Asian Sticky Wings (Printable)

Crispy oven-baked wings coated in a caramelized soy-ginger glaze with honey and hoisin.

# 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 Make It:

01 - Preheat 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 chicken wings to the marinade, tossing well to coat evenly. Reserve 1/4 cup of the marinade for glazing.
04 - Arrange wings in a single layer on the wire rack. Bake for 25 minutes.
05 - Remove wings from oven, brush generously with reserved marinade, and return to 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 Suggestions:

01 -
  • The sauce creates this incredible tacky glaze that coats your fingers in the best possible way
  • They reheat beautifully so you can make them ahead and still impress guests
02 -
  • Patting wings completely dry before marinating makes a surprising difference in achieving that restaurant-style skin
  • Letting the wings rest on the rack for 2 minutes after baking helps the glaze set instead of sliding right off
03 -
  • Line your baking sheet with extra foil and crimp up the edges to contain any dripping sauce
  • Room temperature wings cook more evenly than cold ones straight from the fridge
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