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Sticky Asian Chicken Wings - amazing chicken wings coated with savory, sweet and sticky honey garlic chili glaze. BEST Asian chicken wings recipe ever!
I love all kinds of chicken wings but when it comes to my favorite types of chicken wings, I have to say Asian-flavored wings, such as these sticky Asian chicken wings coated with a sweet, savory honey garlic chili glaze. They are finger-lickin’ good!
The sweet thing about this sticky Asian chicken wings recipe is that you don’t have to go to Asian stores to get the ingredients.
The honey garlic-chili glaze calls for honey, garlic chili sauce (Rooster brand), vinegar and soy sauce. These days, you can get these ingredients easily from the International aisle at any supermarkets, so convenient.
I made one lb of these chicken wings but they are barely enough for two. If you are making them for a party, for example: the coming labor day, or during game day, you should double or triple up the recipe.
They will go very fast, I am very sure of that. Enjoy!
Frequently Asked Questions
This recipe is only 369 calories per serving.
What To Serve With Sticky Asian Chicken Wings
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Sticky Asian Chicken Wings
Ingredients
- 1 lb (500g) chicken wingettes and drumettes
- salt
- ground black pepper
- cooking spray
- 1 cloves garlic, minced
- 1/2- inch (1cm) ginger, peeled and minced
- 2 1/2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon garlic chili sauce
- 1/2 tablespoon apple cider vinegar , or 1 teaspoon chopped roasted peanut
- 1 teaspoon cilantro leaves, chopped
Instructions
- Clean and rinse the chicken wings, then pat them dry with paper towels. Season with salt and ground black pepper. Arrange the wings on a baking sheet lined with aluminum foil, lightly coated with cooking spray.
- Broil the chicken for 12-15 minutes on one side until nicely browned and slightly charred, then turn it over and broil the other side for an additional 3-5 minutes.
- In a small saucepan, combine the garlic, ginger, honey, soy sauce, garlic chili sauce, and vinegar. Simmer over low heat until the mixture thickens and becomes slightly sticky.
- Toss the chicken wings in the sauce, ensuring they are well coated. Transfer the wings to a serving platter and top with peanuts and cilantro. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! Bee, thank you for this incredible recipe. We made this for dinner tonight, but doubled the recipe and used our Ninja air fryer for the wings (28 minutes on high). They came out perfectly crispy and the sauce was delectable. My family has already asked for me to make it again tomorrow. Thank you so much for this winner.
They disappear fast. Now I’m anxious to try some of your other wing recipes too!
Recommended. Another great recipe Bee! I made 4 1/2 lbs. of these wings and my family (4 adults and 2 young ones) just about finished them. They all want me to make them again.
That’s awesome please try more recipes!
I think I’m going to use my new air fryer to cook the wings then combine them with the sauce. Can’t wait to try this recipe. Looks awesome!
Hi Ed, awesome, thanks for trying my sticky Asian chicken wings.
Ed, did you try this with your new Air Fryer? If so, how did they turn out?
These wings are to die for!!! OMG. Everyone debating on making these must try this recipe. ?
Hi CB, awesome thanks for trying my sticky Asian chicken wings.
These are the best wings ever…I could eat about a million of them!! Thanks for the fantastic recipe!
Awesome thanks so much for trying my recipe!!! Check out more recipes on: https://www.666630.xyz/recipe-index-gallery/
Ooh this looks amazing! I would love some of these for lunch right now! Yum!
Soooo good! Never thought we would like wings in the oven. Crispy and so flavorful!
Awesome! Glad you tried my sticky Asian chicken wings.
Hi! This looks awesome!
One thing though, the CDC recommends not washing chicken, more people get sick from the contaminated water splashing on other surfaces that aren’t going to get cooked.
Otherwise I can’t wait to try them!!!
Thanks for your advice. I don’t trust unwashed chicken…I always pluck off the residue features and clean and wipe before cooking.
This recipe is amazing. I followed every direction and it was so goooood! I saved some of the sauce and will be testing with pork next.