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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 400F (200C) and prepare a baking sheet with parchment paper or aluminum foil for hassle-free cleanup.
- Arrange chicken wings on the prepared baking sheet, ensuring they are spread out in a single layer for even cooking.
- Bake the wings for 35-40 minutes, flipping them midway through the cooking process to achieve a uniform golden-brown and crispy exterior.
- 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.
- Heat the sauce mixture over medium temperature, stirring periodically to blend the flavors and prevent scorching.
- Create a cornstarch slurry by whisking cornstarch with water in a separate small bowl.
- Pour the slurry into the simmering sauce, continuously stirring for 1-2 minutes until the sauce transforms into a glossy, thickened consistency.
- Remove the crispy wings from the oven and generously coat them with the prepared sauce, ensuring each wing is thoroughly dressed.
- For extra crispiness, return the sauced wings to the oven for an additional 5 minutes.
- 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