Sticky Asian Wings are the ultimate crowd-pleaser, combining bold flavors, irresistible texture, and a finger-licking glaze that keeps you coming back for more.
These wings are marinated and coated in a savory-sweet sauce packed with soy sauce, garlic, ginger, and a touch of honey or brown sugar for that signature stickiness. A hint of heat from chili flakes or Sriracha adds a perfect kick, balancing out the sweetness and creating a delicious harmony of flavors.
Perfect as an appetizer, game day snack, or main dish, Sticky Asian Wings are versatile and easy to prepare.
Whether baked, fried, or air-fried, they always turn out juicy on the inside with a glossy, caramelized coating that clings to every bite. Garnish with sesame seeds and chopped green onions for a fresh, flavorful finish.
These wings offer a delicious twist on traditional buffalo or barbecue varieties, making them a standout addition to any menu. Their bold, umami-packed flavor profile is inspired by classic Asian ingredients, giving them an edge that’s both exotic and familiar.
Whether you’re cooking for a party or just craving something indulgent, Sticky Asian Wings are guaranteed to hit the spot and leave everyone asking for the recipe.
Sticky Asian Wings
Description
Sticky Asian Wings are the ultimate crowd-pleaser, coated in a sweet, savory, and slightly spicy glaze that clings to every crispy bite.
These wings are baked or fried to golden perfection, then tossed in a mouthwatering sauce made from soy sauce, garlic, ginger, honey, and a touch of sesame oil.
The result is a bold fusion of flavors that delivers umami richness with just the right amount of heat.
Perfect for game day, parties, or a flavorful dinner, these wings are irresistibly delicious and sure to disappear fast. Garnish with sesame seeds and scallions for an extra pop of flavor.
Ingredients
For the Sauce:
Garnish
Instructions
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Prep the Wings:
Preheat oven to 400°F (200°C). Pat wings dry with paper towels. Toss with baking powder, salt, and pepper. Arrange on a wire rack over a baking sheet.
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Bake:
Roast wings for 45–50 minutes, flipping halfway, until golden and crispy.
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Make the Sauce:
While wings bake, combine soy sauce, honey, hoisin, rice vinegar, sesame oil, garlic, ginger, and sriracha in a saucepan. Simmer on medium heat. Stir in cornstarch slurry and cook until thickened (2–3 minutes).
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Glaze:
Toss crispy wings in the sauce until fully coated. Optionally, broil for 2–3 minutes for extra caramelization.
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Garnish & Serve:
Sprinkle with sesame seeds and green onions. Serve hot!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 7g35%
- Cholesterol 90mg30%
- Sodium 700mg30%
- Total Carbohydrate 20g7%
- Sugars 14g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sticky Asian Wings: Tips & Serving Tricks
Sticky Asian wings are a crowd-pleaser with their sweet, savory, and slightly spicy flavor profile.
Whether you're making them for game day, a party, or just a flavorful weeknight dinner, there are a few tips and tricks that can take your wings from good to absolutely unforgettable.
Cooking Tips
- Choose the Right Wings
Opt for fresh, not frozen, wings if possible. They crisp up better and absorb marinades more efficiently. If you're using frozen, thaw them completely and pat them dry before cooking. - Dry for Crispiness
Pat the wings dry with paper towels to help the skin crisp up. For even better results, let them air-dry in the refrigerator for an hour or two, uncovered. - Bake, Don’t Fry (Or Try Air-Frying)
Baking the wings at high heat (around 400°F/200°C) on a wire rack over a baking sheet allows hot air to circulate and crisp up all sides. Alternatively, air-frying works wonders for crispy wings with less mess and oil. - Cornstarch for Crunch
Toss the wings lightly in cornstarch or a cornstarch-flour mix before baking. This simple step creates an extra-crispy crust that holds up well to the sticky sauce. - Balance the Sauce
A classic Sticky Asian wing sauce usually includes soy sauce, garlic, ginger, honey or brown sugar, rice vinegar, and a touch of sesame oil. Add a splash of Sriracha or gochujang for heat. Simmer until thick and glossy, then toss with the wings while they’re hot. - Double Toss
For maximum stickiness and flavor, toss the wings in sauce, bake for 5 more minutes, then toss them again just before serving.
Serving Tricks
- Platter Presentation
Arrange the wings on a large platter or wooden board with sliced green onions, sesame seeds, and red chili flakes sprinkled over the top for a restaurant-style look. - Add Crunch & Color
Serve wings with sides like crisp cucumber ribbons, pickled carrots, or shredded purple cabbage slaw to cut through the richness and add texture. - Dipping Sauces
Offer additional dipping sauces such as creamy sesame dressing, spicy mayo, or sweet chili sauce to enhance variety and appeal. - Garnish Generously
Fresh cilantro, lime wedges, crushed peanuts, or toasted sesame seeds all bring extra layers of flavor and visual pop to the dish. - Serve Hot
Sticky wings taste best when served hot and fresh. Keep them warm in a low oven (around 200°F) if you’re waiting to serve a large group. - Portion Smartly
As an appetizer, plan on 4–6 wings per person. For a main course, go with 8–10 wings per serving and include rice or noodles on the side to round out the meal.
With these cooking and serving tips, your Sticky Asian Wings will be the star of any spread—bold, flavorful, and impossible to eat just one.
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Frequently Asked Questions
What makes Sticky Asian Wings “sticky”?
The signature stickiness comes from a glaze made with ingredients like soy sauce, honey (or brown sugar), garlic, ginger, and sometimes hoisin or sriracha. As the wings cook or are tossed in the sauce, the sugars caramelize, creating that glossy, finger-licking coating.
Are Sticky Asian Wings spicy?
They can be! Many recipes include chili garlic sauce, sriracha, or red pepper flakes for heat. However, the spice level is easily adjustable. For a milder version, reduce or omit spicy elements and focus on the sweet-savory balance from soy, honey, and garlic.
Can I bake or air fry instead of deep fry?
Absolutely. Baking or air frying yields crisp wings with less oil. Bake at 400°F (200°C) for 40–45 minutes, flipping halfway. Air fry at 380°F (193°C) for 25–30 minutes. After cooking, toss the wings in the heated sticky sauce to coat evenly.
