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Baked Sticky Asian Chicken Wings

Baked Sticky Asian Chicken Wings
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These flavorful Baked Sticky Asian Chicken Wings are crispy, sweet, and savory. They make a perfect appetizer or main dish.

Ingredients

Scale
  • 2 pounds chicken wings, separated at the joint, wingtips removed
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Sesame seeds for garnish (optional)
  • Chopped green onions for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using).
  3. Add the chicken wings to the bowl and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  4. Arrange the marinated chicken wings in a single layer on the prepared baking sheet.
  5. Bake for 25 minutes.
  6. While the wings are baking, whisk together cornstarch and cold water in a small bowl to create a slurry.
  7. After 25 minutes, remove the wings from the oven. Drain any excess liquid from the baking sheet.
  8. Pour the remaining marinade from the bowl into a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  9. Brush the thickened sauce over the chicken wings.
  10. Return the wings to the oven and bake for another 20-25 minutes, or until the wings are cooked through and caramelized, flipping halfway through.
  11. Garnish with sesame seeds and chopped green onions, if desired, before serving.

Notes

  • For crispier wings, pat the chicken wings dry with paper towels before marinating.
  • Adjust the amount of red pepper flakes to your preferred spice level.
  • You can prepare the sauce ahead of time and store it in the refrigerator.
  • Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/baked-sticky-asian-chicken-wings/