Asian sticky wings glaze (Printable Version)

Tender wings coated in a sweet, savory soy-ginger glaze, baked to sticky perfection.

# What You Need:

→ Chicken

01 - 2.5 lbs chicken wings, tips removed, flats and drumettes separated

→ Marinade & 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 the 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 - Add the chicken wings to the marinade, tossing thoroughly to coat. Reserve 1/4 cup of the marinade for later glazing.
04 - Arrange the wings in a single layer on the wire rack and bake for 25 minutes.
05 - Remove the wings from the oven and brush generously with the reserved marinade. Return wings to the oven, baking for another 10 to 15 minutes, turning once and brushing again until deeply caramelized and sticky.
06 - Transfer wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot.

# Expert Advice:

01 -
  • They're sticky and caramelized but not dry—the balance of sweet and savory just works.
  • Takes less time than you'd think for something that tastes like you spent all day on it.
  • One marinade does all the heavy lifting, so your prep work is genuinely minimal.
02 -
  • The reserved marinade is not optional—it's what gives you that glossy, caramelized finish that makes these special.
  • If your wings come out looking pale instead of dark and sticky, your oven might run cool; don't be afraid to go a few minutes longer or bump the temperature up slightly next time.
  • Pat your wings dry before marinating if you want them extra crispy; wet skin won't caramelize the same way.
03 -
  • If you want extra crispiness, pat the wings completely dry before marinating them, and don't skip the wire rack—it makes a real difference.
  • The chili flakes are optional, but if you like heat, start with 1/2 teaspoon and add more if you want to push it further.
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