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Asian Chicken Sticky Wings

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

Scale

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

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

Find it online: https://littlepartypixie.com/asian-sticky-chicken-wings-recipe/