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Asian Sticky Chicken Wings

Sweet, sticky, salty, crunch and totally addictive! These baked crispy chicken wings are coated with the most delicious glaze.

Course Appetizer
Cuisine American, Asian
Keyword Asian Chicken Wings, Baked Wings, Chicken Wings
Servings 6 servings
Author The Tiny Fairy


Asian 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

Chicken Wings

  • 2 lbs chicken wings, trimmed
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Optional Garnishes

  • sesame seeds, scallions, cilantro


Make the Glaze

  1. 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

  1. 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.

  2. Trim the chicken wings - discard the tips and separate the flats from the drumettes.

  3. Bake in the center rack for 15 minutes. Turn and bake on the other side for 15 minutes.

  4. 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.

  5. Remove from the oven and sprinkle with sesame seeds and garnish with scallions or cilantro.