to 15 minutes, turning halfway and brushing again until deeply caramelized

Final touches:

Transfer to a platter and immediately shower with sesame seeds and green onions while still hot

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These have become our go-to when new neighbors move in. Something about finger food makes conversation flow easier than formal dinners ever could.

Making Ahead For Parties

I have learned through many parties that you can marinate these wings up to 24 hours in advance. The flavors deepen beautifully and you can just pop them in the oven when guests arrive.

Getting The Perfect Sticky Texture

The key is watching that final glaze phase closely. Once the sauce starts bubbling and darkening, that is your window to pull them before they cross from caramelized to burned.

Serving Suggestions That Work

These wings shine alongside simple sides that do not compete for attention. I keep it easy with chilled cucumber salad or plain steamed rice to soak up any extra sauce.

• Set out plenty of napkins because this is definitely a finger food experience
• Small bowls of water with lemon wedges help guests clean sticky fingers
• Consider double batching if you are feeding a crowd because they vanish fast

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Hope these bring as much joy to your table as they have to mine over the years.

Recipe Questions & Answers

→ How do I get the wings extra crispy?

Pat the wings completely dry with paper towels before marinating. The drier the skin, the crispier it will become in the oven. Using a wire rack allows hot air to circulate around the wings, promoting even crisping on all sides.

→ Can I make these spicy?

Absolutely. Increase the chili flakes to 1 teaspoon for moderate heat or add a teaspoon of sriracha to the marinade. You can also serve with additional chili oil on the side for those who want extra kick.

→ What can I substitute for honey?

Maple syrup works beautifully as a 1:1 replacement and adds a slightly deeper flavor. Agave nectar is another option that provides similar sweetness and consistency in the glaze.

→ Can I make these gluten-free?

Yes. Use tamari or a certified gluten-free soy sauce, and ensure your hoisin sauce is labeled gluten-free. The rest of the ingredients are naturally gluten-free.

→ How do I store and reheat leftovers?

Store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes until hot and crispy. Avoid microwaving as it will make the skin soggy.

→ Can I air fry these instead?

Certainly. Cook at 375°F for 20-22 minutes, shaking the basket halfway through. Brush with the reserved glaze during the last 5 minutes of cooking for that sticky finish.