Asian sticky wings glaze (Printable)

Caramelized chicken wings coated in a sweet, savory soy-ginger glaze, perfect for gatherings.

# 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

# Directions:

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

# Expert Advice:

01 -
  • They come together with minimal fuss but taste like you spent hours perfecting them.
  • The sticky glaze gets darker and more caramelized each time the brush touches the wings, which is oddly satisfying to watch.
  • One batch disappears faster than you'd expect, whether you're feeding four people or sneaking a wing between tasks in the kitchen.
02 -
  • Pat your wings completely dry before marinating; any excess moisture prevents that beautiful caramelization and leaves you with damp rather than sticky.
  • Don't skip the reserved marinade—that second brushing is what creates the glossy, deeply caramelized exterior that makes people ask for the recipe.
  • The wings continue to cook slightly as they cool, so pulling them out when they look just slightly underdone in color actually gives you perfectly cooked, tender chicken.
03 -
  • If your wings finish cooking before your guests arrive, tent them loosely with foil to keep them warm and sticky without drying out.
  • For extra crispiness that I discovered by accident, pat the wings dry with paper towels right after they come out of the oven while the glaze is still tacky.
  • Double the recipe without hesitation—these disappear immediately, and having extra wings is never a problem at a gathering.
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