Amazing Asian Sticky Sweet Chicken Wings

Sticky Wings

Serving Size 4-6 People


4 lbs. chicken wings & drumettes fat trimmed and split accordingly
1/2 cup soy sacue
3/4 – 1 cup honey
2 tbsp vegetable oil
1 tsp rice vinegar (you can use white vinegar substitute)
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons chile sauce (more or less depending on your heat tolerance)
3 tablespoons scallions (I did not do this, but I think it would be a great addition)
Toasted sesame seeds
Chopped Scallions


  1. Preheat oven to 375 degrees
  2. In a medium saucepan, whisk together soy sauce, honey, scallions, canola oil, rice vinegar, garlic, and ginger
  3. Bring the mixture to a boil, then lower heat and let gently simmer for 10 minutes, stirring frequently unti slightly reduced
  4. Place split chicken wings, into a 9- by 13-inch baking dish. Season with pepper and garlic powder
  5. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated
  6. Bake until the chicken is cooked through and the skin begins to darken, about 1 hour turning occasionally
  7. Once finished, turn the broiler on high and broil for about 2-5 minutes depending on the desired crispness. This isn’t necessary but will make the skin on the wings more crispy
  8. When finished, garnish with toasted sesame seeds and chopped scallions and get those fingers nice and sticky!

Serving Suggestions:
Since it’s football season, these would be served as a great appetizer.  Otherwise, for dinner, I suggest serving with rice and a salad accompanied with a nice beer!



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