Chicken wings are one of my favorite foods to eat at home where I can get as messy as I want and use a dish towel or baby wipes instead of a napkin. What a perfect bite! It’s meaty and crispy and it’s perfect for dipping or eating plain. At home, the wings are the first to go whenever we make or buy a roasted chicken – specifically the flats.
My grocery store doesn’t sell the flats alone and for sanitary reasons they don’t cut them for you in the back so I buy a tray of whole chicken wings and I cut them at home myself. Start by finding the tip joint and removing the tip. Then find the joint between the flat and the drumette and cut through the joint to separate them.
Once separated, season with salt and pepper. Spray a wire rack with non-stick cooking spray and place them on the wire rack over a baking sheet to catch the chicken fat. You can line the baking sheet with foil for easy clean up. Make sure to leave some separation between them, otherwise they will steam.
Bake in a preheated oven at 425°F for 15 minutes, turn and bake another 15 minutes. Remove the wings from the oven and baste them with the Asian Glaze. Return them to the oven and bake for 5 minutes. Repeat the process a few times until they’ve reached the desired color.
Note: If you want to have some Asian Glaze for dipping, set some aside prior to basting the chicken wings with the glaze. You don’t want to cross contaminate the sauce with raw chicken.
Remove from the oven. Sprinkle with sesame seeds and allow to cool for 5 minutes before serving. Garnish with chopped scallions or cilantro. What a perfect bite for movie night or game night!
Asian Sticky Chicken Wings
Sweet, sticky, salty, crunch and totally addictive! These baked crispy chicken wings are coated with the most delicious glaze.
- 1 cup light brown sugar
- ½ cup low sodium soy sauce
- ¼ cup honey
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons sweet chili sauce
- 2 teaspoons ginger powder or fresh grated ginger fresh ginger is preferred
- ¼ teaspoon red pepper flakes
- 2 lbs chicken wings, trimmed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- sesame seeds, scallions, cilantro
Make the Glaze
Combine all the ingredients and allow to marry while the wings are baking.
Note: Can substitute ginger with 2 cloves of finely minced garlic and if you prefer a hotter sauce, use sriracha in place of the sweet chili sauce.
Baking the Wings
Preheat the oven to 425°F. Coat a wire rack with non-stick cooking spray and place the rack over a baking sheet (to catch the chicken fat drippings). Set aside.
Trim the chicken wings – discard the tips and separate the flats from the drumettes.
Bake in the center rack for 15 minutes. Turn and bake on the other side for 15 minutes.
Remove the tray from the oven and generously glaze the wings. Bake for 5 minutes. Repeat this process a few more times until the glaze is to your liking.
Remove from the oven and sprinkle with sesame seeds and garnish with scallions or cilantro.