Sticky Asian Wings
Prepare to impress your taste buds with these irresistible Sticky Asian Wings—a perfect harmony of sweet, savory, and spicy flavors! Made with tender, oven-baked chicken wings and tossed in a glossy glaze of soy sauce, honey, brown sugar, and zesty aromatics like ginger and garlic, this recipe delivers maximum flavor with minimal effort. A hint of sriracha adds just the right amount of heat, while a cornstarch slurry ensures the sauce clings to each wing for a sticky, finger-licking finish. Garnished with sesame seeds and chopped green onions for added texture and flair, these wings are the ultimate crowd-pleaser for game day, parties, or any casual gathering. Easy to prepare and bursting with bold Asian-inspired flavors, this dish is guaranteed to have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 0.5 cup Soy sauce
- 0.25 cup Honey
- 3 tablespoons Brown sugar
- 2 tablespoons Rice vinegar
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Sriracha or chili garlic sauce
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper for easier cleanup. Place an oven-safe wire rack on top of the baking sheet to elevate the wings for even cooking.
Pat the chicken wings dry with paper towels, removing any excess moisture. This helps them crisp up in the oven.
Arrange the wings in a single layer on the wire rack and bake for 25-30 minutes, flipping them halfway through, until they are crispy and cooked through (internal temperature of 165°F or 75°C).
While the wings are baking, prepare the sticky glaze. In a medium saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, grated ginger, minced garlic, and sriracha or chili garlic sauce. Bring the mixture to a simmer over medium heat, stirring occasionally.
In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the simmering sauce, stirring constantly. Cook for 2-3 minutes until the sauce thickens and becomes glossy. Remove from heat.
Once the wings are done baking, transfer them to a large mixing bowl. Pour the sticky glaze over the wings and toss until they are evenly coated.
Optional: For extra stickiness and caramelization, return the glazed wings to the wire rack and bake in the oven for an additional 5 minutes.
Transfer the sticky Asian wings to a serving plate and garnish with sesame seeds and chopped green onions, if desired.
Serve immediately and enjoy your delicious Sticky Asian Wings!
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 25.7 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
