Sticky Asian Chicken Wings Recipe

Sticky Asian Chicken Wings are a classic Asian favorite - they're sweet, salty and absolutely finger-licking. These wings get their flavor from a beautiful blend of soy sauce, hoisin, sesame oil, and spices. Marinating the wings before baking locks in the flavor and makes the chicken incredibly tender.

Photos of Sticky Asian Chicken Wings Recipe

Most of these ingredients are readily available in a well-stocked pantry, but you might not have hoisin sauce and sesame seeds on hand. Hoisin sauce, a staple in Chinese cuisine, is a thick, fragrant sauce made from soybeans and a mix of spices. It's sweet and salty, making it the perfect compliment to the savory soy sauce. Sesame seeds, used for both texture and flavor, can be found in the spice aisle.

Ingredients for Sticky Asian Chicken Wings

Soy sauce: A fundamental ingredient in Asian cooking, soy sauce adds a deep, salty flavor.

Hoisin sauce: This gives a sweet and tangy flavor to the dish. It is a common sauce in Chinese cuisine.

Sesame oil: A flavorful oil that gives the dish an authentic Asian flavor.

Sugar: Adds a hint of sweetness to balance the savory flavors.

Garlic: An aromatic that adds depth to the wing's flavor profile.

Ginger: Fresh ginger adds a spicy, aromatic note.

Chicken wings: The star of the dish, chicken wings are perfect for absorbing all the flavors of the marinade.

Cornstarch: This is used to thicken the sauce to a glaze-like consistency.

Water: Used to dilute the cornstarch before adding to the sauce.

Sesame seeds: Used for garnishing, they add a nice crunch and pretty visual appearance.

One reader, Bari Crespo says:

These sticky Asian chicken wings are a game-changer! The marinade is bursting with flavor, and the wings come out perfectly sticky and delicious. The recipe is easy to follow, and the end result is finger-licking good. I highly recommend trying it out for a mouthwatering experience!

Bari Crespo

Techniques Required for Making Sticky Asian Chicken Wings

How to marinate the chicken wings: Combine the soy sauce, hoisin sauce, sesame oil, sugar, garlic, and ginger in a bowl. Add the chicken wings to the marinade and refrigerate for at least 1 hour, preferably overnight.

How to bake the chicken wings: Preheat the oven to 400 degrees F. Line a baking sheet with foil, spray with canola oil, then bake the wings for 30 minutes. Flip the wings and cook for an additional 30 minutes.

How to make the sticky sauce: In the last 15 minutes of cook time, place the reserved marinade in a saucepan and bring it to a boil. In a small cup, mix the cornstarch and water, then add it to the sauce. Remove from heat and combine with sesame seeds and the baked chicken wings in a large mixing bowl.

How to serve: Toss the wings and sauce together and serve immediately. No dipping sauce is needed.

How To Make Sticky Asian Chicken Wings

This recipe for chicken wings is inspired by Asian flavors. The chicken is marinated and served in a garlicky and savory hoisin-based marinade.

Preparation: 8 hours

Cooking: 1 hour

Total: 9 hours

Serves:

Ingredients

½cupsoy sauce
3tbsphoisin sauce
1tbspsesame oil
1tbspwhite sugar
2tbspgarlic,minced
1tbspfresh ginger,grated
3lbschicken wing parts
1tbspcornstarch
2tbspwater
1tbspSesame seeds

Instructions

Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic and ginger in a bowl.
Add the wings to the marinade and put it in the fridge for at least 1 hour, preferably overnight.
Remove the wings from the marinade (reserve the marinade) and pat dry with a paper towel.
Preheat the oven to 400 degrees F.
Line a baking sheet with foil, dull side up.
Spray with canola oil spray.
Bake for 30 minutes, then carefully flip over and cook for an additional 30 minutes.
In the last 15 minutes of cook time, put the remaining marinade in a saucepan and bring to a boil.
Mix the cornstarch and water in a small cup and add to the sauce.
Remove from heat and put into a large mixing bowl with the sesame seeds and the chicken.
Toss them all together and serve immediately, no dipping sauce needed!

Nutrition

Calories: 254.42kcal
Fat: 16.64g
Saturated Fat: 4.85g
Trans Fat: 0.08g
Monounsaturated Fat: 7.70g
Polyunsaturated Fat: 3.99g
Carbohydrates: 4.67g
Fiber: 0.33g
Sugar: 2.20g
Protein: 21.10g
Cholesterol: 125.99mg
Sodium: 744.04mg
Calcium: 27.31mg
Potassium: 274.34mg
Iron: 0.86mg
Vitamin A: 10.21µg
Vitamin C: 0.48mg

Crucial Technique Tip for Perfect Sticky Asian Chicken Wings

When marinating the chicken wings, ensure they are fully submerged in the marinade for optimal flavor infusion. If you find that the marinade isn't fully covering the wings, you can periodically turn them in the marinade during the refrigeration period. This will help each wing get an even coating and absorb the flavors more effectively.

Time-Saving Tips for Preparing Sticky Asian Chicken Wings

Prep ahead: Marinate the chicken wings the night before to allow the flavors to fully infuse, saving time on the day of cooking.

Double batch: Make a larger quantity of the marinade and freeze it in portions. This way, you can simply defrost and use it for future recipes, cutting down on prep time.

Sheet pan: Use a large sheet pan to cook the wings all at once, saving time and effort compared to using multiple smaller pans.

Broil: Finish the wings under the broiler for a few minutes to achieve a crispy exterior without the need for additional frying.

Prep station: Set up a designated prep station with all the ingredients and tools needed to streamline the cooking process.

Substitute Ingredients For Sticky Asian Chicken Wings Recipe

soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce, and it has a similar rich and savory flavor.
hoisin sauce - Substitute with plum sauce: Plum sauce has a sweet and tangy flavor that can replace the sweetness and depth of hoisin sauce.
sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and high smoke point, making it a suitable substitute for sesame oil.
white sugar - Substitute with honey: Honey can add sweetness and a hint of floral flavor, complementing the other ingredients in the recipe.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a milder and more evenly distributed garlic flavor.
fresh ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, providing a similar warm and spicy flavor.
chicken wing parts - Substitute with chicken drumettes: Chicken drumettes are a meaty and flavorful alternative to chicken wing parts.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch, and it works well in Asian-inspired dishes.
sesame seeds - Substitute with chopped peanuts: Chopped peanuts can add a crunchy texture and nutty flavor similar to sesame seeds.

Best Way to Present Sticky Asian Chicken Wings

Elevate the plating: Arrange the chicken wings in a visually appealing manner, ensuring they are evenly coated with the sticky Asian sauce.
Incorporate contrasting textures: Garnish the dish with a sprinkle of toasted sesame seeds to add a delightful crunch and visual interest.
Emphasize the aroma: Infuse the air with the tantalizing scent of the sticky Asian chicken wings as they are brought to the table, enhancing the overall dining experience.
Highlight the glaze: Ensure the glossy, caramelized exterior of the wings is prominently displayed, showcasing the rich and flavorful sauce.
Create a harmonious composition: Pair the sticky Asian chicken wings with a vibrant, fresh side salad to provide a refreshing contrast to the savory flavors.

Essential Tools for Making Asian-Style Chicken Wings

Whisk: A kitchen tool used for whipping and mixing ingredients together, often used for blending liquids and incorporating air into mixtures.
Baking sheet: A flat, rectangular metal sheet used to bake items in the oven, such as cookies, pastries, and chicken wings.
Saucepan: A deep cooking pan with a long handle and a lid, used for making sauces, boiling liquids, and simmering foods.
Canola oil spray: A convenient spray used for greasing pans and preventing food from sticking during baking or cooking.
Foil: A thin, pliable sheet of metal commonly used in cooking to line baking sheets, wrap food for storage, and cover dishes during baking.
Mixing bowl: A deep, round bowl used for mixing ingredients, marinating meats, and preparing various recipes.

Storing and Freezing Sticky Asian Chicken Wings

Let the chicken wings cool completely before storing them in an airtight container or resealable plastic bag. They can be kept in the refrigerator for up to 4 days.
To freeze the chicken wings, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the wings to a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn. Label the container with the date and store in the freezer for up to 3 months.
When ready to reheat, thaw the frozen chicken wings in the refrigerator overnight. Preheat the oven to 375°F (190°C) and place the wings on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy.
If you have leftover sauce, store it separately in an airtight container in the refrigerator for up to 1 week. Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through. You can then toss the reheated chicken wings in the warm sauce before serving.
For best results, consume the reheated chicken wings immediately after warming them up. Reheating the wings multiple times may cause them to dry out or lose their crispy texture.

How To Reheat Leftover Sticky Asian Chicken Wings

Preheat your oven to 350°F (175°C). Place the chicken wings on a baking sheet lined with parchment paper or aluminum foil. Bake for 15-20 minutes, or until heated through and the skin is crispy again. This method is best for maintaining the crispiness of the wings.
For a quicker option, use the microwave. Place the wings on a microwave-safe plate and heat them on high for 1-2 minutes, or until heated through. Be careful not to overheat them, as this can cause the wings to become rubbery. To help maintain some crispiness, place a damp paper towel over the wings while microwaving.
If you have an air fryer, this is an excellent way to reheat your sticky asian chicken wings. Preheat the air fryer to 375°F (190°C) and place the wings in the basket. Cook for 5-7 minutes, shaking the basket halfway through, until the wings are heated through and crispy.
For a stovetop method, place the wings in a skillet or frying pan over medium heat. Add a tablespoon of water to the pan and cover with a lid. Steam the wings for 2-3 minutes, then remove the lid and continue cooking until the water has evaporated and the wings are heated through. This method helps to retain the moisture in the wings while also crisping up the skin.
If you have any leftover sauce, you can reheat it separately in a small saucepan or in the microwave. Once the wings are heated through, toss them in the warm sauce to refresh the flavors and give them a glossy coating.

Interesting Fact About Sticky Asian Chicken Wings

The sticky Asian chicken wings recipe is a popular dish in many Asian cultures. It is often served as an appetizer or main course and is loved for its sweet, savory, and sticky glaze. These wings are perfect for parties, game days, or any gathering. They are a crowd-pleaser and are sure to be a hit at any event.

Is Making Sticky Asian Chicken Wings at Home Cost-Effective?

The cost-effectiveness of this sticky Asian chicken wings recipe is quite high. The ingredients are relatively affordable and commonly found in households. The use of chicken wings is economical, and the marinade ingredients are versatile for other dishes. The approximate cost for a household of 4 people is around $15-$20. Overall, I would rate this recipe a solid 9 out of 10 for its affordability, delicious flavor, and versatility.

Are Sticky Asian Chicken Wings Healthy or Unhealthy?

This sticky Asian chicken wings recipe, while delicious, is not particularly healthy. Here's why:

The marinade contains a significant amount of soy sauce and hoisin sauce, which are high in sodium. Excessive sodium intake can lead to high blood pressure and other health issues.
The recipe also calls for sugar, which adds empty calories and can contribute to weight gain and other health problems when consumed in excess.
Chicken wings are high in fat, particularly saturated fat, which can raise cholesterol levels and increase the risk of heart disease.

However, there are some redeeming qualities:

Ginger and garlic have anti-inflammatory properties and can boost the immune system.
Sesame oil contains healthy fats and antioxidants.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of soy sauce and hoisin sauce, and replace some of it with low-sodium chicken broth to maintain moisture.
Use a sugar substitute or reduce the amount of sugar in the recipe.
Remove the skin from the chicken wings to reduce the fat content.
Bake the wings on a wire rack to allow excess fat to drip away.
Serve the wings with a side of steamed vegetables to add fiber and nutrients to the meal.
Use a leaner cut of chicken, such as chicken breast, and adjust the cooking time accordingly.

By making these adjustments, you can enjoy the flavors of sticky Asian chicken wings while minimizing the negative health impacts.

Editor's Opinion on This Sticky Asian Chicken Wings Recipe

The combination of soy sauce, hoisin sauce, and aromatic ginger and garlic creates a rich and flavorful marinade for the chicken wings. The cooking method ensures the wings are crispy on the outside and tender on the inside. The addition of sesame seeds adds a delightful nuttiness. However, it's important to ensure the wings are thoroughly cooked. Overall, this sticky Asian chicken wings recipe is a delightful balance of sweet, savory, and umami flavors that will surely impress your guests.

Enhance Your Sticky Asian Chicken Wings Recipe with These Unique Side Dishes:

Steamed Broccoli: Create a refreshing and healthy contrast to the sticky asian chicken wings with a side of steamed broccoli, lightly seasoned with garlic and lemon zest.

Mango Salad: Add a burst of tropical flavor to your meal with a refreshing mango salad, tossed with a tangy lime vinaigrette and a hint of chili for a spicy kick.

Coconut Rice: Complement the sticky asian chicken wings with a side of fragrant coconut rice, cooked with coconut milk and a touch of lemongrass for a subtle citrusy aroma.

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Recommended Main Courses and Desserts to Pair with Sticky Asian Chicken Wings

Main Courses:

Grilled Salmon with Lemon Dill Sauce: For a light and refreshing main course, try grilling salmon and serving it with a zesty lemon dill sauce. The combination of the smoky grilled salmon and the tangy, herby sauce is sure to impress your guests.

Mushroom Risotto with Truffle Oil: Indulge in a creamy and flavorful mushroom risotto, finished off with a drizzle of luxurious truffle oil. The earthy flavors of the mushrooms and the aromatic truffle oil create a decadent and satisfying main course.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and intense chocolate flavor will leave your taste buds craving for more.

Strawberry Cheesecake: Savor the creamy and luscious strawberry cheesecake, with a buttery graham cracker crust and a sweet strawberry topping. Each bite is a delightful combination of tangy and sweet flavors that will leave you wanting another slice.

Why trust this Sticky Asian Chicken Wings Recipe:

This recipe is a guaranteed hit for any chicken wing lover. The combination of soy sauce, hoisin sauce, and sesame oil creates a rich and flavorful marinade that infuses the wings with irresistible Asian-inspired taste. The use of fresh garlic and ginger adds depth and complexity to the dish. The cooking method ensures perfectly crispy and tender wings. Plus, the addition of sesame seeds provides a delightful nutty crunch. Trust in the expertise behind this recipe and prepare to be amazed by the delicious results!

Want to share your own Asian chicken wings recipe or discuss the techniques used in this one? Head over to the Recipe Sharing forum and join the conversation about this sticky Asian chicken wings recipe!

FAQ:

Can I use chicken thighs instead of chicken wings for this recipe?

Yes, you can definitely use chicken thighs instead of chicken wings. Just adjust the cooking time accordingly as thighs may take a bit longer to cook.

Can I substitute the hoisin sauce with something else?

If you don't have hoisin sauce, you can substitute it with a mixture of soy sauce, peanut butter, honey, and a dash of five-spice powder for a similar flavor.

Can I grill the chicken wings instead of baking them?

Absolutely! Grilling the chicken wings will give them a delicious smoky flavor. Just make sure to baste them with the marinade while grilling to keep them moist and flavorful.

Can I make this recipe ahead of time for a party?

Yes, you can marinate the chicken wings ahead of time and store them in the fridge. When you're ready to serve, simply bake or grill them and toss in the sauce.

Can I make this recipe spicy?

If you like a bit of heat, you can add some sriracha or red pepper flakes to the marinade for a spicy kick. Adjust the amount to your preference.