Easy sticky Asian chicken wings, just like you get at your local world food restaurant. Perfectly delicious with just 3 minutes hands on time and ready in 45 minutes.
Asian style wings
If you love sticky, full-flavoured chicken wings then this is the recipe for you! Inspired by our local world food restaurant, these Asian style wings are big on flavour and low on effort.
Everyday pantry ingredients come together to make a Chinese style sauce. Just mix it together, throw the wings in to coat and then bake until delightfully sticky for fuss-free wings with barely any effort.
Want more spice? No problem, as you can easily ramp up the chilli or any of the other flavours.
Because there is so much thick sauce coating, them these wings are guaranteed not to dry out. They come out of the oven moist and tender every time.
This is a great recipe for a week night supper. It doesn’t need a long marinating time – just throw it all together and get it into the oven. Perfect served with rice or noodles for two as a main, or for 4 as a starter.
Why you will love these baked Asian style wings
- So tasty, with a rich fully flavoured sauce.
- These wings are STICKY.
- So easy to make, with less than 5 minutes hands on time. This is the type of low effort fuss free cooking we all love!
- No need to marinade (although you can if you want to). Perfect for when you have a sticky baked wing craving!
- Easy to scale up to feed a crowd.
- Chicken wings are so affordable, even free range and organic ones.
- Adaptable and made from pantry ingredients.
Sticky Asian chicken wings ingredients
Chicken wings – If possible, choose for welfare. It is kinder and they taste so much better. Wings are affordable.
Five spice powder – This adds depth and flavour – you don’t really notice it, but would certainly miss it if it wasn’t there. Different brands taste very different, so find one you like. Do read the label when buying five spice as some blends are full of sugar.
Sesame oil – I like a nice rich toasted sesame oil but any oil would do.
Soy sauce – I like a nice dark soy sauce or tamari but use what is in the cupboard. You can choose light, dark, tamari or sweet soy sauce. If you are looking for a gluten free version, choose tamari and be sure to read the ingredients list.
Ginger and garlic – I like fresh, but a powdered garlic, or a ginger paste would do. I freeze fresh ginger roots and grate with a microplane style grater from frozen. Fuss free with no need to peel.
Oyster sauce – This adds a nice layer of extra flavour but you can leave it out if you don’t have any.
Tomato puree – Or tomato sauce if you don’t have puree.
Sweet chilli sauce – Adds heat and stickiness. Alternatively, you can use a hotter chilli sauce for more heat and add a little more honey.
Honey – Any runny honey would do. If you prefer, use maple syrup or just a spoonful of sugar.
How to make sticky Asian chicken wings
Here is how to make this perfectly every time, along with some extra hints and tips to help you become a better and more instinctive cook!
First, gather all your ingredients or substitutions as listed above. Preheat the oven to 200°C/180°C fan/Gas 6.
Step One – Put all the ingredients for the sauce into a large bowl and mix together. I use a mini whisk, but a spoon or fork is fine.
Step Two – Throw in the wings and stir well so to coat them.
Fuss Free Tip
At this point you can transfer the wings and the sauce to an airtight box and freeze for another day.
Step Three – Lightly oil an oven dish and spread the wings out in a single layer. Bake for 40 minutes, turning once half way through cooking.
I find an enamel or ceramic roaster is best as they are so easy to clean and will come out of the dishwasher sparkling and shiny. If I use a roasting pan, I like to line it with parchment paper to make the clean up easier, as the sauce can burn at the edges.
Transfer to a serving dish, garnish with chopped spring onions, coriander, chilli and sesame seeds and serve.
I like to make a simple dipping sauce from soy sauce, sweet chilli, rice vinegar and some sesame oil.
Sticky wings – hints, tips and variations
- It is easy to add more heat, or spice – see the ingredients section above.
- Use drumsticks or thighs instead of wings if you prefer. Cook them for about 50 minutes.
- Cook for 30 minutes and then finish on the BBQ or griddle pan to add some smokiness.
- Make a double batch of sauce and freeze half for another day.
I think these are best cooked and served immediately. As soon as any leftovers are cool, transfer to an airtight box and keep in the fridge. Eat within 48 hours. Reheat in an oven proof dish, covering with foil to keep them moist.
More Easy Chicken Recipes
More Asian style dishes
Baked sticky Asian chicken wings
For the sauce
- 2 cloves garlic (crushed)
- ½ cm ginger root (finely grated)
- 1 tbsp tomato puree (or ketchup)
- 1 tbsp sweet chili sauce (or other chilli sauce)
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbs toasted sesame oil
- ½ Chinese five spice
- 500 g chicken wings (15-20 pieces)
- 1 tsp sesame seeds
- 1 tbsp coriander (chopped)
- red & green chillis (sliced)
- Preheat the oven to 200°C/180°C fan/Gas 6.
- Peel and chop the garlic, and grate the ginger. I find it is easier to do this from a frozen ginger root with a microplane grater.
- Mix the garlic and ginger with the rest of the ingredients for the sauce in a medium sized mixing bowl.
- Add the chicken wings and stir to coat.
- Oil a roasting pan with a drizzle of oil, and spread the wings out in a single layer.
- Bake in oven for 40 minutes, turning halfway through the cooking time.
- Garnish with sesame seeds, chopped coriander, spring onion and chillis to serve.
- You can store the coated wings in the fridge for up to 24 hours. To freeze them, transfer to an airtight container. They can be kept frozen for up to 3 months.
- I find an enamel or ceramic pan is the easiest to wash up. Line the pan with baking parchment to make the clean up easier.
Update notes – Sticky baked Asian style wings first published October 2016. Recipe updated and republished June 2021.