Description
Sticky Asian Style Chicken Wings are sweet, savory, and slightly spicy wings glazed with a rich soy, garlic, and ginger sauce, perfect as an appetizer or game day snack.
Ingredients
Units
Scale
- 2 lbs chicken wings
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp chili flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels and arrange them on the wire rack. Bake for 35-40 minutes, flipping halfway through, until crispy and cooked through.
- While the wings are baking, make the sauce. In a saucepan over medium heat, combine soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and chili flakes. Bring to a simmer.
- Add the cornstarch slurry to the sauce and stir until thickened, about 2-3 minutes. Remove from heat.
- Once the wings are done, toss them in the sauce until evenly coated.
- Return the coated wings to the oven for an additional 5-7 minutes to caramelize.
- Remove from oven and garnish with sesame seeds and sliced green onions before serving.
Notes
- For crispier wings, let them air dry in the fridge for a few hours before baking.
- You can grill the wings instead of baking for a smoky flavor.
- Adjust chili flakes to control the spice level.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 14g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
