Description
Sweet, savory, and perfectly glossy, these asian sticky chicken wings are coated in a thick garlic-ginger sauce that actually sticks. Easy oven method with air fryer and grill options included.
Ingredients
Units
Scale
For the wings + marinade
- 4 lbs chicken wings, separated into drumettes and wingettes
- 1/2 cup soy sauce (low-sodium if preferred)
- 1/4 cup honey
- 3 tbsp brown sugar
- 3 tbsp rice vinegar
- 3 tbsp oyster sauce
- 3 tbsp hoisin sauce
- 2 tbsp toasted sesame oil (recommended—strong flavor)
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, grated
- 2 tsp Chinese five-spice powder
For the sticky glaze
- 1/2 cup water
Cornstarch slurry
- 2 tbsp cornstarch
- 4 tbsp water
To finish
- 2 tbsp toasted sesame seeds
- 1 scallion, thinly sliced
Instructions
- Make the marinade: In a large bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, garlic, ginger, and Chinese five-spice powder until well combined.
- Marinate the wings: Add the chicken wings and toss until evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven: Preheat to 400°F (200°C). Line two baking sheets with foil or parchment paper and place wire racks on top.
- Bake the wings: Arrange the wings in a single layer on the racks, letting excess marinade drip back into the bowl. Reserve the marinade. Bake for 35–40 minutes, turning halfway through, until golden brown with lightly charred edges.
- Make the sticky sauce: Transfer the reserved marinade to a large saucepan and add 1/2 cup water. Bring to a boil over medium heat, then reduce to a simmer and cook for 5–7 minutes. Stir in the cornstarch slurry and simmer for 2–3 minutes, stirring constantly, until thick and sticky.
- Coat the wings: Transfer the baked wings to a large bowl. Pour the thickened sauce over the wings and toss until fully coated.
- Serve: Sprinkle with sesame seeds and scallions. Serve immediately.
Notes
- Don’t overcrowd: Space = crisp skin.Make ahead: Marinate up to 24 hours. Sauce can be made ahead and rewarmed gently.Storage: Refrigerate leftovers 3–4 days. Reheat on a rack at 375°F until hot, then toss with warmed sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer | Main Dish
- Method: Oven-Baked, Air Fryer, Grill
- Cuisine: Asian-inspired
Nutrition
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 70 mg