Sticky Asian Chicken Wings Recipe | Sweet Spicy Oven Baked Party Wings
Oven-baked chicken wings turn ultra-crisp and get coated in a glossy sweet-spicy garlic-ginger glaze. Easy to prep with pantry staples and perfect for parties or game day.
Ingredients
Ingredients
- 2.5–3 pounds chicken wings, flats and drumettes separated, tips discarded
- 1 tablespoon neutral oil (canola, avocado, or grapeseed)
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2–3 tablespoons sriracha or chili-garlic sauce
- 3 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely grated
- 1/3 cup water
- 2 teaspoons cornstarch
- Sesame seeds
- Thinly sliced scallions
- Lime wedges (optional)
Instructions
Instructions
- Pat the chicken wings very dry with paper towels, then toss with oil, salt, pepper, baking powder, garlic powder, and onion powder until evenly coated.
- Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil, top with a lightly greased wire rack, and arrange the wings in a single layer without touching.
- Bake the wings for 35–45 minutes, flipping once around 25 minutes, until deeply golden and crisp at the edges.
- Whisk cornstarch with water to make a slurry.
- In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, sriracha, garlic, and ginger, then bring to a simmer over medium heat.
- Whisk in the cornstarch slurry and simmer 1–3 minutes until the glaze is glossy and thick enough to coat a spoon; adjust sweetness, tang, or heat to taste.
- Transfer hot wings to a large bowl, pour over about two-thirds of the glaze, and toss to coat.
- Return wings to the rack and bake 5 minutes to set the glaze.
- Brush with the remaining glaze, then sprinkle with sesame seeds and scallions; add a squeeze of lime if desired.
Notes
Use a wire rack for maximum airflow and crisp skin, and avoid crowding the pan. Aluminum-free baking powder prevents metallic taste. Reduce the glaze until syrupy so it clings. Make ahead: prep wings and glaze separately; glaze just before serving. Storage: refrigerate up to 4 days or freeze up to 2 months. Reheat at 375°F for 10–15 minutes (or air fryer 360°F for 5–7 minutes). Variations: extra-spicy with gochujang, orange zest with orange juice, teriyaki twist with mirin, or gluten-free with tamari.