Asian Sticky Chicken Wings

Last summer, my brother showed up at my door with three pounds of chicken wings and a challenge to make something better than our usual buffalo standby. That afternoon turned into a kitchen experiment that has since become everyone's most requested appetizer.

I made these for a Super Bowl party once and honestly forgot to eat dinner myself because people kept grabbing them fresh from the oven. The way the kitchen smelled was absolutely unfair to everyone waiting.

Ingredients

• Chicken wings: Separating flats and drumettes helps everything cook evenly and makes eating so much easier
• Soy sauce: The salty foundation that balances all that sweetness
• Honey: Creates that irresistible tacky glaze that coats your fingers
• Hoisin sauce: Adds depth and that restaurant quality richness
• Brown sugar: Helps the wings caramelize and get those gorgeous dark spots
• Rice vinegar: Cuts through the heavy flavors just enough
• Sesame oil: Toasty nutty aroma that fills the whole kitchen
• Garlic and ginger: Fresh is non negotiable here for that bright kick
• Sesame seeds and green onions: The finishing touches that make them look fancy

Instructions

Get your oven ready:

Crank it to 220°C (425°F) and set up a wire rack over a foil lined baking sheet for easy cleanup and better air circulation

Make the magic sauce:

Whisk together soy sauce, honey, hoisin, brown sugar, rice vinegar, sesame oil, garlic, ginger, pepper, and chili flakes until everything is dissolved

Coat the wings:

Toss the wings in the marinade but save about 1/4 cup aside for later glazing

First bake:

Arrange wings in a single layer on the rack and bake for 25 minutes to start rendering the fat

The glazing phase:

Brush wings with that reserved marinade and bake another 10 to 15 minutes, turning and brushing halfway until they are sticky and caramelized

Finish and serve:

Scatter sesame seeds and green onions over the hot wings and get them to the table immediately

Save

My friend's daughter now requests these for every birthday instead of cake. Kids and adults alike go quiet when the platter hits the table.

Make Ahead Magic

You can marinate the wings overnight and they actually get better. Just keep that 1/4 cup of sauce separate in the fridge.

Heat Level Control

Start with less chili flakes than you think you need. You can always serve extra on the side for the heat seekers.

Serving Ideas

These wings work for everything from game day to dinner parties.

• Pickled radishes cut the richness beautifully
• Steamed rice turns this into a full meal
• Cold beer is basically required

Save

Hope you have napkins ready because these are wonderfully messy and completely worth it.

Recipe FAQs

→ How do I get the wings extra crispy?

Pat the wings thoroughly dry with paper towels before marinating. This removes excess moisture and helps the skin crisp up during baking. The wire rack method also allows air circulation for even crisping.

→ Can I make these ahead of time?

You can marinate the wings up to 24 hours in advance for deeper flavor. If prepping ahead, keep the reserved glaze separate. Bake just before serving for the best texture and freshness.

→ What's the best way to reheat leftovers?

Reheat in a 180°C (350°F) oven for 10-12 minutes until hot through. Avoid microwaving as it makes the skin soggy. You can also reheat in an air fryer at 180°C for 6-8 minutes for restored crispiness.

→ Can I use other cuts of chicken?

Yes, chicken drumsticks or thighs work well. Adjust cooking time accordingly—thighs may need 30-35 minutes total, while drumettes and flats cook faster. Ensure the internal temperature reaches 74°C (165°F).

→ How can I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce, and verify your hoisin sauce is certified gluten-free. Most other ingredients are naturally gluten-free, making this an easy adaptation.

→ What can I serve with these wings?

These pair beautifully with steamed jasmine rice, pickled vegetables, or a crisp cucumber salad. For parties, serve alongside other finger foods like spring rolls or dumplings. They also work well as a main course with simple stir-fried vegetables.