Sticky Asian Style Chicken Wings

Short Description

These wings are irresistibly succulent and glazed with a rich, sweet‑savory Asian marinade enriched with garlic, ginger, hoisin, and a hint of chili. Baked until golden and lacquered, they’re finger‑licking good and bursting with umami.

Why You’ll Love This Recipe

• Flavor-packed: A perfectly balanced mix of sweet, salty, tangy, and mildly spicy flavors.
• No deep-frying: Easy oven-baked method delivers tender, sticky wings without the mess.
• Quick prep: Just 10–15 minutes to marinate and 50 minutes in the oven—ideal for weeknights or entertaining.
• Crowd-pleaser: Perfect for gatherings, snacks, or a main dish alongside rice and Asian slaw.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1.5 kg chicken wings (drumettes and flats)
• ½ tsp toasted sesame oil
• 2 tbsp lemon juice
• 2 tbsp Chinese cooking wine (Shaoxing) or alternative
• 2 tbsp soy sauce
• 2 tbsp brown sugar or honey
• 1½ tbsp hoisin sauce
• 1½ tbsp oyster sauce
• ¼ cup ketchup
• 1 tbsp chili garlic sauce (adjust to taste)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• ½ tsp Chinese five‑spice powder
• Optional garnish: sliced scallions, sesame seeds, cilantro, fresh chili

Directions

1. Make the marinade: Whisk together sesame oil, lemon juice, cooking wine, soy sauce, sugar (or honey), hoisin, oyster sauce, ketchup, chili garlic sauce, garlic, ginger, and five-spice.
2. Marinate wings: Toss wings in the mixture for 10–15 minutes (no longer, or wings may become too salty) whatshouldimakefor.com+5recipetineats.com+5southernbite.com+5vikalinka.comsouthernbite.com+1jocooks.com+1.
3. Prep for baking: Preheat oven to 180 °C (350 °F). Line a baking tray with foil and parchment paper.
4. Arrange and reserve marinade: Shake off excess marinade (reserve liquid), and place wings snugly on the tray.
5. Bake: Cook for 45–50 minutes, basting with reserved marinade/tray juices at 25 and 35 minutes, until wings are charred on edges, sticky, and meat is tender recipetineats.com.
6. Garnish & serve: Sprinkle with scallions, sesame seeds, cilantro, or sliced chili before serving.

Servings and Timing

• Servings: 6–8 people
• Prep time: ~10–15 minutes
• Cook time: ~50 minutes
• Total time: ~1 hour

Variations

• Spicy: Increase chili garlic sauce or add sriracha in the marinade.
• Gluten-free: Use tamari or gluten-free soy sauce.
• Air fryer alternative: Cook wings in an air fryer, then toss in sauce for a crisp finish.
• Fried version: Fry wings until crispy (as in some Southern recipes), then coat with glaze vikalinka.com+9southernbite.com+9recipetineats.com+9recipetineats.commintpersonalchef.com+1kitchensanctuary.com+1.

Storage / Reheating

• Storage: Refrigerate cooked wings in an airtight container for 3–4 days .
• Reheating:
  • Microwave: Quick and juicy, but texture softens.
  • Oven (recommended): Reheat at 190 °C (375 °F) for ~10 minutes until warmed and crisp.
• Freezing: You can freeze cooked wings for up to 2–3 months. Thaw overnight in fridge before reheating.

FAQs

What can I substitute for Chinese cooking wine?

Use mirin or dry sherry; if avoiding alcohol entirely, chicken stock works too andrewzimmern.com+4recipetineats.com+4kitchensanctuary.com+4kitchensanctuary.com+2jocooks.com+2southernbite.com+2.

Can I marinate for longer than 15 minutes?

Better not—over‑marination (over an hour) draws moisture out and makes the wings too salty recipetineats.com.

How do I get the wings crispy?

Ensure you shake off excess marinade and you could broil for a few minutes at the end or pre-dry skin with a paper towel.

Can I use whole wings instead of pre-cut ones?

Yes—just cut at the joint. You’ll need ~1.75 kg whole wings to get 1.5 kg cut wings recipetineats.com.

Is there a way to prep ahead?

Marinate wings the night before. You can also prepare sauce in advance and reheat when ready to bake.

Can I freeze before cooking?

Yes—freeze marinated uncooked wings within 24 hours. Thaw in fridge overnight before baking.

How do I adjust sweetness or saltiness?

Balance sugar, honey, and soy to your preference; reduce soy for less salt or sugar for less sweetness.

What side dishes go well with these wings?

Great served with steamed jasmine rice, Asian coleslaw, garlic noodles, or vegetable stir-fry.

How spicy are these wings?

Mild to medium by default—adjust chili garlic sauce up or down based on your heat tolerance.

Can I make these in an air fryer or instant pot?

Yes: cook wings in the air fryer or Instant Pot, then toss them in the sticky glaze before serving.

Conclusion

These Sticky Asian Style Chicken Wings strike the perfect balance of sweet, savory, and subtly spicy—all achieved with a fuss-free oven bake. Juicy, richly glazed, and easy to whip up, they’re ideal for both casual dinners and entertaining. Try them and watch the plate vanish—napkins handy!

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