Name: Sticky Asian Chicken Wings Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian
Ingredients: 3 pounds chicken wings (drumettes and flats-* see notes) Use fresh or frozen.; 3 tablespoons ginger root, sliced; 8-10 garlic cloves; ¾ cup soy sauce or gluten-free liquid aminos; ¼ cup orange juice (or pineapple juice); 3 tablespoons gochjang chili paste, or chili garlic sauce; 3 tablespoons maple syrup, honey or hot honey; 3 tablespoons sesame oil; 1 teaspoon salt; 1 teaspoon pepper

The easiest sticky chicken wings, oven-baked in a flavorful Asian marinade - crispy, tender, and lighter than fried. Gluten-Free.

serving platter with sticky Asian chicken wings garnished with chives and sesame seeds with small bowl of sauce.

Every Super Bowl, my husband requests the same thing: chicken wings. We have an older recipe on the blog that he loves, but honestly, I really don’t enjoy making it because it’s fried.

This recipe, however, given to me by my good friend Nami, has been life-changing! I actually enjoy making them now because they are so easy and turn out perfect every time. No frying involved, no mess, just simple and easy. What I love about them is that you can marinate them ahead of time, then just pull them out, bake, and serve. You can also just whip them up without marinating if pressed for time. The flavor of the marinade is absolute perfection.

Why Baking in the Oven is the Best Method

Baking at 425F is the sweet spot for sticky wings. The high heat allows the fat to render while the sugars in the marinade caramelize slowly, creating that glossy, lacquered finish without burning. Unlike frying, baking is hands-off, less messy, and lets the wings cook evenly while the marinade reduces and clings beautifully to the skin. Flipping halfway ensures both sides get caramelized and sticky.

Baked CHICKEN Wings Recipe Ingredients

ingredients for sticky Asian chicken wings - chives, jar of marinade, bowl of toasted sesame seeds, metal mixing bowl with chicken wings and tongs.

Chicken wings: Use fresh or frozen chicken wings. I look for organic “drumettes” or “flats,” sometimes called “party wings” (not the whole wing). Mary’s Organic Party Wings, or something like this. These are much easier to cook and eat than a whole wing.
Ginger root and garlic cloves: Add a punchy, aromatic kick to the marinade.
Soy sauce: Or use gluten-free liquid aminos or tamari if needed.
Orange juice: Pineapple juice also works!
Gochujang chili paste: Or use chili garlic sauce.
Maple syrup: Or use honey, or for extra heat, use hot honey!
Sesame oil: For toasty flavor, depth, and richness.
Salt and black pepper: For seasoning.
Toasted sesame seeds and chives: For garnish!

How to Make Sticky Asian Chicken Wings

1. Blend the marinade. Add all of the marinade ingredients to a blender and blend until combined. Or you could grate the garlic and ginger, then stir the ingredients together in a bowl.

2. Marinate the chicken. Place the chicken wings in a bowl, pour the marinade over them, and toss. Ideally, marinate for 12-24 hours for optimal flavor, or 30 minutes will do if you’re in a pinch!

mixing bowl with tongs tossing chicken wings in marinade.

marinated chicken wings on parchment-lined baking sheet with tongs.

3. Bake the chicken wings. Preheat the oven to 425F and arrange a wire rack in the middle. Use tongs to arrange the wings onto a parchment-lined baking tray. Transfer the excess marinade to a small saucepan on the stovetop for basting later. Bake the chicken wings on the middle rack for 20-25 minutes, then flip them and bake for 15-20 minutes more (see the next step!). Depending on their size, they may require more time. The wings are done when their internal temp reaches 165F.

4. Baste the chicken wings. While the chicken wings are in the oven, bring the extra marinade to a boil, then reduce to a simmer for a couple of minutes. Turn off the heat. Use a brush to baste the wings, skin side up, during the last 5-10 minutes of baking to caramelize. I like to turn my convection on or broil during this step. Taste test for salt, adding more if needed.

kitchen brush basting marinade on baked sticky Asian chicken wings.

5. Serve. Arrange the chicken wings onto a platter with any remaining marinade (be sure to simmer it first!). Garnish with toasted sesame seeds and chives.

oval serving plate with sticky Asian chicken wings garnished with chives and sesame seeds.

How to Grill or Air Fry Asian Chicken Wings

Air Fryer: Preheat 380F. Cook in a single layer for 20-25 minutes, flipping a couple times. Increase to 400F for the last 3-5 minutes to deepen the caramelization. You’ll need to work in batches!
Grill: Grill over medium heat, indirect at first, with the lid closed for about 25-30 minutes, flipping occasionally. Move to direct heat during the last few minutes to caramelize the glaze. Watch closely, as the sugars can burn quickly!

Chef’s Tips

You can replace the chicken with cauliflower florets to create vegan sticky Asian “wings!”
Space the wings out. Crowding the wings traps steam. Give them breathing room so they can roast and caramelize rather than get soggy.
Simmer leftover marinade. Always bring the reserved marinade to a full boil before basting to prevent contamination. This thickens it into a glossy, sticky glaze.
Flip once, then finish skin-side up. Turn the wings halfway to ensure even cooking, but finish them skin-side up so the glaze caramelizes beautifully.
Use convection or broil for the final minutes. Turn on convection or broil for the last 3-5 minutes to help create that irresistible sticky, lightly charred finish.
Let rest before serving. A short rest allows the glaze to set so the wings stay sticky instead of sliding off onto the platter.
Adjust sweetness and heat to taste. Prefer more heat? Add extra gochujang, sriracha sauce, or a pinch of chili flakes to boost spice levels. Like them sweeter and stickier? A drizzle of maple syrup or honey in the glaze does the trick.

Serving Suggestions

These Asian chicken wings are incredibly versatile and work for everything from game day to weeknight dinners!

Make an appetizer platter: Serve with chives or scallions, sesame seeds, and lime wedges.
Enjoy for dinner: Pair with steamed Jasmine Rice, Coconut Rice, or Fried Rice.
Serve with veggie sides: Stir-Fried Bok Choy, Korean Cucumber Salad, Shishito Peppers, or Crunchy Asian Slaw.
Create a party spread: Add to a table with Spring Rolls, Scallion Pancakes, Teriyaki Mushroom Lettuce Wraps, or Asian Guacamole!
Use up leftovers: Chop and toss into Bok Choy Salad, Kimchi Noodles, Sesame Soba Noodles, or Spicy Cold Noodle Salad.

Meal Prep & Storage

Meal prep: Marinate the wings up to 24 hours in advance. If you wish to prep them further in advance, then you can freeze the wings raw in the marinade.
Refrigerator: Let the wings cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheating: For the best texture, reheat in a 375F oven or air fryer until warmed through and sticky. Microwaving works in a pinch but will soften the skin.
Freezer: Freeze cooked wings in a single layer on a parchment-lined baking sheet until solid, then transfer to a freezer-safe container or bag. Store for up to 3 months. Thaw overnight in the fridge before reheating in an oven.

serving platter with sticky Asian chicken wings with sesame seeds and chives and bowl of dipping sauce.

Hope you enjoy these Crispy Asian Chicken Wings! For more chicken wing recipes, be sure to try our Baked Chipotle-Rubbed Chicken Wings.

More Favorite Chicken Recipes

Korean BBQ Chicken

Instant Pot Teriyaki Chicken

Chicken Taco Recipe

Chicken Adobo

Thai Chicken Satay (Vegan-adaptable!)

Baked Chicken Wings

After you try this Sticky Asian Chicken Wings recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia