Sticky Asian Chicken Wings
by Chungah
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These baked Asian chicken wings are crispy, sticky, sweet and savory with the most perfect caramelized glaze. It’s a crowd-favorite appetizer!
Featured Comment
I have to say I have been using your recipes for the better part of a year and they always come through for us!! Never have they disappointed. My friend had a wing competition for his birthday recently and I won 1st place with these wings, flavor, texture etc. I tell everyone that will listen about your blog.
why you’ll love these Sticky Asian Chicken Wings
- Best kind of party food. Whether it’s game day, tailgating season, or entertaining with friends and family, these wings deliver every single time. They are so easy to share and a guaranteed crowd-pleaser especially with the finger-licking, sticky, caramelized glaze.
- So easy to make. There is zero deep-frying involved here. Instead, the wings are baked on a cooling rack set inside a baking sheet, then broiled, and finally tossed with some leftover glaze for that favorited sticky, crispy goodness.
- Crispy crunch. These wings are perfectly crispy on the outside and juicy on the inside with just the right amount of heat, sweetness, and savoriness.
What are sticky Asian chicken wings?
These are crispy chicken wings and drumettes coated in a sticky, glossy, sweet, and savory glaze made with oyster sauce, honey, and chili garlic sauce. Most often times the wings are garnished with green onions and sesame seeds.
How to make sticky asian chicken wings
- Prep the wings. Dry the chicken wings thoroughly with paper towels.
- Coat. Coat the chicken wings with baking powder, salt, and pepper. Pro tip: The baking powder will dry the skin and create a crispy texture when baked. Do not use baking soda.
- Bake. Bake the wings on a wire rack on top of a foil-lined rimmed baking sheet at 400°F for 40-45 minutes, flipping halfway for even crispness.
- Make the glaze. Combine the oyster sauce, ketchup, marmalade, Dijon, honey, and chili garlic sauce in a small saucepan over medium low heat, simmering until slightly thickened.
- Glaze and broil. Toss the wings with half the glaze, then place the wings in a single layer on a foil-lined rimmed baking sheet. Broil until glossy and caramelized, about 2-4 minutes.
- Finish. Toss the wings with the remaining glaze, then garnish with green onions and sesame seeds.
More favorited appetizer recipes
Tools For This Recipe
Sticky Asian Chicken Wings: Frequently Asked Questions
Why do I need a wire rack?
A wire rack will elevate the wings for proper air circulation, preventing the chicken from getting soggy.
How do you make crispy wings without deep-frying?
The secret is baking powder! Toss the wings with aluminum-free baking powder, salt and pepper to create an extra crispy skin without deep frying.
What temperature is best?
High heat at 400°F is ideal to render fat and yield crispy skin.
Do I need to flip the wings?
Yes! Flipping the wings at the halfway mark, around 20 minutes, will help both sides of the chicken wings to crisp up and brown evenly.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 375°F until warmed through, flipping halfway.
Sticky Asian Chicken Wings
These baked Asian chicken wings are crispy, sticky, sweet and savory with the most perfect caramelized glaze. It's a crowd-favorite appetizer!
Ingredients
- 2 ½ pounds chicken wings or drumettes
- 1 ½ tablespoons baking powder
- Kosher salt and freshly ground black pepper, to taste
For the glaze
- ⅓ cup oyster sauce
- ⅓ cup ketchup
- 2 tablespoons orange marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce, or more, to taste
- 3 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
- Using paper towels, pat wings dry. In a large bowl, combine wings, baking powder, 1 1/2 teaspoons salt and 1 teaspoon pepper.
- Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
For the glaze
- In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
- Preheat oven to broil. Line a baking sheet with aluminum foil.
- In a large bowl, combine wings and half the glaze. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 2-4 minutes.
- In a large bowl, combine wings with remaining glaze.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Equipment
Notes
- Pat dry first. Pat the chicken wings dry with paper towels to remove any surface moisture to allow the skin to crisp up and brown evenly without turning rubbery.
- Coat with baking powder. The baking powder will raise the skin’s pH level to mimic deep-frying, helping to achieve the crispiest skin on the wings when baked. Opt for aluminum-free baking powder to avoid any unwanted metallic taste.
- Don’t skip the cooling rack. The cooling rack is actually one of the best kept secrets for baking chicken wings. This helps elevate the chicken pieces, allowing for better air circulation, resulting in even cooking and a more consistent golden brown crispy skin.
- Avoid an overcrowded pan. Arrange the wings in a single layer, avoiding any kind of overlap, to prevent steaming and to ensure even browning.
- Flip halfway. Using tongs, flip the chicken at the halfway mark to allow for crispy skin on both sides of the wings.
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The sauce for the wings is outstanding!! But I have a question: did you really mean baking powder (instead of cornstarch) for coating the wings?
Hi – I am going to a dumpling-making party, and am looking at bringing these as an appetizer…can these be made ahead and reheated, or would they be soggy? THANK YOU!
I have to say I have been using your recipes for the better part of a year and they always come through for us!! Never have they dissapointed. My friend had a wing competition for his birthday recently and I won 1st place with these wings, flavor, texture etc. I tell everyone that will listen about your blog. Thank you for sharing your recipes with us common folk 😀
very tasty. made a few tiny tweaks but nothing much (calabrian peppers and garlic in place of chili-garlic sauce). Cooking method was effective with use of baking powder. Try it! And, yes, I never post reviews either.
These look amazing but my first thought was 40 minutes at such a high temp? Seems like they’d be overcooked but didn’t see it mentioned in the comments so I’m trying these soon!
how many carbs
Omigod I usually forget to leave reviews on recepies, even if it was super good. That sauce is AMAZING. My husband said it’s the best sauce he ever tried! This recepie is gold and I have no idea how you came up with the sauce because none of those ingredients sound like they would be good together…wow. Thank you!!!
I’ve made these wings countless times and each time they never fail to satisfy my taste buds! This recipe has easily become a family favorite. Definitely will be making these again!
I didn’t have chilli sauce so used chilli jam and added fresh minced garlic. OMG Delish x
This recipe was spot on. The best chicken wings recipe out there. My husband loved it. Bookmarking this now
Part 2 to my review – I had a lot of these leftover as a friend I invited wasn’t able to come and my older son went out. We heated the remaining wings on the grill Saturday night (4th of July) and had as an appetizer. My older son and friends went crazy for them – they were a big hit (more so than the burgers)!
Had an Asian app night planned last night with potstickers and lettuce wraps (which I found the recipe here and was also great)
and wanted to find an Asian chicken wing recipe for my son that loves wings. These were fantastic! We will definitely be having these again.. Thanks for sharing this!
I made these last night, they were amazing! Very crispy, and the sauce is sweet and the right amount of spicy
really good! only had yuzu marmalade so used that instead of orange. they didn’t stay particularly crunchy but were extremely flavorful. great recipe!
This is a fantastic Chicken wings recipe, finger-licking, and mouth tenderizing. Easy to prepare, Crispy, sticky, sweet, and savory with the most perfect caramelized glaze. Honestly, it’s the best party food ever. Have signed up for all your recipes.
Omgosh! Made these the night before Easter and they were out of this world! This is comfort food at its BEST!!! The sauce was so delicious. At first I didn’t think it would be enough, but….MORE than enough. The onions and sesame seeds just added that scrumptious touch! I will make this again, and again, and again! I cannot wait until my kids come home to treat them to this. BTW, served fried rice on the side. I think I secured a spot in my boyfriend’s heart with this recipe!
What can be used instead of orange marmalade? I don’t have much in the pantry trying to self isolate … thanks!
Phenomenal recipe that is definitely a keeper! I love the entanglement of sweet sticky and spicy. I added more chili sauce because we welcome spiciness. I will try the sauce with crispy baked tofu and as a stir fry sauce in the future.
I don’t fully understand the direction to “stir in the remaining oyster sauce”. Stir it into what? Does this mean put the chicken wings back into the pan of sauce? Do you reheat the sauce? Thanks you
I’ve made these a few times, and they are absolutely the best wings to make at home! I’m not going to say they are as good as Pok Pok’s wings, but they are just as satisfying and a whole lot more accessible! I do recommend adding fish sauce to taste—I think it improves them appreciably and just drives home the umami. Go to Costco, buy one of the 3 paks of wings, double the sauce and “breading” recipe, and love munching on these wings throughout the week!