This recipe for Asian sticky, sweet and tangy chicken wings is so freaking good. As my husband likes to say, he destroyed them and could eat a couple pounds of them. They are licking finger food. I love them because they have my favorite Asian seasoning – five spice powder, fish sauce, hoisin and oyster sauce. They are really tender, and very easy to make. I’ve made many, many batches of this recipe, and it’s delicious EVERY single time. It’s also SUPER EASY to make.
You literally marinate them for maybe 10 minutes, and then off they go into the oven for 50 minutes. You baste them twice, and you have a delicious weekend lunch or dinner that’s simply irresistible.
Word to the wise – make lots of these wings, at least one pound per person, because they will go fast. They are THAT good.
What makes these wings so delicious is the glaze. It’s the perfect combination of sweet and tangy, and Asiany (if that can be used as a word.)
Asian Sticky Sweet and Tangy Chicken Wings
- 2 lbs chicken wings
- 1/4 tsp sesame oil
- 2 tbsp soy sauce
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tbsp oyster sauce
- 1/4 cup ketchup
- 2 tbsp Chinese cooking wine
- 2 tbsp agave nectar (or honey)
- 2 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1/4 tsp five spice powder
- 1 tsp chilli garlic sauce or Sriracha (optional, adjust to your spiciness tolerance)
- Mix together all the marinade ingredients. Reserve 4 tbsp of marinade. (We will use it for brushing after the wings are out of the oven.)Pour the rest of the marinate over the chicken wings and combine well. Let rest for 10 minutes while you pre-heat the oven.
- Preheat the oven to 350 degrees. Line a baking tray with aluminum foil. Place the wings on the tray (make sure they don't touch each other). Don't throw away the marinade. We'll use it for basting.You will bake in the oven for 50 minutes, brushing them twice with the leftover marinade.
- At the 25 minute mark, remove the wings from the oven and brush the wings with the leftover marinade (from step 2) and any juices on the tray. Bake for another 10 minutes. Brush the wings again.
- Remove wings from the oven after 50 total minutes have passed. (If the wings don't look brown on the outside, broil them for a few minutes.)
- In a saucepan over medium-high heat, add the reserved marinade from step 1. (This marinade never touched the raw chicken). Cook for 1-2 minutes, or until the marinade starts to bubble. Remove from heat and brush this cooked marinade over the chicken wings.
- Serve and enjoy!