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Sticky Asian Chicken Wings

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These Sticky Asian Chicken Wings are baked until crispy, then tossed in a sweet, savory, and slightly spicy glaze made with soy sauce, honey, ginger, and garlic. Perfect for Super Bowl parties, potlucks, or any gathering, they’re a crowd-pleasing finger food that’s easy to make and endlessly customizable.

Ingredients

Scale
  • 2 ½ lbs chicken wings, split at joints, tips removed (fresh or frozen, thawed)
  • 1 tablespoon vegetable oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅓ cup soy sauce
  • ¼ cup honey
  • 3 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sriracha or chili garlic sauce (adjust for spice)
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon dried ginger)
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds, toasted (for garnish)
  • Chopped cilantro (optional, for garnish)
  • Extra sriracha (for serving, optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper and place a wire rack on top, if using.
  2. Pat chicken wings dry with paper towels. Toss wings in a bowl with vegetable oil, salt, and pepper until evenly coated.
  3. Arrange wings in a single layer on the wire rack or directly on the lined sheet. Bake for 40-45 minutes, turning halfway through, until golden brown and crispy. For extra crispiness, broil for 2-3 minutes, watching closely.
  4. While wings bake, combine soy sauce, honey, rice vinegar, hoisin sauce, brown sugar, sriracha, sesame oil, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring often, and cook for 5-7 minutes until thickened and shiny.
  5. Remove wings from oven and transfer to a large bowl. Pour sticky glaze over wings and toss with tongs until evenly coated. Let sit for 2-3 minutes for glaze to thicken.
  6. Arrange wings on a serving platter. Garnish with sliced green onions, toasted sesame seeds, and chopped cilantro if desired. Serve with extra sriracha on the side.
  7. If glaze is too thick, add 1-2 tablespoons water to thin. For extra-crispy wings, let them rest on the wire rack for 5 minutes before tossing in glaze.
  8. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a 375°F oven for 10 minutes.

Notes

Pat wings dry before baking for maximum crispiness. Use a wire rack for best results, but flipping halfway works if you don’t have one. Adjust sriracha for spice level. For gluten-free, use tamari and gluten-free hoisin. Glaze can be made ahead and thinned with water if needed. Garnish with mango or pineapple for a tropical twist.

Nutrition

Keywords: chicken wings, sticky wings, Asian wings, Super Bowl, party food, appetizer, baked wings, game day, finger food, easy recipe

Find it online: https://emmayum.com/sticky-asian-chicken-wings-recipe-easy-super-bowl-party-favorite/