Sticky Asian-Style Glazed Wings Recipe

Name: Sticky Asian-Style Glazed Wings
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: about 20 wings
Cuisine: Asian
Ingredients: 2 lbs chicken wings, separated into drumettes and flats; 1 tbsp baking powder; 1 tsp salt; 1/2 tsp black pepper; 1/3 cup soy sauce; 1/4 cup honey; 2 tbsp rice vinegar; 2 tbsp hoisin sauce; 1 tbsp sriracha (or to taste); 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1 tbsp sesame oil; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); 1 tbsp sesame seeds and sliced green onions for garnish

Asian · Appetizer · 60 min total

Sticky Asian-Style Glazed Wings recipe videos

Crispy baked chicken wings coated in a sweet, savory, and slightly spicy sticky glaze inspired by Asian flavors. Perfect for game day or a crowd-pleasing appetizer.

15
min prep

45
min cook

4
servings

380
kcal/serving

Ingredients

2 lbs chicken wings, separated into drumettes and flats
1 tbsp baking powder
1 tsp salt
1/2 tsp black pepper
1/3 cup soy sauce
1/4 cup honey
2 tbsp rice vinegar
2 tbsp hoisin sauce
1 tbsp sriracha (or to taste)
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tbsp sesame seeds and sliced green onions for garnish

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated.
Arrange wings in a single layer on the wire rack. Bake for 45 minutes, flipping halfway, until golden and crispy.
While wings bake, make the glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, hoisin sauce, sriracha, garlic, ginger, and sesame oil. Bring to a simmer over medium heat.
Whisk in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat.
Transfer baked wings to a large bowl. Pour glaze over wings and toss to coat evenly.
Return glazed wings to the wire rack and broil on high for 2-3 minutes until caramelized, watching closely.
Transfer to a serving platter, sprinkle with sesame seeds and green onions. Serve immediately.

Tips

For extra crispy wings, pat dry thoroughly and refrigerate uncovered for 1 hour before baking.
Adjust sriracha to your spice preference; substitute with gochujang for a different flavor.
Leftover wings can be reheated in an air fryer at 375°F for 5 minutes.
Serve with cucumber sticks or a simple slaw to balance the richness.

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