Perfect Asian Sticky Chicken Wings for Game Day or Parties

These Asian Sticky Chicken Wings are one of those recipes I go back to again and again when I want something easy and seriously delicious.

The wings are marinated then baked until crisp, then brushed with a sticky sauce. It’s sweet, savory, and full of bold flavor that clings to every bite. The best part? You don’t need any complicated ingredients—just a few pantry staples to whip up something that feels like takeout, but better.

These wings work great as an appetizer or even a fun main with rice or veggies on the side. They’re messy in the best way, and they always disappear fast whenever I serve them.

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Asian Sticky Chicken Wings

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These Asian Sticky Chicken Wings are sweet, savory, and coated in a glossy, flavorful sauce that clings to every bite. They’re easy to make and perfect for game day, parties, or whenever you’re craving bold, crave-worthy flavor.

• Total Time: 1 hour
• Yield: 8 1x

Ingredients

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70 oz chicken wings, separated into drumettes and wingettes

1/2 cup soy sauce

1/4 cup honey

3 tablespoons brown sugar

3 tablespoons rice vinegar

3 tablespoons oyster sauce

3 tablespoons hoisin sauce

1/4 cup sesame oil

6 cloves garlic, minced

2-inch piece of ginger, grated

2 teaspoons Chinese five-spice powder

1/2 cup water

2 tablespoons cornstarch mixed with 4 tablespoons water (to thicken sauce)

2 tablespoons sesame seeds, toasted

1 scallion, finely sliced

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Instructions

1. Prepare the Marinade: In a large bowl, combine the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder. Whisk until well blended.
2. Marinate the Wings: Add the chicken wings to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with aluminum foil or parchment paper for easy cleanup, and place wire racks on top of each baking sheet.
4. Bake the Wings: Arrange the marinated chicken wings in a single layer on the wire racks. Reserve the marinade for later use. Bake the wings in the preheated oven for 35-40 minutes, turning halfway through, until they are golden brown and slightly charred on the edges.
5. Prepare the Sticky Sauce: While the wings are baking, pour the reserved marinade into a large saucepan. Add 1/2 cup of water and bring to a boil over medium heat. Reduce the heat and simmer for about 5-7 minutes until the sauce has reduced slightly. Stir in the cornstarch slurry and continue to simmer for another 2-3 minutes until the sauce thickens to a sticky consistency.
6. Coat the Wings: Once the wings are cooked, remove them from the oven and brush each chicken wings with the sticky sauce until each piece is thoroughly coated.
7. Garnish and Serve: Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion for a fresh, aromatic finish.
8. Enjoy: Serve the honey soy sticky chicken wings hot as an appetizer or main dish with your favorite sides, such as steamed rice or a crisp salad.

• Author: Little Party Pixie
• Prep Time: 15 minutes
• Cooling Time: 5 minutes
• Cook Time: 40 minutes
• Category: Appetizers

Step-By-Step Process

Asian Sticky Chicken Wings are perfect for game nights, casual dinners, potlucks, or any time you’re in the mood for finger-licking flavor. They’re easy to prep ahead and reheat beautifully, making them a go-to for entertaining or lazy weekends.

If you’re looking for more simple and tasty food ideas, take a look around the blog—you’ll find plenty of crowd-pleasing recipes to try. There’s something for every craving.

If these wings hit the spot, also try the Coconut Shrimp and Baked Cheesy Chicken Taquitos—both are simple and flavorful. For more delicious starters? Check out this collection of easy appetizer recipes perfect for sharing at any gathering!

© Little Party Pixie 2026