Asian Sticky Chicken Wings

These Asian sticky chicken wings are crispy on the outside, fall-off-the-bone tender inside, and coated in a glossy honey soy glaze. ♡

If you have been ordering takeout because making sticky wings at home felt too hard, this Asian sticky chicken wings recipe changes that. Baked at high heat with a cornstarch dusting trick, the wings get the same crispy crackle as deep fried without the oil mess. Then they take a bath in a glossy honey soy garlic glaze that caramelizes into the kind of sticky finish that makes you lick your fingers.

You need pantry ingredients you already have. Soy sauce, honey, garlic, ginger, rice vinegar. Let’s make it together.

Ingredients

Asian Sticky Chicken Wings

• 3 lbs chicken wings, split into flats and drumettes
• 2 tbsp cornstarch
• 1 tsp baking powder (NOT baking soda, this is the crispy secret)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup low sodium soy sauce
• 1/3 cup honey
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp red pepper flakes
• 2 tbsp toasted sesame seeds
• 1/4 cup sliced green onions

Optional add-ins

• 1 tbsp sriracha for extra heat
• 1 tbsp hoisin sauce for depth
• Crushed peanuts for garnish
• Sliced jalapenos
• Lime wedges

How to Make Asian Sticky Chicken Wings

1. Dry. Pat the wings completely dry with paper towels. Wet wings will never get crispy.
2. Coat. In a large bowl toss the wings with cornstarch, baking powder, salt, and pepper until every piece is dusted.
3. Roast. Preheat oven to 425F. Arrange wings on a parchment lined sheet pan with space between each one. Bake 35 to 40 minutes, flipping halfway, until golden and crispy.
4. Sauce. While wings bake, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a small saucepan. Simmer over medium heat for 6 to 8 minutes until the sauce reduces by about a third and turns glossy.
5. Toss. Transfer the crispy baked wings to a large bowl. Pour the warm sauce over and toss gently to coat every wing.
6. Sticky. For extra sticky wings, return the sauced wings to the sheet pan and bake 5 more minutes.
7. Garnish. Top with sesame seeds and sliced green onions. Serve immediately.

Why This Recipe Works

The cornstarch and baking powder combo is the crispy trick that mimics deep frying in the oven. Baking powder raises the pH of the wing skin which helps it brown and crisp at lower oil. Cornstarch absorbs moisture and creates a thin shell. Together they give you fried texture without the deep fryer. Most baked wing recipes skip this step and end up with rubbery skin.

The sauce reduces by a third before it goes on the wings, which concentrates the flavor and turns it sticky. Skip this step and you get soggy wings in soup. According to USDA nutrition data chicken wings deliver 23 grams of protein per 4 oz serving with no carbs, which makes these viral Asian wings a high protein meal disguised as comfort food.

Single layer on the sheet pan is everything. Crowded wings steam each other and never get crispy. Use two sheet pans if needed. Pair this with our Korean ground beef rice bowls for an Asian dinner spread that beats every takeout order.

Tips

• Pat wings completely dry. Moisture stops the crisp from forming.
• Use baking powder, NOT baking soda. They are not interchangeable. Baking soda turns wings metallic.
• Single layer with space between each wing. This is the most important step.
• Storage: leftovers keep for 3 days in the fridge.
• Reheating: bake at 425F for 8 to 10 minutes to re-crisp. Microwaving makes them rubbery.
• Meal prep: bake the wings ahead and toss in sauce the day you serve.
• Substitution tip: use brown sugar substitute and sugar free honey for keto wings.
• For extra char, broil for the last 2 minutes after the final toss.

Variations

• Korean gochujang wings: swap soy sauce for 3 tbsp gochujang plus 3 tbsp soy.
• Honey lime: add zest and juice of 2 limes to the sauce.
• Hoisin garlic: replace half the honey with hoisin sauce.
• Spicy black pepper: double the red pepper flakes and add 1 tsp coarse black pepper.
• Sesame teriyaki: add 2 tbsp mirin and double the sesame seeds.
• Air fryer version: cook at 400F for 25 minutes, shaking halfway.

Common Mistakes to Avoid

• Skipping the cornstarch and baking powder. The wings will not be crispy.
• Crowding the sheet pan. Wings need space to crisp.
• Not reducing the sauce. Watery sauce equals soggy wings.
• Tossing the sauce too early. Add it after the wings are fully crispy.
• Using baking soda instead of baking powder. They taste completely different.

Asian Sticky Chicken Wings

Crispy baked Asian chicken wings tossed in a glossy honey soy garlic glaze. Better than takeout, ready in 45 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 540

Ingredients Method Notes

Ingredients

  

• 3 lbs chicken wings split
• 2 tbsp cornstarch
• 1 tsp baking powder not baking soda
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup low sodium soy sauce
• 1/3 cup honey
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 6 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tsp red pepper flakes
• 2 tbsp toasted sesame seeds
• 1/4 cup sliced green onions

Method

 

1. Pat wings dry. Toss with cornstarch, baking powder, salt, pepper.
2. Bake at 425F on parchment lined sheet pan in a single layer 35 to 40 minutes, flipping halfway.
3. Simmer soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes 6 to 8 minutes until glossy.
4. Toss baked wings in warm sauce.
5. Optional: return to sheet pan and bake 5 more minutes.
6. Garnish with sesame seeds and green onions.

Notes

Pat wings completely dry. Use baking powder NOT baking soda. Reduce the sauce by a third before tossing.

FAQ

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