This Sticky Asian Wings Recipe with Honey, Hoisin Sauce, Garlic and Ginger is easy to make and will be a big hit at any party, cocktail hour or tailgate!
Autumn brings changing leaves, Halloween preparations and tailgating!! Whether you choose to tailgate at the stadium or in the comfort of your own living room (gotta love homegating too!) the #1 must-have is great food!
I think one of the keys to great food is easy-to-prepare recipes so you can enjoy yourself without spending hours on preparations.
Chicken wings of all types are always a hit, so I came up with a sweet and savory version with asian flavors that is just OH SO good!
I’m a big fan of hoisin sauce because it packs a lot of flavor and it does a great job as a base for this easy Sticky Asian Wings Recipe.
Sticky Asian Wings Recipe
Asian Wing Ingredients:
3 pounds chicken wingettes/drumettes
1/2 cup honey
1/2 cup hoisin sauce
1/3 cup soy sauce
2 cloves garlic, minced
1 Tbsp fresh ginger, minced
1 tsp crushed red pepper
salt and pepper
2 green onions, sliced
How to Make Sticky Asian Wings:
Heat oven to 425 degrees.
Line a baking sheet with foil and brush or spray with oil. In a large bowl, mix all ingredients except chicken and onions.
Add chicken to bowl and stir to coat well.
Place the wings in a single layer on the baking sheet. Brush with additional sauce. Sprinkle with green onions.
Cook for 35 minutes (or until cooked through), turning once and adding additional sauce when you turn.
Tips for Sticky Chicken Wings:
Yes, you can make these chicken wings ahead of time. Prepare the marinade and toss the chicken wings in it, then store in the fridge until ready to bake. You can also bake the wings ahead of time and reheat them in the oven before serving.
To store leftovers, place the chicken wings in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 3 months. Reheat the wings in the oven or microwave before serving.
These chicken wings pair well with a variety of sides, such as rice, roasted vegetables, or a salad. Although with the sticky glaze a sauce isn’t really needed, you can also serve them with dipping sauces like sriracha mayo or even ranch.
Sticky Asian Wings with Honey
- 3 pounds chicken wingettes/drumettes
- 1/2 cup honey
- 1/2 cup hoisin sauce
- 1/3 cup soy sauce
- 2 cloves garlic minced
- 1 Tbsp fresh ginger minced
- 1 tsp crushed red pepper
- salt and pepper
- 2 green onions sliced
- Heat oven to 425 degrees.
- Line a baking sheet with foil and brush or spray with oil.
- In a large bowl, mix all ingredients except chicken and onions.
- Add chicken to bowl and stir to coat well.
- Place the wings in a single layer on the baking sheet.
- Brush with additional sauce. Sprinkle with green onions.
- Cook for 35 minutes (or until cooked through), turning once and adding additional sauce when you turn.