Asian Sticky Chicken Wings

My tiny apartment kitchen smelled like heaven the first time I made these wings. The honey and sesame oil hit the hot pan and filled every corner of the room. My roommate wandered in from her room, asking what restaurant I'd ordered from, then laughed when I pointed at the baking sheet.

Last summer I made three batches back-to-back for a backyard gathering, learning the hard way that 2.5 kg sounds like a lot until you're watching twenty people descend on them like hungry birds. The quiet that fell over the party when I brought out the platter was absolutely worth the extra prep work.

Ingredients

• 1.2 kg chicken wings: Removing the tips and separating flats from drumettes helps everything cook evenly and makes eating so much less messy
• 80 ml soy sauce: This provides the deep salty base that balances all the sweetness happening
• 60 ml honey: Creates that beautiful caramelization and helps the sauce cling to every wing
• 60 ml hoisin sauce: Adds an earthy, fermented depth that makes these taste restaurant-quality
• 2 tbsp brown sugar: Helps the glaze get those gorgeous dark caramelized spots in the oven
• 2 tbsp rice vinegar: Cuts through all the richness with just the right amount of brightness
• 2 tbsp sesame oil: Toasted sesame oil is non-negotiable here, it's what gives the sauce its signature aroma
• 4 cloves garlic, minced: Fresh garlic makes such a difference compared to jarred stuff
• 1 tbsp fresh ginger, grated: Peeling and grating fresh ginger takes thirty seconds and transforms the whole dish
• 2 tbsp toasted sesame seeds: They add this gorgeous nutty crunch and make everything look restaurant-worthy
• 2 green onions, thinly sliced: Fresh pop of color and mild onion flavor that cuts through the sweet glaze

Instructions

Get your oven ready:

Preheat to 220°C and line a baking sheet with foil, then place a wire rack on top. The rack lets air circulate under the wings so they crisp up all over instead of steaming in their own juices.

Whisk up the marinade:

In a large bowl, combine soy sauce, honey, hoisin, brown sugar, rice vinegar, sesame oil, garlic, ginger, pepper, and chili flakes if you like heat. Whisk until the brown sugar completely dissolves.

Coat the wings:

Add wings to the bowl and toss until every piece is thoroughly coated. Scoop out 1/4 cup of the marinade and set it aside in a small bowl.

First bake:

Arrange wings in a single layer on the wire rack. Bake for 25 minutes until the skin is starting to crisp and the fat is rendering out.

Glaze and finish:

Brush wings generously with that reserved marinade and pop them back in for 10 to 15 more minutes. Turn and brush again halfway through for that restaurant-quality sticky finish.

Garnish and serve:

Pile onto a platter while they're still hot and sticky. Scatter sesame seeds and green onions over everything and watch them disappear.

Save

These have become my go-to when I need to feed a crowd without spending hours in the kitchen. There's something about people standing around the platter, fingers sticky, reaching for just one more, that makes any gathering feel like a party.

Making Ahead

I've marinated wings overnight and they just get better with time. The flavor penetrates deeper into the meat, but keep the baking step for just before serving or you will lose that precious crispy skin.

Serving Suggestions

A simple bowl of steamed rice turns these into dinner, but they're also perfect alongside pickled vegetables that cut through all that sweet glaze. Cold beer or sparkling water with lime never hurt either.

Wing Wisdom

The glaze can burn quickly in those final minutes, so keep a close eye. You want deep caramelization, not carbon. Also, letting the wings rest for just a couple minutes after baking helps that sauce set into something gloriously sticky instead of sliding right off.

• Line your baking sheet with extra foil, the sugar in the glaze makes cleanup brutal otherwise
• Use a silicone brush for the glaze, the sticky sauce will absolutely destroy natural bristles
• Have wet wipes ready at the table, these are gloriously messy fingers-only food

Save

Hope these sticky wings bring as much joy to your table as they have to mine over the years. Few things in life are as satisfying as that first bite.

Questions & Answers

→ How do I get the wings extra crispy?

Pat the wings thoroughly dry with paper towels before marinating. The wire rack allows air circulation, helping the skin crisp evenly. Baking at high heat (220°C/425°F) also promotes crispy skin without frying.

→ Can I make these ahead of time?

Yes, marinate the wings up to 24 hours in advance. Store covered in the refrigerator. You can also bake them completely and reheat at 180°C (350°F) for 10-12 minutes until hot and crispy again.

→ What can I substitute for hoisin sauce?

Mix equal parts soy sauce, peanut butter, and a touch of honey or molasses. This provides a similar depth and sweetness, though the flavor profile will vary slightly.

→ Are these wings spicy?

The base recipe has mild heat from chili flakes. Adjust the amount or omit entirely for a sweeter version. Add sriracha or sambal oelek to the glaze for more spice if desired.

→ Can I grill these instead of baking?

Absolutely. Grill over medium-high heat for 20-25 minutes, turning frequently and brushing with the glaze during the last 5 minutes. Watch closely to prevent burning due to the sugar content.

→ How long should I marinate the wings?

Minimum 30 minutes for basic flavor absorption. For best results, marinate 2-4 hours or overnight. The longer marination time allows the ginger, garlic, and soy flavors to penetrate deeply into the meat.