Baked Sticky Chicken Wings
These Baked Sticky Wings are a total crowd-pleaser! Glazed with honey, soy, garlic and hoisin, they’re packed with bold flavor and easy to prep ahead. Perfect for game days, potlucks or holiday parties.
Sticky Chicken Wings.
Looking to impress your guests with a party appetizer that’s bursting with flavor, irresistibly sticky and finger-licking good? Look no further than Sticky Chicken Wings.
These wings are everything a great party snack should be. Sweet, savory and just a little bit messy (in the best way possible).
Baked until golden and crispy, then coated in a thick, glossy sauce that clings to every bite. They look as good as they taste.
Crispy Baked Chicken Wings.
When it comes to crowd-pleasers, chicken wings are the gold standard. But toss them in a rich glaze made from soy sauce, honey, hoisin, oyster sauce, garlic and ginger and you’ve got something next-level.
They're easy to prepare ahead of time, which makes them ideal for entertaining. Marinate them the night before, then bake and glaze right before the party starts.
Ingredients
4 lbs (2 kg) chicken wings, separated into drumettes and wingettes
1/2 cup soy sauce
1/4 cup honey
3 tablespoons brown sugar
3 tablespoons rice vinegar
3 tablespoons oyster sauce
3 tablespoons hoisin sauce
1/4 cup sesame oil
6 cloves garlic, minced
2-inch piece of ginger, grated
2 teaspoons Chinese five-spice powder
1/2 cup water
2 tablespoons cornstarch mixed with 4 tablespoons water
2 tablespoons sesame seeds, toasted
1 scallion, finely sliced
Instructions
1. In a large bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, garlic, ginger and Chinese five-spice powder until well combined.
2. Add chicken wings to the marinade and coat well. Cover and refrigerate for at least 1 hour, preferably overnight, to let the flavors soak in.
3. Preheat your oven to 400°F (200°C). Line baking sheets with foil or parchment paper and place wire racks on top.
4. Arrange wings in a single layer on the racks.
Reserve the marinade for later use!
5. Bake for 35–40 minutes, flipping halfway through, until the wings are golden and slightly charred.
6. While the wings are baking, pour the reserved marinade into a saucepan with 1/2 cup of water.
7. Bring to a boil, then simmer for 5-7 minutes. Stir in the cornstarch slurry and simmer for 2-3 more minutes until thickened.
8. Coat the baked wings in the sticky sauce.
9. Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion to finish.
If you’re planning a party spread, try pairing these sticky wings with fun favorites like Dorito Chicken Tenders or Air Fryer Crispy Cornflake Chicken.
📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!
