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!

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.

How to make sticky asian chicken wings

1. Prep the wings. Dry the chicken wings thoroughly with paper towels.
2. 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.
3. 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.
4. 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.
5. 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.
6. Finish. Toss the wings with the remaining glaze, then garnish with green onions and sesame seeds.

Sticky Asian Chicken Wings

Yield: 6 servings

Prep: 30 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour 20 minutes minutes

These baked Asian chicken wings are crispy, sticky, sweet and savory with the most perfect caramelized glaze. It's a crowd-favorite appetizer!

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5 stars (18 ratings)

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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

Cooling Rack

Baking Sheet

Saucepan

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.

Course: Appetizer

Cuisine: Asian

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