Baked Asian Sticky Wings Recipe
When you’re craving something irresistible, flavorful, and a little bit messy in the very best way, these Baked Asian Sticky Wings swoop in as the ultimate answer. Each wing is baked until crisp, then tossed in a glossy, deeply savory sauce that’s sweet, tangy, and bursting with garlic and ginger. This is the kind of finger food that disappears fast at parties, but honestly? I love piling them high for a weeknight dinner just as much. Baked Asian Sticky Wings offer that magic combination of ease and wow-factor — the sort of dish that turns a straightforward night into something you’ll remember.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a million ingredients to make truly crave-worthy Baked Asian Sticky Wings — just a handful of pantry staples and a few fresh aromatics. Each component brings a burst of umami, sweetness, or zing, making every bite utterly addicting and packing the wings with gorgeous color and shine.
- Chicken wings: Go with 4 pounds, separated into drumettes and wingettes for the perfect meaty bite.
- Soy sauce: The foundation for umami depth and a beautiful savory background.
- Honey: Naturally sweetens the sauce while helping it turn deliciously sticky and glossy.
- Brown sugar: Adds caramel notes and balances out the saltiness for a candy-like glaze.
- Rice vinegar: Offers tang and acidity, keeping the sauce bright and vibrant (not heavy).
- Oyster sauce: Brings richness and a subtle oceanic savoriness you just can’t fake.
- Hoisin sauce: A complex kick of sweetness and spice that amplifies the sticky factor.
- Sesame oil: Toasty and nutty, it adds unmistakable depth and aroma to the wings.
- Garlic (minced): Six cloves means seriously bold, aromatic flavor in every bite.
- Ginger (grated): Fresh and warming, ginger balances the sauce and adds zip.
- Chinese five-spice powder: This classic blend infuses warmth and incredible fragrance.
- Water: Used to loosen the sauce so it bubbles into a gorgeous glaze.
- Cornstarch mixed with water: The secret to transforming your simmered sauce into its signature sticky coat.
- Sesame seeds (toasted): Add a nutty crunch and a little flash of contrast.
- Scallion (finely sliced): A sprinkle on top for brightness and a pop of color.
How to Make Baked Asian Sticky Wings
Step 1: Prepare the Marinade
The real magic starts with the marinade. In a large bowl, whisk together your soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, garlic, ginger, and Chinese five-spice powder until it’s all smooth and glistening. Take a big sniff — the aroma is a delicious hint of where we’re heading. This blend isn’t just seasoning; it’s the foundation of those classic Baked Asian Sticky Wings flavors.
Step 2: Marinate the Wings
Add your chicken wings straight into the bowl, turning them gently so every nook and cranny gets coated. Cover everything up with plastic wrap and pop it in the fridge — ideally overnight, but even an hour helps flavors seep in. Marinating is what takes these wings from “pretty good” to “where did they go so fast?”
Step 3: Preheat the Oven
Get your oven ready at 400°F (200°C). For easy cleanup and extra crispy wings, line two baking sheets with foil or parchment and place wire racks on top. This setup lets air circulate, so you get that irresistible roasted skin that makes Baked Asian Sticky Wings so memorable.
Step 4: Bake the Wings
Arrange the marinated wings in a single layer on those racks, giving them space to roast. Pour any leftover marinade back into a bowl — don’t toss it! Bake for 35-40 minutes, flipping the wings halfway through, until they’re deep golden and caramelized at the edges. The kitchen will smell outrageous, so prepare for hungry onlookers.
Step 5: Prepare the Sticky Sauce
As the wings bake to crisp perfection, pour the reserved marinade into a saucepan and add ½ cup water. Bring it to a boil over medium heat, then simmer for 5-7 minutes. This not only concentrates the flavor but also ensures the sauce is safe to eat. You’ll see the color deepen and the aroma intensify.
Step 6: Thicken the Sauce
Whisk in the cornstarch slurry (cornstarch mixed with water) and keep the sauce on a gentle simmer. In just a few minutes, it will transform into a lusciously thick, sticky glaze — this is the signature finish of any truly great Baked Asian Sticky Wings recipe.
Step 7: Coat the Wings
When the wings are done baking, transfer them into a big mixing bowl. Pour the hot, sticky sauce right over, and toss gently (or use a spatula to fold) until each wing is fully coated and gleaming. The transformation is instant – what was already golden and beautiful now becomes utterly crave-worthy.
Step 8: Garnish and Serve
Move the sticky, glossy wings onto a serving platter. Let a rain of toasted sesame seeds and a handful of finely sliced scallions fall over the top. The freshness and crunch make every bite pop with contrast and color, and now you’re ready to dive in!
How to Serve Baked Asian Sticky Wings
Garnishes
A finishing flourish makes these wings irresistible to both eyes and appetite. Sprinkle toasted sesame seeds for crunch, and toss plenty of fresh scallion over the top. If you like extra heat, thinly sliced red chili or a dash of chili flakes also fit right in with the Baked Asian Sticky Wings vibe.
Side Dishes
For a meal that feels both vibrant and balanced, pair your wings with bowls of steamed jasmine rice, crisp Asian slaw, or even a simple cucumber salad to cool down the richness. Baked Asian Sticky Wings also shine next to pickled veggies or alongside fluffy bao buns for a little something extra.
Creative Ways to Present
Serve these wings family-style on a big platter for casual gatherings, or let guests build their own with a DIY bar of garnishes and sides. For parties, arrange three or four wings per person with little dipping trays, or stack them in pyramid style for a dramatic, mouthwatering centerpiece. However you plate them, Baked Asian Sticky Wings never fail to impress.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled Baked Asian Sticky Wings in an airtight container in the fridge for up to 3 days. The glaze keeps them moist and packed with flavor, making them just as crave-worthy the next day.
Freezing
You can freeze the baked but unglazed wings for up to one month. Let them cool, then store in airtight bags or containers. When ready to serve, thaw overnight in the fridge, then reheat and toss with freshly made sticky sauce for that just-baked taste.
Reheating
To bring leftover Baked Asian Sticky Wings back to their sticky, finger-licking best, reheat on a baking sheet in a 350°F (175°C) oven for 10-15 minutes until hot and slightly caramelized. The broiler can add extra crispness if you give them a couple of minutes at the end.
FAQs
Can I use drumsticks instead of wings?
Absolutely! Just keep in mind that drumsticks take a bit longer to cook, so add 10-15 minutes to the baking time and check for doneness by making sure they’re cooked through and juicy.
What can I use instead of oyster sauce?
If you need a swap, try extra hoisin sauce or a little bit of soy sauce with a splash of Worcestershire to mimic the umami punch. Vegan oyster sauce is also an option if you’re keeping it plant-based.
Can I marinate the wings for less than an hour?
A quick 30-minute soak still gives plenty of flavor, especially if you’re in a rush, but for maximum depth and that signature Baked Asian Sticky Wings taste, longer marination (overnight if possible) is ideal.
Are these wings spicy?
This recipe focuses on sweet, savory, and aromatic flavors most, with only gentle warmth. If you prefer more heat, add chili flakes, Sriracha, or diced fresh chili to the marinade or as a garnish.
Can I make these gluten free?
Absolutely — just substitute your favorite gluten-free soy sauce and check your hoisin and oyster sauces for wheat. The rest of the recipe for Baked Asian Sticky Wings is naturally gluten free.
Final Thoughts
Once you try these Baked Asian Sticky Wings, you’ll find yourself coming back to them again and again, whether for a crowd or just a cozy night in. There’s something irresistible about those glossy, sticky bites — they’re always a hit, and easier to make than you might think. Grab some napkins and dive in!
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Baked Asian Sticky Wings Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Baked Asian Sticky Wings are a perfect combination of sweet, savory, and sticky goodness. Marinated in a flavorful sauce, baked to perfection, and then coated in a sticky glaze, these wings are a crowd-pleaser for any occasion.
Ingredients
For the Marinade:
- ½ cup soy sauce
- ¼ cup honey
- 3 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 3 tablespoons oyster sauce
- 3 tablespoons hoisin sauce
- ¼ cup sesame oil
- 6 cloves garlic, minced
- 2-inch piece of ginger, grated
- 2 teaspoons Chinese five-spice powder
For the Wings:
- 4 lbs (2 kg) chicken wings, separated into drumettes and wingettes
- ½ cup water
- 2 tablespoons cornstarch mixed with 4 tablespoons water (to thicken sauce)
- 2 tablespoons sesame seeds, toasted
- 1 scallion, finely sliced
Instructions
- Prepare the Marinade: In a large bowl, combine soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, garlic, ginger, and Chinese five-spice powder. Whisk until well blended.
- Marinate the Wings: Add chicken wings to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour.
- Preheat the Oven: Preheat oven to 400°F (200°C). Line baking sheets with foil, place wire racks on top.
- Bake the Wings: Arrange wings on wire racks, bake for 35-40 minutes until golden and charred.
- Prepare the Sticky Sauce: Pour reserved marinade into a saucepan, add water, simmer for 5-7 minutes.
- Thicken the Sauce: Stir in cornstarch slurry, simmer until thickened.
- Coat the Wings: Toss baked wings in the sticky sauce.
- Garnish and Serve: Transfer wings to a platter, sprinkle with sesame seeds and scallions.
- Enjoy: Serve hot as an appetizer or main dish.
Notes
- For extra heat, add a dash of sriracha or red pepper flakes to the sticky sauce.
- Make sure to turn the wings halfway through baking for even cooking and browning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 15g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 95mg
Keywords: Baked Asian Sticky Wings, Honey Soy Sticky Chicken Wings, Asian Chicken Wings Recipe
