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You are here: Home / Recipes / Recipes by Cuisine / Asian / Easy Sticky Asian Chicken Wings

Easy Sticky Asian Chicken Wings

Published on October 7, 2016 by Helen Best-Shaw 7 Comments
Last Updated on June 4, 2021

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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. 

A hand holds a sticky Asian chicken wing above a wooden serving dish filled with more wings.

Everything You Need To Know

  • Asian style wings
  • Why you will love these baked Asian style wings
  • Sticky Asian chicken wings ingredients
  • How to make sticky Asian chicken wings
  • Sticky wings – hints, tips and variations
  • Leftovers?
  • More Easy Chicken Recipes
  • More Asian style dishes
  • Baked sticky Asian chicken wings
    • Ingredients
    • Instructions
    • Notes

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

The ingredients for sticky Asian chicken wings: chicken, tomato paste, sweet chilli sauce, honey, ginger, garlic, oyster sauce, soy sauce, sesame oil, and fie spice.

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.

Making the marinade - a collage of the marinade ingredients in a large glass bowl, before and after mixing.

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.

A collage of two pictures - marinading chicken wings, before and after. The wings are in a large glass bowl in this top down picture.

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.

A collage of two pictures - sticky Asian chicken wings before and after cooking. The wings are in a shallow white enamel baking dish.

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.

Pro Tip

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.

A top down picture of sticky Asian chicken wings. Next to the dish are whole chillies, and a small dish of more marinade/dipping sauce.

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.

Serve with my Asian slaw or no mayo slaw. For a main meal, add some Chinese salt and pepper chips or Chinese rice.

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.

Leftovers?

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.

A close up of an oval wooden dish lined with greaseproof paper, full of sticky Asian chicken wings. The dish is garnished with sliced chillies and coriander leaves.

More Easy Chicken Recipes

  • Honey mustard chicken
  • Garlic chicken pasta
  • Moroccan chicken
  • Spanish chicken
  • Peri Peri chicken

More Asian style dishes

  • Sticky soy chicken
  • Chinese chicken curry
  • Chinese curry sauce
  • Easy chow mein
  • Salt and pepper chips
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A hand picks up a wing, with the rest of the dish in the background.
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5 from 7 votes

Baked sticky Asian chicken wings

Servings: 20 wings
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
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Ingredients

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)

To serve

  • 1 tsp sesame seeds
  • 1 tbsp coriander (chopped)
  • red & green chillis (sliced)

Instructions

  • 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.

Notes

  • 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. 
 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Baked sticky Asian chicken wings
Amount Per Serving
Calories 172 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 37mg12%
Sodium 287mg12%
Potassium 104mg3%
Carbohydrates 11g4%
Sugar 10g11%
Protein 9g18%
Vitamin A 125IU3%
Vitamin C 4.2mg5%
Calcium 16mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main, Starter / light meal
Cuisine: Asian
Keyword: Asian chicken wings
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Update notes – Sticky baked Asian style wings first published October 2016. Recipe updated and republished June 2021.

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Filed Under: Asian, Chinese, Main Meal, Poultry, Recipes, Starters & Light Bites Ingredients: Chicken, Chilli, Garlic, Honey, Soy Sauce

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Comments

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    Recipe Rating




  1. Katie

    5 stars
    I love wings! I do like the sound of that sauce and how easy they are!

    Reply
  2. Peter

    5 stars
    Oh they sound so so good! A inch of 5 spice really transforms a recipe deosn’t it?

    Reply
  3. Jane

    5 stars
    there is nothing like a plate of wings for digging into and sharing! Fantastic!

    Reply
  4. Gail Matthews

    5 stars
    I love wings and the stickier the better. These are very tasty with a bit of spice about them, and deliciously moreish. Perfect for summer dining.

    Reply
  5. Kelly Watson

    5 stars
    Amazing flavours! Brilliantly easy to prep and no faffing about. Great food.

    Reply
  6. Helena

    5 stars
    Sticky tasty wings are one of those perfect combinations, great for a Friday night movie. Great recipe with all the flavours.

    Reply
  7. Olivia

    5 stars
    I have to say that making these myself was so much nicer than any of the takeaway versions I’ve had. The flavor was much nicer, and it wasn’t any hassle to make. Delicious.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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