Go Back
–+ servings

Sticky Asian Chicken Wings

Sticky Asian Chicken Wings are sweet, savory, and packed with flavor. These wings are first baked until crispy, then tossed in a sticky glaze made with soy sauce, honey, garlic, and ginger. The result is finger-licking good wings with a glossy coating that clings to every bite. Perfect for dinner, parties, or as a game-day snack, these wings bring the bold taste of Asian-inspired cooking right to your table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 2 lbs chicken wings split at joints and tips removed
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp sesame oil
  • 1 tsp cornstarch mixed with 2 tsp water slurry
  • 2 tbsp sesame seeds for garnish
  • 2 green onions sliced, for garnish

Method
 

  1. Prepare the wings: Preheat your oven to 220°C (425°F). Line a large baking sheet with foil and set a wire rack on top. Pat the chicken wings dry with paper towels to remove moisture, which helps the skin crisp in the oven.
  2. Season the wings: Place the wings in a bowl and drizzle with vegetable oil. Sprinkle with salt, pepper, garlic powder, and ground ginger. Toss until every wing is coated evenly. Arrange them in a single layer on the wire rack, leaving space between each wing for proper airflow.
  3. Bake the wings: Place the baking sheet in the oven and bake for 40–45 minutes, turning the wings halfway through cooking. The wings should be golden brown and crispy. If you want extra crispiness, broil for an additional 2–3 minutes, watching carefully to prevent burning.
  4. Make the sticky glaze: While the wings bake, prepare the sauce. In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring to a gentle boil over medium heat, stirring often. Once the sugar has dissolved, reduce heat and simmer for about 5 minutes.
  5. Thicken the glaze: Stir the cornstarch slurry into the simmering sauce. Cook for 1–2 more minutes until the glaze thickens and becomes glossy. Remove from heat and set aside.
  6. Coat the wings: When the wings are finished baking, transfer them immediately to a large mixing bowl. Pour the sticky glaze over the wings and toss thoroughly until each wing is coated in the glossy sauce.
  7. Serve: Arrange the sticky wings on a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve hot as a dinner main or as a party appetizer with napkins on the side – they’re deliciously messy!

Nutrition Facts (per serving)

Calories: 450kcalCarbohydrates: 16gProtein: 29gFat: 30g

Notes

You can make the glaze ahead of time and reheat gently before tossing with the wings.
For spicier wings, add 1–2 tsp of sriracha or chili flakes to the sauce.
These wings also work well cooked on the grill for a smoky flavor.

Tried this recipe?

Let us know how it was!