Asian Sticky Wings (Printable Version)

Crispy wings coated in a sticky soy-ginger glaze with honey and hoisin, baked to caramelized perfection.

# 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

# Directions:

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 until fully combined.
03 - Add chicken wings to the marinade, tossing thoroughly to coat evenly. Remove and reserve 1/4 cup of the marinade for later glazing.
04 - Arrange wings in a single layer on the wire rack. Bake for 25 minutes until beginning to brown.
05 - Remove wings from oven and brush generously with reserved marinade. Return to oven and 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 toasted sesame seeds and sliced green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce creates this incredible candy-like glaze that gets into every crevice of the crispy skin
  • They disappear faster than any other party food Ive ever made
  • The marinade does double duty so you get maximum flavor with minimal effort
02 -
  • Pat those wings completely dry before marinating or you will not get the crispy skin you want
  • The glaze will burn if you do not watch it carefully in the final minutes
  • Letting the wings rest for just 2 minutes after baking helps the sauce set up perfectly
03 -
  • Line your baking sheet with extra foil because that sugar will make a mess
  • Use a pastry brush for the glaze instead of drilling it, you get much better coverage
  • If your wings are large, add 5-10 minutes to the initial bake time
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