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
Ingredients
- 2 ½ pounds chicken wings or drumettes
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons baking powder
- 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 425 degrees F. Coat a wire 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, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
- Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
- 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 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.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
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lovely dish,I would serve mine with baked bread and sauce for lunch
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
Love the idea of broiling with half the glaze and then adding the rest at the end!
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!
You are so welcome, Chelsey!
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!
We’re so glad you enjoyed it, Larry!
I finally got some chicken wings to make this recipe with. Awesome! Not only will I make the recipe with wings and thighs but tonight I’m going to triple the sauce recipe so I have it on hand for anytime I have pork or chicken on hand.
Looks awesome! Can this be cooked in the crock pot? I wonder because it’s too hot to turn on the oven. Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This recipe looks amazing and will make it over the weekend..
Do you have a recipe for Asian calamare?
Not at this time, but that sounds amazing, Phyllis!
What could be used instead of oyster sauce?
Here are some possible substitutes: https://www.bonappetit.com/story/what-is-oyster-sauce-substitute. But as always, please use your best judgment when making substitutions and modifications.
I used a vegan mushroom-based oyster sauce substitute (I am allergic to shellfish) and it turned out fantastic. It was available at my local Asian market
It’s so great that you were able to find such a great substitute. Thanks for sharing, Tamara!
Sounds great…can this be made ahead and served cold at a picnic?? Thanks..Bill…
Sure! But this is truly best when served warm. 🙂
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?
That’s totally fine, Bill! You can crank your oven temperature to 500 degrees F and place your rack as high up as it will go. 🙂