Asian Sticky Chicken Wings

# 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

# How To Make It:

01 - Preheat your 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.

03 - Add the chicken wings to the marinade, tossing well to coat evenly. Reserve 1/4 cup of the marinade for glazing.

04 - Arrange the wings in a single layer on the rack. Bake for 25 minutes.

05 - Remove wings from the oven, brush generously with the reserved marinade, and return to the oven. 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 sesame seeds and green onions. Serve hot.

# Expert Tips:

01 -

The glaze becomes impossibly sticky and caramelized, coating every finger-licking corner
They disappear faster than you can bake them, so I always double the batch
The marinade does double duty, saving you an extra step without sacrificing flavor depth

02 -

Pat those wings dry before marinating or you'll steam instead of caramelize
That wire rack isn't optional, it's what makes the skin crispy all over
Don't skip brushing halfway through, it builds layers of flavor

03 -