Sticky Asian Chicken Wings are the ultimate finger food, offering a perfect blend of sweet, savory, and tangy flavors. These wings are coated in a luscious glaze made with soy sauce, honey, garlic, and ginger, creating a caramelized exterior while keeping the meat tender and juicy. Whether you’re hosting a party, enjoying game day, or craving a flavorful appetizer, these wings are sure to impress. Serve them with a sprinkle of sesame seeds and fresh green onions for added crunch and color—just be prepared for them to disappear fast!
Ingredients:
- 2 pounds chicken wings, split into drumettes and flats
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
For the Sauce:
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sriracha (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions:
- Prepare the Chicken Wings: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Pat the chicken wings dry with paper towels, then toss them with vegetable oil, salt, and pepper. Arrange the wings in a single layer on the rack.
- Bake the Wings: Bake for 40-45 minutes, flipping the wings halfway through, until they are golden brown and crispy.
- Make the Sauce: While the wings are baking, prepare the sauce. In a small saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using). Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Stir in the cornstarch slurry and continue cooking until the sauce thickens slightly, about 2-3 minutes. Remove from heat.
- Coat the Wings: Once the wings are done baking, transfer them to a large mixing bowl. Pour the sticky sauce over the wings and toss until they are evenly coated.
- Broil for Extra Stickiness (Optional): For an extra caramelized finish, return the coated wings to the baking sheet and broil on high for 2-3 minutes, watching closely to prevent burning.
- Serve: Transfer the wings to a serving platter and sprinkle with sesame seeds and chopped green onions. Serve immediately with napkins on hand—these wings are deliciously messy!
Sticky Asian Chicken Wings are an irresistible crowd-pleaser, perfect for any occasion. Their bold flavors and sticky-sweet glaze will have everyone reaching for seconds!
