Baked Asian Sticky Wings

Posted on 2024-09-09

Looking for a finger-licking, crowd-pleasing dish that’s perfect for gatherings or casual meals at home? These Asian Sticky Chicken Wings are the answer!

Packed with bold flavors, they feature a delightful balance of sweet, savory, and umami notes that will have everyone reaching for seconds. Coated in a rich glaze made with soy sauce, honey, ginger, garlic, and the distinctive warmth of Chinese five-spice, these wings bake to crispy perfection in the oven before being drenched in a sticky, caramelized sauce.

Whether served as an appetizer or a main dish, these wings are sure to steal the spotlight at your next meal.

Servings: 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Cool Time: 5 minutes

Total Time: 1 hour

Ingredients

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

Instructions

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 well blended.

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

Preheat the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with aluminum foil or parchment paper for easy cleanup, and place wire racks on top of each baking sheet.
Bake the Wings: Arrange the marinated chicken wings in a single layer on the wire racks. Reserve the marinade for later use. Bake the wings in the preheated oven for 35-40 minutes, turning halfway through, until they are golden brown and slightly charred on the edges.

Prepare the Sticky Sauce: While the wings are baking, pour the reserved marinade into a large saucepan. Add 1/2 cup of water and bring to a boil over medium heat. Reduce the heat and simmer for about 5-7 minutes until the sauce has reduced slightly. Stir in the cornstarch slurry and continue to simmer for another 2-3 minutes until the sauce thickens to a sticky consistency.

Coat the Wings: Once the wings are cooked, remove them from the oven and transfer them to a large mixing bowl. Pour the thickened sticky sauce over the wings and toss until each piece is thoroughly coated.

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