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.
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.