Sticky Asian Chicken Wings with Honey-Hoisin Glaze

Sticky Asian Chicken Wings

These oven-baked drumettes and flats have browned skin beneath a glossy soy-honey-hoisin glaze. The wings bake on a rack before the sauce goes on, giving the skin time to brown without exposing the honey to a long, hot bake. A brief return to the oven makes the glaze sticky and lightly caramelized. Pile the wings on a platter and finish with white and black sesame seeds and fresh scallions.

Time: 15 minutes prep, 45–55 minutes cooking, plus a 3-minute rest. Servings: 4 as an appetizer or about 2–3 as a main dish.

Ingredients for Sticky Asian Chicken Wings

Wings

• 2 lb separated, bone-in chicken wing drumettes and flats (900g)
• 1 tablespoon aluminum-free baking powder (about 12g), not baking soda
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Glaze

• 1/4 cup soy sauce
• 1/4 cup honey (about 85g)
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 2 teaspoons finely grated fresh ginger
• 3 garlic cloves, finely minced
• 1 teaspoon toasted sesame oil
• 1 teaspoon sriracha, optional

To Finish

• 2 teaspoons mixed white and black sesame seeds
• 2 scallions, thinly sliced

Omit the sriracha for milder wings. For a more chile-forward glaze, try these oven-baked honey sriracha chicken wings. For a gluten-free version, use gluten-free-labeled tamari, hoisin, and baking powder.

How to Bake Sticky Asian Chicken Wings

1. Prepare the pan: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet, set an oven-safe wire rack over it, and lightly grease the rack.
2. Dry and season: Pat the wings thoroughly dry with paper towels. Toss with the baking powder, salt, and pepper until lightly coated, with no powdery clumps. Arrange them in one layer on the rack without overlapping. Use a second rack-lined pan if needed; crowded wings will brown less readily.
3. Bake the wings: Bake uncovered for 40–50 minutes, rotating the pan halfway through. Begin checking the thickest wings around 35 minutes. Before glazing, the skin should be browned and the meat should reach 165°F (75°C) in its thickest part, with the thermometer tip away from the bone. Larger wings may need more time.
4. Simmer the glaze: Near the end of baking, whisk the soy sauce, honey, hoisin, rice vinegar, ginger, garlic, sesame oil, and optional sriracha in a small saucepan. Simmer over medium-low heat for 3–5 minutes, whisking, until glossy and thick enough to lightly coat a spoon. Keep the heat gentle so the sauce does not scorch.
5. Glaze and finish: Brush or toss the cooked wings evenly with the warm glaze. Return them to the rack in one layer and bake at 425°F for about 5 minutes more. Watch closely; remove them when the coating is bubbly, sticky, and lightly caramelized, before it turns black.
6. Rest and serve: Let the wings stand for about 3 minutes. Pile them on a serving platter and scatter the sesame seeds and scallions over the top.

Why Add the Glaze at the End?

Drying and spacing the wings helps the skin brown before it is sauced. Adding the honey-based glaze only for the final few minutes lets it cling and caramelize without burning during the longer bake. The finished coating should be sticky and glossy; the skin will not stay completely crackly beneath it.

Serving and Reheating

Serve the wings as a shareable snack, or with rice and stir-fried vegetables for dinner. For a different soy-forward glaze, try these oven-baked teriyaki chicken wings.

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a 400°F (205°C) oven for about 8–10 minutes, until heated through. The glazed skin will be softer than when freshly made; microwaving softens it further.

Nutrition

Approximate per serving, based on 4 appetizer servings: 380 calories, 25g protein, 21g fat, and 24g carbohydrates. Approximate per 100g of edible prepared wings: 240 calories, 16g protein, 13g fat, and 15g carbohydrates. Values vary with wing size, edible meat yield, and how much glaze remains on the pan.