Asian sticky wings (Printable)

Tender chicken wings glazed in sweet soy-ginger sauce, baked until caramelized and flavorful.

# 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 (optional)

→ Garnish

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

# How To Make:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Whisk together soy sauce, honey, hoisin sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and chili flakes in a large bowl.
03 - Add chicken wings to marinade and toss to coat evenly. Reserve 1/4 cup of marinade for glazing.
04 - Arrange wings in a single layer on the wire rack. Bake for 25 minutes.
05 - Remove wings from oven, brush with reserved marinade, return to oven and bake for 10–15 minutes more, turning once and brushing again until wings are caramelized and sticky.
06 - Transfer wings to serving platter; sprinkle with toasted sesame seeds and sliced green onions. Serve hot.

# Expert Advice:

01 -
  • They're sticky, glossy, and deeply caramelized without any fussy techniques or special equipment beyond what's already in your kitchen.
  • The balance of sweet, savory, and umami means they disappear faster than you expect, even with people who think they're not wing people.
  • Forty minutes of mostly hands-off cooking gives you time to set the table or catch up with guests instead of hovering over the stove.
02 -
  • Pat the wings dry before they hit the marinade—moisture is the enemy of crispiness, and those few extra seconds make a visible difference in the final texture.
  • Reserve that marinade before the raw wings touch it; cross-contamination isn't a concern here, but having clean glaze for the final brushing is what elevates these from sticky to show-stopping.
  • Don't skip the wire rack; wings sitting directly on the sheet will steam instead of roast, and you'll lose that textural contrast that makes them worth making.
03 -
  • Toasting your sesame seeds in a dry pan for just a minute before sprinkling them on makes an almost imperceptible but somehow crucial difference in flavor.
  • If the sauce seems thick after marinating, thin it slightly with a splash of water before roasting; you want it to flow and glaze, not just cling.
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