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Sticky Crispy Asian Chicken Wings

Crispy baked chicken wings glazed with a sticky, flavorful Asian-inspired sauce made with honey, soy, garlic, and ginger.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Asian, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wings
  • 2 pounds chicken wings split into flats and drumettes
Marinade & Glaze
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp sriracha optional
Coating
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Garnish
  • 1 tbsp sesame seeds
  • 2 green onions thinly sliced

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Saucepan

Method
 

  1. Pat chicken wings dry with paper towels.
  2. Mix cornstarch, salt, and black pepper in a bowl and coat wings.
  3. Preheat oven to 425°F (220°C) and prepare a baking sheet with wire rack.
  4. Arrange wings on rack and bake 30–35 minutes, flipping halfway through.
  5. Simmer soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and sriracha in a saucepan until slightly thickened.
  6. Toss baked wings in sticky sauce until fully coated.
  7. Optional: broil for 2–3 minutes for extra caramelization.
  8. Garnish with sesame seeds and sliced green onions. Serve immediately.

Notes

For extra crispiness, pat wings dry overnight and refrigerate uncovered.