Sticky Asian Chicken Wings are sweet, sticky, crispy, savory and caramelized to perfection. I love the sweet and spicy flavor of these wings, paired with a cool cucumber side dish. These will disappear from your party table, or any night, in no time so be sure to make plenty!
Chicken wings are one of my favorite party foods and when I was a caterer these were in high demand. Everyone loves buffalo wings but these are a little less spicy and a little more sophisticated. They can go from game day to a casual dinner party! We even eat them for dinner some nights with Asian Coleslaw with Peanut Dressing or Asian Cucumber Salad.Jump to Recipe
Marinate chicken wings overnight for big flavor:
The preparation time on these wings is relatively short, but be sure to plan ahead so you can marinate them. If you are running short on time you can skip the marinating time, but if at all possible, do it for a few hours, because marinating makes a more flavorful wing in my opinion.
Traditional Asian Flavors for Sticky Asian Wing Sauce:
I love the flavor of this Asian Chicken Wing Sauce because it makes the wings sticky and crispy in the oven. Traditional Asian flavors are used in the marinade, and if you cook Asian food as often as I do, you are likely to have most of the ingredients on hand in your pantry and refrigerator. One of my favorite spices is Korean Gochujang paste.
What is Gochujang paste?
Gochujang is a savory, sweet, and spicy Korean condiment made from red chiles. It is fermented and is used in a variety of ways. I’ve been using it for years but lately, Gochujang is enjoying immense popularity everywhere. You will now see it added to everything from ketchup to BBQ sauce. You’ll find a great variety of Gochujang in Korean markets and you can buy it in a large plastic tub which keeps in the refrigerator for a long time. If you don’t have a Korean market near you it is available on Amazon and in the Asian section of most large grocery stores. A little goes a long way!
How to make Asian Wings:
- Combine all of the sauce ingredients and whisk together in a large resealable container
- Add Wings – Buy the “party pack” if you can find it to save time. If not you will need to trim the wing into 3 pieces: the drumette, the flat piece, and the wingtip. Always discard the wingtip (or save if you make your own chicken stock). Cut right at the joint to separate
- Mix to coat well and marinate up to 24-hours in the refrigerator
- Before cooking reserve some of the Sticky Asian Wing Sauce for basting
- Cook in a single layer on a foil lined baking sheet for about one hour, turning every 15-minutes, and basting each time
- Serve garnished with scallions and sesame seeds
Serving Sticky Asian Chicken Wings:
Line a platter with any green lettuce leaves, such as Bok Choy. The large leaves help catch all the sticky sauce. Just before serving sprinkle generously with toasted sesame seeds.
I like to add a dish of thinly sliced cucumbers that are dressed with rice wine vinegar and a teaspoon of sugar, in the middle of my platter.
Other delicious chicken wing recipes to try:
Sticky Asian Chicken Wings
- 2 lbs chicken wings, separated into wings and drummettes
- 3 Tbsp Hoisin sauce
- 3 Tbsp toasted sesame oil
- 2 Tbsp garlic, minced
- 2 Tbsp dark brown sugar
- 2 Tbsp unseasoned rice vinegar
- 2 Tbsp soy sauce
- 1 Tbsp lime juice
- 2 tsp gochujang paste
- 2 tsp ginger, minced
- 1 tsp salt
- 3 scallions, sliced on the diagonal, white and green parts
- 2 Tbsp toasted sesame seeds
- Prepare marinade by whisking all ingredients except wings and garnish in a large bowl.
- Place chicken wings in a large ziplock bag or large resealable container and pour marinade over them. Shake to coat and marinate in refrigerator at least 2 hours and up to overnight.
Cooking the wings:
- Preheat oven to 375°F. Line a baking sheet with aluminum foil and spray with non-stick spray, or brush lightly with olive oil.
- Place wings on baking sheet in a single layer. Save some of the marinade to brush over wings during baking.
- Bake about one hour, turning wings every 15-minutes to prevent sticking and burning. Baste with a little marinade each time you turn the wings.
- Place wings on a prepared platter and sprinkle with sesame seeds. Garnish with scallions.