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Crispy Asian Chicken Wings (Sticky Sweet & Savory Glaze)

Ultra-crispy baked chicken wings finished with a sticky, sweet-and-savory Asian-inspired glaze. The baking powder trick keeps the skin crunchy while the sauce clings without turning the wings soggy—perfect for game day and parties.
Amanda
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Serving Size 6 servings

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Baking sheet
  • Aluminum foil or parchment paper
  • Wire rack
  • Tongs
  • Small saucepan
  • Basting brush
  • Paper towels
  • Instant-read meat thermometer (optional)

Ingredients

  • 3 lb chicken wings separated into drumettes and flats
  • 1 tbsp aluminum-free baking powder for extra-crispy skin (do not use baking soda)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup honey or packed brown sugar
  • 2 tbsp hoisin sauce
  • 2 tbsp ketchup
  • 2 tbsp oyster sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp sambal oelek optional, for heat
  • 2 tbsp sesame seeds toasted, for garnish
  • 3 green onions sliced, for garnish

Instructions

  • Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment and place a wire rack on top.
  • Pat the wings very dry with paper towels (dry skin = crispier wings). In a large bowl, toss wings with baking powder, salt, and black pepper until evenly coated.
  • Arrange wings on the rack in a single layer, leaving space between pieces so hot air can circulate.
  • Bake 45–50 minutes, flipping halfway through, until golden and crisp. If using a thermometer, wings are done at 165°F (74°C) in the thickest part.
  • While wings bake, make the glaze: In a small saucepan over medium heat, whisk together soy sauce, honey, hoisin, ketchup, oyster sauce, Shaoxing wine (or sherry), sesame oil, garlic, ginger, and sambal oelek (if using). Bring to a gentle simmer and cook 3–5 minutes, stirring, until glossy and slightly thickened.
  • Brush or toss the hot wings with the glaze until well coated. For extra sticky, caramelized wings, return them to the oven for 2–3 minutes (watch closely so the sauce doesn’t burn).
  • Finish with toasted sesame seeds and sliced green onions. Serve immediately while hot and crisp.

Notes

Make-ahead: Wings reheat best in the oven at 350°F (175°C) for about 10 minutes to restore crispness. The glaze can be made up to 5 days ahead and stored refrigerated in a sealed container.
Serving guide: As an appetizer, plan about 4–5 wings per person. For a main meal, plan 8–10 wings per person and serve with rice and veggies.

Nutrition

Calories: 540kcal | Protein: 34g | Saturated Fat: 10g | Cholesterol: 185mg | Sodium: 980mg