Asian sticky wings glazed (Printable)

Tender wings glazed in a sweet soy-ginger blend, baked to sticky, caramelized perfection.

# What You'll Need:

→ Chicken

01 - 2.5 lbs chicken wings, tips removed, flats and drumettes separated

→ Marinade and Sauce

02 - 1/3 cup soy sauce
03 - 1/4 cup honey
04 - 1/4 cup hoisin sauce
05 - 2 tbsp brown sugar
06 - 2 tbsp rice vinegar
07 - 2 tbsp sesame oil
08 - 4 cloves garlic, finely minced
09 - 1 tbsp fresh ginger, grated
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp chili flakes (optional)

→ Garnish

12 - 2 tbsp toasted sesame seeds
13 - 2 green onions, thinly sliced

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with aluminum foil and place a wire rack on top.
02 - Whisk together soy sauce, honey, hoisin sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and chili flakes in a large bowl.
03 - Add chicken wings to the marinade and toss to coat evenly. Reserve 1/4 cup of marinade for glazing.
04 - Arrange wings in a single layer on the wire rack and bake for 25 minutes.
05 - Remove wings from oven, brush with reserved marinade, return to oven and bake an additional 10 to 15 minutes, turning and brushing once more, until caramelized and sticky.
06 - Transfer wings to a platter, sprinkle with toasted sesame seeds and sliced green onions. Serve hot.

# Expert Advice:

01 -
  • They require almost no skill but taste like you spent hours in the kitchen.
  • The sticky glaze coats every wing evenly, giving you that perfect crispy-chewy bite.
  • You can make them ahead and reheat them, which honestly tastes even better the next day.
02 -
  • Pat your wings dry before marinating—if they're wet, they won't crisp up as nicely in the oven.
  • Don't skip the second glaze and bake; that's what transforms them from cooked to caramelized.
  • Reserve some marinade before adding the raw wings, otherwise you're cooking with raw chicken juice and that's just not safe.
03 -
  • If wings are a regular thing for you, buy them frozen in bulk and thaw them the morning of—they're usually half the price and taste exactly the same.
  • The reserved marinade is crucial; it's what creates that sticky glaze, so don't skip it or forget to brush it on during the second bake.
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