From the Cook
1/2
Sweet Asian Sticky Wings
Instructions
1
Preheat the oven to 425°F.
2
Line a large baking sheet with aluminum foil and place a roasting rack on top. Cover the rack with another sheet of foil and spray with nonstick cooking spray. Use a knife to poke holes all over the foil.
3
Pat the chicken wings dry with paper towels. Place the chicken wings in a gallon-sized zip-top bag. Sprinkle in the baking powder. Seal the bag and shake until the wings are evenly coated.
4
Drizzle the canola oil into the bag of chicken wings. Seal the bag and shake again to coat the chicken wings in oil.
5
Arrange the chicken wings on the foil-covered roasting rack.
6
Bake the chicken wings on middle rack of oven until browned and crispy, 45-50 minutes. While the wings bake, make the sauce.
7
Place the water, soy sauce, honey, brown sugar, rice vinegar, fish sauce, and toasted sesame oil in a small saucepan. Grate or press the garlic and ginger into the pan.
8
Set the pan over medium heat and bring to a low boil. Allow the mixture to bubble, whisking occasionally, until it is reduced to about 1/2 cup, 5-7 minutes. Remove saucepan from heat and set aside. The sauce will thicken slightly as it cools.
9
Finely chop the scallion.
10
Check to see that chicken wings are done. Remove from oven or add time as needed. Drizzle the sauce liberally over the hot chicken wings, reserving about half for serving.
11
Transfer the wings to a serving plate. Garnish with scallions, and serve immediately with the reserved sauce on the side.
12
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Dry Wings Before Cooking 🏜️Pat chicken wings completely dry with paper towels before coating with baking powder; this ensures maximum crispiness and prevents steam from making them soggy.
- Bloom Your Ginger and Garlic 🧄Toast minced fresh ginger and garlic in the sesame oil for 30 seconds before adding other glaze ingredients to release their aromatic oils and deepen flavor complexity.
- Glaze in Two Stages ✨Apply half the sticky glaze midway through cooking and the remaining half in the final 2-3 minutes to build layers of flavor while preventing burning and achieving a glossy finish.
- Balance Fish Sauce Carefully 🐟Start with slightly less fish sauce than the recipe calls for and taste as you go, since its intensity varies by brand; you can always add more but cannot remove it.
- Rest and Recrisp Wings 🔄After glazing, rest wings for 2-3 minutes on a wire rack, then return to high heat for 1 minute to re-crisp the exterior and set the glaze into a lacquered coating.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.