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Asian Sticky Chicken Wings served on a plate

Asian Sticky Chicken Wings

Crispy baked Asian chicken wings tossed in a glossy honey soy garlic glaze. Better than takeout, ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.