Name: Sticky Crispy Asian Chicken Wings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 pounds chicken wings, split into flats and drumettes; 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon sesame oil; 2 tablespoons rice vinegar; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon sriracha (optional for heat); 2 tablespoons cornstarch; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon sesame seeds (for garnish); 2 green onions thinly sliced (for garnish)

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That First Time I Made Sticky Crispy Asian Chicken Wings

I can still remember the smell that filled my kitchen the first time I tried to recreate the wings I kept ordering at a tiny neighborhood spot. They were glossy, sticky, and had that crackle of crisp skin you only get when the outside is properly dried and dusted before cooking. I call mine Sticky Crispy Asian Chicken Wings, and over the years I’ve tweaked the balance of sweet, salty, sour, and umami until it felt like home. If you like a side with a little brightness, I sometimes serve these with an Asian chicken cranberry salad I make—sweet and tart against the glaze is a little piece of heaven.

What goes into them is simple: 2 pounds chicken wings split into flats and drumettes, 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 2 tbsp rice vinegar, 3 cloves garlic minced, 1 tbsp fresh ginger grated, 1 tsp sriracha if you want heat, 2 tbsp cornstarch, 1/2 tsp salt, 1/2 tsp black pepper, plus 1 tbsp sesame seeds and 2 green onions thinly sliced for finishing. I always say the list looks fancier than it is; you probably already have most of this on the shelf.

The Secret Behind Perfect Sticky Crispy Asian Chicken Wings

A lot of people assume frying is the only route to crispy wings, but the trick I cling to is simple and forgiving. Pat chicken wings dry with paper towels. Dry skin equals crisp skin, and this step is non-negotiable. Then Mix cornstarch, salt, and black pepper in a bowl and coat wings. The cornstarch gives a delicate, crackly finish once they bake.

You’ll want to Preheat oven to 425°F (220°C) and prepare a baking sheet with wire rack. The rack keeps the wings elevated so air circulates and the underside isn’t steaming. Arrange wings on rack and bake 30–35 minutes, flipping halfway through. If you want to check for doneness, look for golden, bronzed skin and juices that run clear, or use an instant-read thermometer: the thickest part should read 165°F. But honestly, it’s the sound that sells it to me—the little popping of fat under the skin as it crisps.

While the wings are baking, I make the sauce. It’s short and aromatic: Simmer soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and sriracha in a saucepan until slightly thickened. The aroma is heady—garlic and ginger first, then the floral sesame oil and the sweet honey coming through. Don’t rush the simmer; it’s where the sauce gains body.

Getting the Texture Just Right

Once the wings are out, I let them sit two minutes so the surface isn’t so hot that it thins the glaze. Then Toss baked wings in sticky sauce until fully coated. If you like a deeper caramel, Optional: broil for 2–3 minutes for extra caramelization. Watch the broiler like a hawk because sugar browns fast; those extra minutes are the difference between glossy and lightly charred in the best way. Garnish with sesame seeds and sliced green onions. Serve immediately.

A few things I’ve learned that I swear by: first, don’t overcrowd the rack; give wings breathing room. Second, cold wings come out better than those that sit at room temperature too long because they crisp while cooking rather than sweat. Third, if your sauce seems runny after you toss, pop them back under the broiler for 60 to 90 seconds and the glaze will adhere beautifully.

Small Twists and What I Serve With Them

I love these wings with chilled sides to cut through the richness. A crisp cucumber salad or quick pickled carrots does that job. When I want to serve something heartier, I’ll suggest something contrasting like the Cajun Crispy Chicken Sandwich with Garlic Aioli as a playful nod to other ways to enjoy chicken on a weekend menu. For a group, set out bowls of sesame seeds, extra sliced green onions, and lime wedges so people can personalize the finish.

Possible variations are a fun way to make this recipe your own. If you want it smokier, add a teaspoon of toasted sesame oil to the sauce and a pinch of smoked paprika to the cornstarch mix. If you prefer green herb brightness, finish with cilantro and a squeeze of lime. For a vegetarian take, try the same technique with cauliflower florets—coat them in cornstarch and follow the bake-and-glaze method for a crunchy, saucy substitute.

When I Make Extras

Because life is practical, I often double this for parties and then stash leftovers. Here’s how I handle that: cool completely before storing, then keep them in an airtight container in the fridge for up to three days. For longer storage, they freeze well for up to two months if you lay them on a tray to flash-freeze first and then bag them. Reheating is where a lot of people go wrong—microwaving makes the skin floppy. I reheat at 400°F in a single layer on a rack for 8 to 10 minutes, or use an air fryer for great results. If I’m bringing wings to a gathering, I’ll reheat and then give them a minute under the broiler for that freshly glazed look.

I have this particular memory of bringing a platter to a neighborhood game night; the room smelled like toasted sesame and honey, and everyone hovered at the kitchen island like moths. My neighbor, who swore he hated ginger, ate three and confessed he wanted the recipe. That night taught me two things: never underestimate the crowd-pleasing power of sticky wings, and always make twice as much as you think you’ll need.

A couple more quick tips: use fresh ginger, not powdered, for that bright bite; if your garlic is getting too brown during sauce reduction, reduce the heat and give it a minute longer to aromatize without burning; and if you like more heat, add extra sriracha or a drizzle of chili oil after glazing.

Conclusion

If you want another version that leans into both sticky and crisp textures, I occasionally cross-reference recipes like Nicky’s Kitchen Sanctuary’s Sticky AND Crispy Asian Chicken Wings for inspiration. And if you’re curious about different takes on Asian-style wings, there’s a helpful variation over at What Should I Make For’s Crispy Asian Chicken Wings that can spark new ideas. Give these wings a try on a night when you want something a little showy but not fussy; I promise you’ll find excuses to make them again.