Sticky chicken wings make a great appetizer or dinner for the entire family! Eat them mild or add a little spice for spicy Asian chicken wings!
When you think of wings, you probably think of buffalo wings or BBQ wings. Or maybe even garlic parmesan wings.
After you make these sticky chicken wings, they’ll be the first thing you think of when you think about wings! They’re seasoned, baked crisp to perfection, and tossed in a sweet and sticky Asian wing sauce.
They’d be perfect for game day, to enjoy with your favorite Asian dish (I recommend this coconut rice), or any time you’re just craving wings.
Why You’ll Love This Recipe
- Customize the heat – I wrote this to be mild wings that everyone can enjoy but with just a little addition of siracha, these can be transformed into spicy wings!
- Super crispy – when the method I’ve written out for cooking these wings, the outside is super crisp while keeping the inside chicken moist.
- Sweet and sticky sauce – the sauce combines a variety of Asian spices and seasonings into one super flavorful sauce!
- Siracha – I’ve included this in my ingredients because it’s an option for making these spicier. Check out the recipe card for details on how you would add siracha if you want to. Otherwise, this is totally optional.
- Grated ginger – either fresh grated ginger or ground ginger works just fine. If you use ground ginger, use 1/4 tsp ground ginger instead of the full tsp of grated ginger.
- Grated garlic – while I prefer fresh garlic in this, garlic powder or garlic granules work in a pinch. Use 1/4 tsp garlic powder in comparison to the full tsp of grated garlic.
- Baking powder – the baking powder helps give these wings a nice crispy skin. If you don’t have any you can leave it out, but it does add to the crispy exterior!
- Chicken wings – my personal preference is these Perdue Farms chicken wings. And if you use my ambassador link, you can get 15% off your entire order! If you don’t go with Perdue Farms, any uncooked chicken wings work.
How to make sticky chicken wings
Okay so these wings aren’t that difficult but the way you cook them can totally change how crispy and delicious they are. This is my preferred method of cooking any wings!
1 – Prep Your Pan
Start by preheating your oven to 425°F and line a baking rack with parchment paper. Then place an oven safe wire rack (like this one) on top of the parchment paper.
Baking the wings on the wire rack will allow the heat and air to flow all the way around the wings, cooking the entire outside to crisp.
2 – Make Your Wings
Pat your chicken wings dry with a paper towel or clean dish towel. This helps keep the outside crisp.
Combine chicken wings, flour, baking powder, garlic, and salt in a large bowl. Add the wings to the bowl and toss them all together to combine.
Make clean up easier by doing this in a plastic bag rather than a bowl! Add all your ingredients then your wings and shake until they’re all coated!
Spread the chicken wings out on the prepared baking rack. If you have too many for one baking sheet, do two different sheets but don’t put them too close together or you’ll end up with soggy skins.
Bake them in the preheated oven for 25 minutes then flip the wings, ideally while still in the oven so you don’t lose the heat. If that’s not possible, just flip them fast.
After flipping, bake for another 20-25 minutes or until the outside of the wings is crispy.
3 – Make the sticky wing sauce
When you have about 5-10 minutes left in the cooking time for the wings, make your sauce. Don’t make it before that because if it sits too long, it’ll get a bit congealed and not coat the wings like you want it to.
Combine soy sauce, sesame oil, lime juice, grated garlic, grated ginger, and cornstarch in a small saucepan over medium-high heat. If you’re using siracha, add it to the other ingredients in the saucepan.
Heat, whisking occasionally, until the mixture has thickened and has the consistency of warm caramel sauce— about 5 minutes.
Transfer the sauce to a large bowl right before the wings are done. If they still have a few minutes, just keep the sauce in the hot pan so it can stay warm and fluid.
4 – Finish the Wings
Once the wings are done, add the hot wings to the bowl with sauce and toss to combine.
Garnish with sesame seeds and parsley if desired. Serve warm – the sticky exterior definitely tastes best warm!
Make it sweet. Add two teaspoons of honey or brown sugar to the sauce in the saucepan before cooking for a sweeter wing.
Make it spicy. Add 1/2 to 1 tsp of siracha to the sauce before cooking depending on how spicy you like your wings.
Keep the sauce on the stove over low heat to keep warm until the wings are done. Don’t cook it too early or you’ll end up with a congealed mess.
Refrigerate wings in an airtight container for up to five days. Place in a cold oven on a parchment lined baking sheet, set to 425 degrees, and let them to come to temperature with the oven for reheating.
The sauce is naturally sticky. Adding the chicken wings when they’re hot to a warm sauce will coat them without any problems. If the sauce won’t stick, try warming your sauce back up for a few minutes.
Make sure your chicken wings are spread apart so they don’t stick to each other. Flip the wings halfway through cooking to keep them from sticking to the baking rack, it helps loosen them up midway through the cooking.
More Easy Chicken Recipes
If you like chicken, you’ll love these delicious chicken recipes!
- Almond chicken – chicken with an almond crust that’s crispy, flavorful, and absolutely delicious. A favorite with both kids and adults!
- Teriyaki chicken stir fry – chicken marinated in a teriyaki marinade then stir fried with veggies, noodles, and a homemade teriyaki sauce!
- Coconut chicken tenders – a family favorite! Coconut crusted chicken paired with a homemade pina colada dipping sauce!
- Balsamic grilled chicken – chicken marinated with balsamic vinegar then baked to absolute perfection!
- Chicken noodle soup with egg noodles – this is not your typical chicken noodle soup, it’s so much better!
Sticky Chicken Wings
For the chicken wings
- 1 1/2 lbs chicken wings (about 12 pieces)
- 1/4 cup all purpose flour
- 1 TBS baking powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
For the sauce
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1 tsp lime juice
- 1 tsp grated garlic
- 1 tsp grated ginger
- 1 tsp cornstarch
To make wings
- Start by preheating your oven to 425°F and line a baking rack with parchment paper. Then place an oven safe wire rack on top of the parchment paper.
- Pat the chicken wings dry with a paper towel.
- In a large bowl, combine chicken wings, flour, baking powder, garlic, and salt. Toss wings in and combine.
- Spread the chicken wings out on the prepared baking rack. Bake them in the preheated oven for 25 minutes then flip the wings, ideally while still in the oven so you don’t lose the heat. After flipping, bake for another 20-25 minutes or until the outside of the wings is crispy.
To make the sauce
- When you have about 5-10 minutes before the wings are done, make your sauce. Combine the soy sauce, sesame oil, lime juice, grated garlic, grated ginger, and cornstarch in a small saucepan over medium-high heat. If using siracha, honey, or brown sugar (see notes), add it here as well.
- Heat, whisking occasionally, until the mixture has thickened and has the consistency of warm caramel sauce— about 5 minutes.
- Transfer the sauce to a large bowl. Add the hot wings and toss to combine.
- Garnish with sesame seeds and parsley, if desired.