Baked Asian Sticky Wings: The Ultimate Sweet & Savory Delight

There’s something magical about a plate of sticky, saucy, finger-licking-good chicken wings. You know the kind the ones that make you forget all about forks and napkins as you dive in, savoring every bite. These Baked Asian Sticky Wings are exactly that: irresistibly sweet, savory, and packed with bold flavors that make you wonder why you ever settled for plain old wings.

I’ve made my fair share of chicken wings over the years, and let me tell you these are hands-down one of my family’s favorites. They’re crispy on the outside, juicy on the inside, and coated in a perfectly balanced sticky glaze that’s sweet, savory, and just a little bit tangy. And the best part? They’re baked, not fried! So you get all the indulgence without the mess of deep-frying.

Whether you’re hosting a football party in your living room, backyard BBQ with friends, or a family game night, the right snacks can make all the difference.

The Secret to Perfect Sticky Wings

The key to these wings is the marinade a bold, perfect blend of soy sauce, honey, garlic, ginger, and a touch of five-spice powder. Letting the wings marinate for a few hours (or overnight if you plan ahead) gives them incredible flavor that soaks all the way through.

Then, we bake them until golden and crispy, toss them in a thick, sticky sauce, and finish with a sprinkle of sesame seeds and scallions for that final, restaurant-quality touch.

Now, let’s get to the good stuff how to make them!

Why You’ll Love These Wings

• Crispy Without Frying – Baking at a high temperature with a wire rack gives you crispy skin without the hassle of deep frying.
• A Sticky Sauce You’ll Want to Put on Everything – This sauce is so good, you’ll be tempted to drizzle it on rice, veggies, or even just eat it with a spoon (no judgment here!).
• Easy to Make – A little marinating, a little baking, and a quick sauce simmer that’s it!
• Perfect for Any Occasion – Whether you’re hosting friends or just need a fun dinner idea, these wings always disappear fast.

Ingredients You'll Need

Here’s what you need to make a batch of these irresistible wings:

For the Wings:

• 4 lbs (2 kg) chicken wings, separated into drumettes and wingettes
• ½ cup soy sauce (low-sodium works great)
• ¼ cup honey (or maple syrup for a twist)
• 3 tablespoons brown sugar
• 3 tablespoons rice vinegar
• 3 tablespoons oyster sauce
• 3 tablespoons hoisin sauce
• ¼ cup sesame oil
• 6 cloves garlic, minced
• 2-inch piece of ginger, grated
• 2 teaspoons Chinese five-spice powder

For the Sticky Sauce:

• Reserved marinade
• ½ cup water
• 2 tablespoons cornstarch mixed with 4 tablespoons water (to thicken)

For Garnish:

• 2 tablespoons sesame seeds, toasted
• 1 scallion, finely sliced

Step-by-Step Instructions

1. Marinate the Wings

In a large mixing bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, garlic, ginger, and five-spice powder. This is where the magic begins.

Toss in your chicken wings and stir until they’re completely coated. Cover the bowl and refrigerate for at least 1 hour, but if you can, let them sit overnight the longer, the better!

2. Bake to Crispy Perfection

Preheat your oven to 400°F (200°C). Line two baking sheets with foil and place wire racks on top (this keeps the wings crispy).

Remove the wings from the marinade and arrange them in a single layer on the racks. Pro tip: Save the marinade! You’ll need it for the sauce later.

Bake for 35-40 minutes, flipping halfway through, until the wings are golden brown and crispy on the edges.

3. Make the Sticky Sauce

While your wings are baking, pour the reserved marinade into a saucepan. Add ½ cup of water and bring to a boil over medium heat.

Lower the heat and simmer for 5-7 minutes, then stir in the cornstarch slurry. Keep simmering until the sauce thickens into a beautiful, glossy glaze. This takes about 2-3 more minutes.

4. Toss and Serve

Transfer the baked wings to a large bowl and pour the sticky sauce over them. Toss until they’re completely coated.

Arrange them on a platter and sprinkle with toasted sesame seeds and sliced scallions. Serve hot and prepare for these wings to vanish in record time.

Variations

Because no two parties are the same, here are a few ways to customize your wings:

• Make it Spicy: Add 1-2 teaspoons of sriracha or chili flakes to the marinade for an extra kick.
• Go Gluten-Free: Swap the soy sauce for tamari and double-check that your hoisin and oyster sauces are gluten-free.
• Air Fryer Version: Cook the wings at 375°F (190°C) for 25-30 minutes, shaking the basket halfway through. Then toss them in the sauce.
• Extra Crispy: Broil the wings for 2-3 minutes at the end of baking to get them even crispier.
• Sweet & Tangy: Use pineapple juice instead of water when making the sticky sauce for a fun, tropical twist.

Frequently Asked Questions

1. Can I use frozen wings?

Yes, but make sure they’re completely thawed and patted dry before marinating. This helps the flavors absorb better and ensures a crispy texture.

2. How do I store and reheat leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a 400°F oven for 10 minutes or pop them in the air fryer for a few minutes to get them crispy again.

3. Can I prepare these ahead of time?

Absolutely! You can marinate the wings a day in advance and bake them right before serving. The sticky sauce can also be made ahead and reheated when needed.

4. What should I serve with these wings?

These wings pair perfectly with steamed rice, coleslaw, or even a crunchy Asian-inspired salad. If you’re going full game-day feast, serve them alongside sliders, nachos, or a big bowl of guacamole.

These Baked Asian Sticky Wings are the kind of meal that makes you feel like a kitchen rockstar. They’re crispy, sticky, sweet, and savory all the things that make wings irresistible. Plus, they come together easily, making them perfect for any occasion.

So, grab some napkins (trust me, you’ll need them), gather your family, and enjoy a plate of these wings. Just be warned once you make them, your family will start requesting them on repeat!