Asian Sticky Chicken Wings (Oven, Air Fryer, or Grill)

These Asian sticky chicken wings are the kind of recipe you make once and then get asked for every single time there’s a get-together. They’re sweet, savory, just a little garlicky, and coated in a glossy, finger-licking sauce that actually sticks to the wings (no puddle in the pan here).

I’ve tested this recipe so it works in the oven every time, with easy options for the air fryer or grill when you want things extra crispy. Whether you’re feeding a crowd on game day or just craving something better than takeout, these wings deliver big flavor without any fuss.

Asian Sticky Chicken Wings Recipe Essentials

• 🍽 Course: Appetizer or Main Dish
• ⏱ Total Time: 1 hour
  (15 minutes prep, 40 minutes cook, 5 minutes rest)
• 🍗 Servings: 8
• 🍯 Flavor Profile: Sweet-savory and deeply umami with sticky honey-soy glaze, warm spices, garlic, and ginger
• 🍚 Best Served With: Steamed rice, fried rice, or a crisp cucumber salad
• 🧊 Make Ahead: Marinate wings up to 24 hours in advance; leftovers keep 3–4 days refrigerated

Why This Recipe Works

• The wings are baked on a rack, so the fat renders and the skin gets crispy without frying.
• The sauce is cooked separately and added at the end, which keeps it glossy and prevents burning.
• Garlic, ginger, soy sauce, and brown sugar create that classic sweet-savory balance everyone loves.
• The method is flexible — oven, air fryer, or grill — but the flavor stays spot-on every time.

Ingredients You’ll Need

• 4 lbs (2 kg) 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

Substitutions

• Soy sauce: Use low-sodium soy sauce 1:1. For gluten-free, use tamari 1:1. For soy-free, use coconut aminos 1:1 and reduce the honey to 3 Tbsp (aminos are sweeter).
• Oyster sauce: Swap with vegetarian (mushroom) oyster sauce 1:1. If you don’t have it, use 2 Tbsp soy sauce + 1 Tbsp brown sugar.
• Hoisin sauce: Use BBQ sauce 1:1 (not too smoky), or whisk 2 Tbsp soy sauce + 1 Tbsp honey + 1 Tbsp peanut butter and use that instead.
• Honey: Replace with maple syrup 1:1, or use 1/3 cup packed brown sugar and add 1 Tbsp extra water to keep the sauce glossy.
• Rice vinegar: Apple cider vinegar or white wine vinegar works 1:1.
• Spice option: Add 1–2 tsp sriracha or 1–2 Tbsp gochujang to the finished sauce.

How to Make Asian Sticky Chicken Wings

Step 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 fully blended and smooth.

Step 2. Marinate the Wings: Add the chicken wings to the marinade, tossing until every piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to fully penetrate the meat.

Step 3. Preheat the Oven: Preheat the oven to 400°F (200°C). Line two baking sheets with aluminum foil or parchment paper for easy cleanup, then place wire racks on top of each baking sheet.

Step 4. Bake the Wings: Arrange the marinated wings in a single layer on the wire racks, allowing excess marinade to drip back into the bowl. Bake for 35–40 minutes, turning halfway through, until the wings are deeply golden and lightly charred at the edges and the skin looks crisp. They’re done when the thickest part registers at least 165°F (74°C) on an instant-read thermometer and the juices run clear.

Crispness note: Start checking at 30 minutes. For extra crisp skin, broil 1–3 minutes before saucing, watching closely.

Step 5. Prepare the Sticky Sauce: While the wings are baking, pour the reserved marinade into a large saucepan. Add 1/2 cup water and bring to a rolling boil for at least 1 full minute (this makes it safe to use as a sauce). Reduce the heat and simmer for 5–7 minutes, allowing the sauce to reduce slightly. Stir in the cornstarch slurry and continue simmering for another 2–3 minutes, stirring constantly, until the sauce thickens to a glossy, sticky consistency.

Step 6. Coat the Wings: Remove the wings from the oven (or broiler) and transfer them to a large mixing bowl. Pour the thickened sticky sauce over the wings and toss until each piece is thoroughly coated. Serve right away while the wings are still hot and crisp.

Step 7. Garnish and Serve: Transfer the wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion for a fresh, aromatic finish.

Air Fryer Method (Optional)

If using an air fryer, remove the wings from the marinade and let excess drip off, then pat them lightly dry with paper towels (this helps reduce smoking and improves crisping). Cook at 380°F for 22–25 minutes, shaking the basket halfway through. Increase the temperature to 400°F for the last 3–5 minutes to crisp the edges. Toss with the thickened sauce only after the wings are cooked (adding sugary sauce before air frying can burn).

Grill Method (Optional)

Preheat the grill for medium indirect heat. Grill the marinated wings, turning occasionally, until cooked through and lightly charred. During the last few minutes, move the wings over direct heat briefly and toss or brush with the sauce, watching closely to prevent burning.

Variations

• Spicy Gochujang Wings: Whisk 1–2 Tbsp gochujang into the finished sauce (start with 1 Tbsp, taste, then add more). If you like extra heat, add 1 tsp sriracha.
• Honey Garlic Version: Add 2 extra cloves garlic (minced) to the sauce and simmer the finished sauce 1–2 minutes longer to deepen the flavor and thicken slightly more.
• Citrus or Orange Sticky Wings: Add 1 Tbsp orange zest + 1/3 cup fresh orange juice to the saucepan when you add the 1/2 cup water. Simmer 1–2 extra minutes to reduce, then thicken with the cornstarch slurry as written.

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