The Best Crispy Baked Asian Sticky Chicken Wings Recipe Ever

Crispy, golden chicken wings with an irresistible asian sticky glaze might just become your new weekend obsession.

Hunger calls for something extraordinary that breaks free from ordinary recipes.

Bold flavors dance across tender meat, creating magic in every single bite.

Marinades packed with umami transform simple ingredients into culinary brilliance.

Crunchy exterior meets succulent interior, promising a texture experience that will delight you.

Weeknight dinners or game day gatherings demand something spectacular like these wings.

These wings guarantee applause and empty plates that speak volumes about their deliciousness.

Why Crispy Baked Asian Sticky Chicken Wings Pop With Flavor

• Craft Culinary Magic: Transform ordinary chicken wings into a restaurant-worthy dish with simple ingredients and basic cooking techniques that make you feel like a professional chef.
• Speed Meets Flavor: Prepare a mouthwatering meal in minimal time, perfect for busy weeknights or spontaneous gatherings where you want maximum taste with minimal effort.
• Crowd-Pleasing Perfection: These Asian sticky chicken wings deliver bold, sweet, and tangy flavors that appeal to both kids and adults, making them ideal for family dinners, game nights, or casual parties.
• Customizable Comfort: Easily adjust spice levels or swap ingredients to match personal preferences, ensuring everyone can enjoy these deliciously crispy wings without compromise.

Ingredients Needed For Asian Sticky Chicken Wings

• Chicken Wings: Fresh chicken wings that create the base of this delicious sticky Asian-style dish.

• Soy Sauce, Oyster Sauce, Hoisin Sauce: Savory Asian sauces that provide depth and authentic flavor to the coating.
• Honey, Brown Sugar: Sweet ingredients that help create a glossy and sticky texture for the wings.
• Rice Vinegar: Tangy liquid that balances the sweetness and adds complexity to the sauce.

• Garlic, Ginger: Aromatic ingredients that add sharp and warm notes to the wing sauce.
• Chinese Five-Spice Powder: Warm spice blend that provides a traditional Asian flavor profile.
• Sesame Oil: Rich oil that contributes a nutty and authentic Asian taste to the dish.

• Cornstarch, Water: Ingredients used to create a slurry that helps thicken and gloss the sauce.

• Sesame Seeds, Scallions: Fresh toppings that add texture and visual appeal to the finished chicken wings.

How To Bake Crispy Asian Sticky Chicken Wings

Step 1: Prepare Baking Setup

Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for super easy cleanup and less mess afterwards.

Step 2: Arrange Chicken Wings

Spread chicken wings evenly across the prepared baking sheet. Make sure they are not overcrowded to ensure crispy results.

Step 3: Initial Baking Process

Bake the wings for 35-40 minutes. Flip them halfway through cooking to guarantee even browning and crispiness on all sides.

Step 4: Craft Magical Sauce

• Soy sauce
• Honey
• Brown sugar
• Rice vinegar
• Oyster sauce
• Hoisin sauce
• Sesame oil
• Minced garlic
• Grated ginger
• Chinese five-spice powder

Step 5: Simmer and Thicken Sauce

Heat the sauce mixture over medium heat, stirring occasionally. Create a cornstarch slurry by mixing cornstarch with water in a separate bowl. Pour the slurry into the simmering sauce and stir continuously until the sauce becomes glossy and slightly thickened.

Step 6: Coat Chicken Wings

Remove wings from the oven and generously pour the sauce over them. Toss the wings to ensure complete and even coating.

Step 7: Final Crisp Enhancement

For extra crunchiness, return the sauced wings to the oven and bake for an additional 5 minutes.

Step 8: Garnish and Serve

Sprinkle toasted sesame seeds and freshly sliced scallions over the wings. Serve hot and enjoy the incredible flavor explosion.

Top Tips For Sticky Chicken Wings With Crunch

• Ensure wings are patted dry before baking to achieve maximum crispiness and prevent soggy texture.
• Use a wire rack inside the baking sheet for better air circulation, creating extra-crispy skin around the wings.
• Adjust sauce thickness by controlling cornstarch slurry – add more for thicker glaze or less for lighter coating.
• Marinate wings in half the sauce before baking for deeper flavor penetration and more intense taste profile.
• Swap honey with maple syrup for a different sweetness or use gluten-free soy sauce to make the recipe celiac-friendly.

Tasty Changes For Asian Sticky Chicken Wings

• Spicy Sriracha Wings: Replace hoisin sauce with sriracha for a fiery kick, adding extra chili flakes for more heat.
• Korean Gochujang Wings: Swap oyster sauce with gochujang paste, incorporating Korean red pepper flavor and tanginess.
• Pineapple Teriyaki Wings: Blend pineapple juice into the sauce for a sweet tropical dimension, using teriyaki sauce as a base.
• Maple Soy Wings: Substitute honey with pure maple syrup, creating a rich caramelized glaze with deep Canadian-inspired flavors.

What Goes Well With Sticky Chicken Wings

• Pair Zesty Sauvingnon Blanc: Bright, crisp white wine cuts through the rich, sticky chicken wings with its citrusy and herbaceous notes.
• Complement with Cool Cucumber Salad: Fresh, light side dish balances the sweet and savory flavors of the wings, providing a refreshing contrast.
• Match with Crisp Asian Beer: Light lager like Tsingtao or Sapporo cleanses the palate and complements the Asian-inspired sauce, enhancing the overall dining experience.
• Serve Alongside Jasmine Rice: Steamed white rice absorbs the delicious sticky sauce, creating a perfect accompaniment that rounds out the meal's flavor profile.

How To Store Baked Asian Sticky Chicken Wings

• Store leftover wings in an airtight container for up to 3-4 days. Keep them whole or separate from sauce to maintain crispiness.
• Wrap wings tightly in plastic wrap, then place in freezer bags. Freeze for maximum 2 months. Label with date for tracking.
• Preheat oven to 350F. Spread wings on baking sheet, cover loosely with foil. Warm for 10-15 minutes until heated through. Avoid overcooking to prevent drying.
• Place wings on microwave-safe plate. Heat in 30-second intervals, checking temperature. Add small splash of water to prevent drying. Best used when needing fast meal.

Common Questions On Sticky Chicken Wings

• How do I make the chicken wings extra crispy?

Pat the wings dry with paper towels before baking. Use a wire rack on the baking sheet to elevate wings and allow air circulation, which helps achieve crispier skin.

• Can I use frozen chicken wings?

Thaw chicken wings completely in the refrigerator before cooking. Pat them dry to remove excess moisture, which helps create a crispy texture when baking.

• What if I don't have all the sauce ingredients?

You can substitute similar Asian-style sauces. Hoisin can replace oyster sauce, and rice vinegar can be swapped with apple cider vinegar if needed. The key is maintaining a balance of sweet, tangy, and savory flavors.

Crispy Baked Asian Sticky Chicken Wings Recipe

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4.7 from 35 reviews

• Total Time: 50-55 minutes
• Yield: 8 1x

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Description

Savor Korean-inspired “Crispy Baked Asian Sticky Chicken Wings” that blend sweet, tangy, and spicy flavors in one irresistible dish. Crunchy exterior and glazed coating promise a delightful culinary experience you won’t forget.

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Ingredients

Scale 1x2x3x

Protein:

• 4 pounds (2 kilograms) chicken wings, separated into drumettes and wingettes

Sauce Ingredients:

• 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
• 1/2 cup water
• 2 tablespoons cornstarch
• 4 tablespoons water

Aromatics and Seasonings:

• 6 cloves garlic, minced
• 2-inch piece of ginger, grated
• 2 teaspoons Chinese five-spice powder
• 2 tablespoons sesame seeds, toasted
• 1 scallion, finely sliced

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Instructions

1. Preheat the oven to 400F (200C) and prepare a baking sheet with parchment paper or aluminum foil for hassle-free cleanup.
2. Arrange chicken wings on the prepared baking sheet, ensuring they are spread out in a single layer for even cooking.
3. Bake the wings for 35-40 minutes, flipping them midway through the cooking process to achieve a uniform golden-brown and crispy exterior.
4. Meanwhile, craft the sticky sauce by combining soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder in a saucepan.
5. Heat the sauce mixture over medium temperature, stirring periodically to blend the flavors and prevent scorching.
6. Create a cornstarch slurry by whisking cornstarch with water in a separate small bowl.
7. Pour the slurry into the simmering sauce, continuously stirring for 1-2 minutes until the sauce transforms into a glossy, thickened consistency.
8. Remove the crispy wings from the oven and generously coat them with the prepared sauce, ensuring each wing is thoroughly dressed.
9. For extra crispiness, return the sauced wings to the oven for an additional 5 minutes.
10. Finish by sprinkling toasted sesame seeds and freshly sliced scallions over the wings before serving.

Notes

• Adjust wing crispiness by patting chicken wings completely dry before baking to remove excess moisture, ensuring maximum crunchiness.
• Customize heat levels by adding sriracha or chili flakes directly into the sauce mixture for those who enjoy spicier flavors.
• Optimize sauce consistency by whisking cornstarch slurry thoroughly to prevent lumps and achieve a smooth, glossy coating.
• Transform recipe into gluten-free version by substituting regular soy sauce with tamari and checking oyster sauce ingredients for potential gluten content.

• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 8
• Calories: 345 kcal
• Sugar: 17 g
• Sodium: 820 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 95 mg