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–+ servings

Asian Sticky Chicken Wings

Enjoy the perfect balance of sweet and savory with these Asian Sticky Chicken Wings, marinated in a flavorful blend of soy sauce, honey, and Chinese five-spice powder. Garnished with toasted sesame seeds and finely sliced scallions, these wings are a delicious and satisfying appetizer or main dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Cool Time 5 minutes
Total Time 1 hour
Course Snack
Cuisine Asian
Servings 8
Calories 2800 kcal

Ingredients
  

  • 4 lbs (2 kg) Chicken wings, separated into drumettes and wingettes
  • 1/4 cup honey
  • 3 tbsp brown sugar
  • 1/2 cup soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp hoisin sauce
  • 3 tbsp oyster sauce
  • 6 cloves garlic, minced
  • 1/4 cup sesame oil
  • 2 tsp Chinese five-spice powder
  • 2 inch piece of ginger, grated
  • 2 tbsp cornstarch mixed with 4 tbsp water, to thicken
  • 1/2 cup water
  • 2 tbsp sesame seeds, toasted
  • 1 scallion, finely sliced

Instructions
 

  • In a large bowl, mix together the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder. Whisk until the ingredients are thoroughly combined.
  • Place the chicken wings into the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight, to let the flavors infuse the meat.
  • Preheat your oven to 400°F (200°C). For easy cleanup, line two baking sheets with aluminum foil or parchment paper, then place wire racks on top of each sheet.
  • Place the marinated chicken wings in a single layer on the wire racks, setting aside the marinade for later. Bake in the preheated oven for 35-40 minutes, flipping halfway through, until the wings are golden brown and slightly charred around the edges.
  • While the wings bake, transfer the reserved marinade to a large saucepan and add 1/2 cup of water. Bring it to a boil over medium heat, then reduce the heat and let it simmer for 5-7 minutes until slightly reduced. Stir in the cornstarch slurry and continue simmering for 2-3 more minutes until the sauce thickens to a sticky consistency.
  • Once the wings are cooked, remove them from the oven and transfer them to a large mixing bowl. Pour the thickened sticky sauce over the wings and toss them until fully coated.
  • Transfer the sticky wings to a serving platter and sprinkle with toasted sesame seeds and sliced scallions for a fresh, aromatic touch.
  • Serve the honey soy sticky chicken wings hot as either an appetizer or main dish, paired with your favorite sides like steamed rice or a crisp salad.

Nutrition

Calories: 2800kcal
Keyword Chicken
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