Asian Sticky Chicken Wings

The smell of these wings baking takes me back to a tiny apartment kitchen where my roommate and I spent an entire Friday night testing wing recipes for a playoff party. We had soy sauce splattered on our shirts and honey sticky on our fingers, but when we took that first batch out of the oven all caramelized and glistening, we knew we'd found something special. Now these are my go-to whenever I need to feed a crowd and want people hovering around the kitchen before they're even plated.

Last summer I made these for my dad's birthday, and he stood by the platter eating them straight from the serving dish while pretending to help set the table. That's when I knew this recipe wasn't just for parties anymore, it's a keeper for any moment that deserves something that makes people stop talking and start eating.

Ingredients

• Chicken wings: Separating flats and drumettes helps them cook evenly and makes grabbing easier
• Soy sauce: The salty backbone that balances all that sweetness perfectly
• Honey: Creates that gorgeous caramelized finish and natural stickiness
• Hoisin sauce: Adds depth and that classic Asian flavor everyone recognizes
• Brown sugar: Helps the glaze cling and develop those beautiful dark spots
• Rice vinegar: Cuts through the richness so every bite stays craveable
• Sesame oil: Toasted notes that make the kitchen smell incredible
• Garlic and ginger: Fresh aromatics that make the sauce sing
• Chili flakes: Just enough warmth to keep people coming back
• Sesame seeds and green onions: The finishing touches that make them look restaurant worthy

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a baking sheet with foil, then set a wire rack on top for even airflow.

Whisk up the magic glaze:

In a large bowl, combine soy sauce, honey, hoisin, brown sugar, rice vinegar, sesame oil, garlic, ginger, pepper, and chili flakes until smooth.

Coat the wings:

Add chicken to the bowl and toss until every piece is glossy, then set aside 1/4 cup of the marinade for later.

Start the bake:

Arrange wings in a single layer on the rack and slide into the oven for 25 minutes to get the rendering started.

Glaze and finish:

Brush wings generously with the reserved marinade and return to the oven for 10-15 more minutes, turning and brushing again halfway until deep and sticky.

Garnish and serve:

Scatter sesame seeds and sliced green onions over top while they're still hot and watch them disappear.

Save

These wings have become the thing my friends text me about days in advance, asking if I'm making them for game night or birthday dinners. There's something about reaching for a wing and having that sweet, salty glaze glisten on your fingers that makes any gathering feel like a celebration.

Making Them Ahead

I've marinated wings overnight and they only get better, absorbing all those flavors deeply. Just keep them covered in the fridge and let them come to room temperature while the oven preheats for even cooking.

Getting That Perfect Stickiness

The glaze should coat the back of a spoon, and if it's too thin, simmer it on the stove for a few minutes before using. Throwing the wings under the broiler for the last two minutes creates those irresistible dark spots without burning.

Serving Ideas

Pickled cucumbers or carrots cut through the richness beautifully, and a little steamed rice soaks up any extra glaze on the plate. These also work alongside other Asian appetizers for a full spread.

• Set out plenty of napkins because this is hands on eating
• Extra lime wedges on the side brighten everything up
• Make double the glaze if you're serving rice, people will want to drizzle

Save

There's nothing quite like pulling these from the oven, sticky and fragrant, and hearing the kitchen suddenly fill up with people pretending they just happened to wander in hungry.

Recipe FAQs

→ How do I get the wings extra crispy?

Pat the wings completely dry with paper towels before marinating. Baking on a wire rack at 220°C (425°F) allows air circulation and fat rendering, creating crispy skin all around. Avoid overcrowding the pan.

→ Can I make these ahead of time?

Marinate the wings up to 24 hours in advance for deeper flavor. Cooked wings reheat well in a 180°C (350°F) oven for 10 minutes. Glaze again before serving to refresh the sticky coating.

→ What can I substitute for hoisin sauce?

Mix 2 tablespoons soy sauce with 1 tablespoon peanut butter and 1 teaspoon molasses for a homemade alternative. Oyster sauce or sweet bean sauce also work well in this glaze.

→ How spicy are these wings?

The base recipe has mild heat from black pepper. Add the optional chili flakes for moderate spiciness, or increase to 1 teaspoon for noticeable warmth. Sriracha or sambal oelek can replace chili flakes.

→ Can I cook these on the grill instead?

Absolutely. Grill over medium-high heat for 20-25 minutes, turning frequently and brushing with glaze during the last 5 minutes. The smoky char from grilling complements the sweet glaze beautifully.

→ What sides pair well with these wings?

Steamed jasmine rice, cucumber salad, pickled carrots and daikon, or crispy coleslaw balance the rich sweetness. A cold beer or iced tea makes an ideal beverage pairing.