Damn Delicious

Sticky Asian Chicken Wings

Sticky Asian Chicken Wings - Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

Sticky Asian Chicken Wings - Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

Happy July 4th!

What better way to celebrate than with perfect Los Angeles sunny weather, Butters in his finest American flag bandana and these sticky sticky wings?

Nothing, right? I mean, these wings basically make the holiday.

The caramelized glaze is absolute perfection here. And the key is to broil these bad boys with half the glaze on, then tossing them again with some leftover glaze before sprinkling on green onions and sesame seeds.

They’re perfectly crisp with just the right amount of heat, sweetness and savoriness. Oh, and the beers. Can’t forget about the cold cold beers to serve with these.

I hope you all have an amazing, safe holiday!

Sticky Asian Chicken Wings - Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

Sticky Asian Chicken Wings

Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

30 minutes50 minutes

Ingredients:

  • 2 1/2 pounds chicken wings or drumettes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons baking powder
  • 1/3 cup oyster sauce
  • 1/3 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

Directions:

  1. Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
  2. Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
  3. Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
  4. 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.
  5. Preheat oven to broil. Line a baking sheet with aluminum foil.
  6. In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3-5 minutes. Stir in remaining oyster sauce mixture.
  7. Serve immediately, garnished with green onions and sesame seeds, if desired.

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33 comments

  1. Rated 5 out of 5

    This recipe was spot on. The best chicken wings recipe out there. My husband loved it. Bookmarking this now

  2. Rated 5 out of 5

    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)!

  3. Rated 5 out of 5

    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!

  4. Rated 5 out of 5

    I made these last night, they were amazing! Very crispy, and the sauce is sweet and the right amount of spicy

  5. Rated 4 out of 5

    really good! only had yuzu marmalade so used that instead of orange. they didn’t stay particularly crunchy but were extremely flavorful. great recipe!

  6. Rated 5 out of 5

    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.

  7. Rated 5 out of 5

    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!

  8. What can be used instead of orange marmalade? I don’t have much in the pantry trying to self isolate … thanks!

  9. 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.

  10. 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

  11. Rated 5 out of 5

    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!

  12. Is Sriracha the same as chili garlic sauce?

    • There is a definite taste difference between Sriracha and sambal oelek (chili garlic sauce). Sriracha tends to be sweeter with subtle garlic undertones whereas sambal oelek relies on the chili pepper flavor itself as well as a touch more vinegar.

  13. Rated 5 out of 5

    lovely dish,I would serve mine with baked bread and sauce for lunch

  14. Rated 5 out of 5

    Oh my gosh, I just made these for the first time and they are SO delicious! The recipe is pretty simple to follow, the ingredients weren’t hard to find (though I started with full chicken wings and had to remove the tips and separate the wing and drumette bits myself – not recommended, unless you’re experienced with that kind of thing. Very time consuming!) and the result is fantastic. The wings come out crisp and sticky and just perfect. Thank you for sharing this recipe <3

  15. Love the idea of broiling with half the glaze and then adding the rest at the end! 

  16. Rated 5 out of 5

    HOLY moly, these are SO good! I just made these tonight and I will always pick these over plain ole buffalo wings! Thank you so much for this yummy recipe. You rock so hard, Chungah!

  17. Rated 5 out of 5

    It was Fourth of July weekend so I couldn’t get any wings so I used a 5-pound package of chicken thighs.  I did double all the sauce ingredients and added some Chinese vinegar for the acid.  They were wonderful.  Easy to make!  Looked great!  Made some plain jasmine rice to go with it.  I’ll definitely make again and when there is a party I’ll make the wings.

    When you purchase orange marmalade make sure you see orange peel in it.  Some brands looked like orange jelly.  You want the bitter from the peel.

    Great recipe!

  18. Looks awesome! Can this be cooked in the crock pot? I wonder because it’s too hot to turn on the oven. Thanks!

  19. This recipe looks amazing and will make it over the weekend..
    Do you have a recipe for Asian calamare?

  20. What could be used instead of oyster sauce?

  21. Sounds great…can this be made ahead and served cold at a picnic?? Thanks..Bill…

  22. These wings sound great–unfortunately we don’t have a broiler on our oven. Would these be fine as is, or is there something else we could do without the broiler?