Name: Asian Sticky Wings
Prep time: 15 min
Cook time: 40 min
Ingredients: 4 pounds chicken wings (separated into drumettes and wingettes); ½ cup soy sauce; ¼ cup honey; 3 tbsp brown sugar; 3 tbsp rice vinegar; 3 tbsp oyster sauce; 3 tbsp hoisin sauce; ¼ cup sesame oil; 6 cloves of garlic (minced); ginger (grated, 2-inch piece); 2 tsp Chinese five-spice; ½ cup water; 2 tbsp cornstarch (mixed with 4 tablespoons water (to thicken sauce)); 2 tbsp sesame seeds (toasted); 1 scallion (finely sliced)

Game day food deserves an MVP upgrade, and these Asian Sticky Wings are here to bring the heat! Tossed in a sweet, savory, and slightly spicy glaze, they’re a refreshing play on the classic wing lineup. Whether you’re huddled up on the couch or hosting a full-blown watch party, these wings are guaranteed to steal the show—because sometimes, the real game is what’s happening at the snack table!

These wings are a total game-changer! With their sticky glaze and bold umami punch, they’ll have your taste buds doing a victory dance. Forget fumbling with plain old buffalo sauce—these wings bring flavor worthy of a championship.

Whether your team wins or loses, one thing’s for sure: your snack table is taking home the trophy. Just make sure you’ve got napkins ready—things are about to get deliciously messy!

Ingredients You’ll Need For This Recipe

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

Step-by-Step Instructions

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: Garnish and Serve. Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion for a fresh, aromatic finish.

Serve the honey soy sticky chicken wings hot as an appetizer or main dish with your favorite sides, such as steamed rice or a crisp salad. You can’t go wrong with the flavor and ease of these baked wings!

Asian Sticky Wings

Level up your game day snacks with these Asian Sticky Wings! Sweet, savory, and packed with flavor, they’re the ultimate crowd-pleaser for your next watch party.

Course Appetizer

Keyword Asian Sticky Wings

Prep Time 15

Cook Time 40

Servings 8

Ingredients

4 pounds chicken wings separated into drumettes and wingettes
½ cup soy sauce
¼ cup honey
3 tbsp brown sugar
3 tbsp rice vinegar
3 tbsp oyster sauce
3 tbsp hoisin sauce
¼ cup sesame oil
6 cloves of garlic minced
ginger grated, 2-inch piece
2 tsp Chinese five-spice
½ cup water
2 tbsp cornstarch mixed with 4 tablespoons water (to thicken sauce)
2 tbsp sesame seeds toasted
1 scallion finely sliced

Instructions

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