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.
Did you make this recipe?
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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.
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. 🙂