Asian sticky chicken wings (Print Version)

Tender wings coated in a balanced soy-ginger glaze with hints of honey and garlic.

# What You 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with aluminum foil and place a wire rack on top.
02 - In a large mixing 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, return to oven and bake for an additional 10 to 15 minutes, turning once and brushing again, until 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 Suggestions:

01 -
  • They're sticky, caramelized, and genuinely impressive without requiring any special techniques.
  • The balance of sweet, savory, and spicy hits every flavor note in one bite.
  • Perfect for feeding a crowd because you can make them ahead and warm them through.
02 -
  • Don't skip the wire rack—wings baked directly on foil steam and never get properly caramelized.
  • Reserve that marinade before you coat the wings, or you'll end up with none left for the crucial second glazing.
  • The wings look burnished and dark when they're done, not pale; this caramelization is what makes them taste restaurant-quality.
03 -
  • Use a pastry brush for the second glazing rather than tossing, so the sauce sticks instead of sliding off.
  • If you notice the glaze starting to burn before the wings are cooked through, lower the oven temperature by 10°C and add a couple more minutes.
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