Name: Sticky and Crispy Asian Chicken Wings Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Asian
Ingredients: 1.5 kg (3.3 lbs) chicken wings; 2 level tbsp aluminium-free baking powder (must be baking powder, not baking soda); ¾ tsp salt (regular table salt); ½ tsp pepper; 3 tbsp chopped spring onions/scallions; 1 tsp vegetable oil; pinch salt and pepper; 1 thumb-sized piece of ginger, peeled and minced; 1 tbsp sweet chilli sauce; 2 tbsp honey; 4 tbsp brown sugar; 5 tbsp dark soy sauce; 1 tsp lemongrass paste; 2 cloves garlic, peeled and minced

If you’re craving a finger-licking delight that perfectly balances flavor and texture, this Sticky and Crispy Asian Chicken Wings Recipe is an absolute game-changer. The magic happens with wings that bake to crispy perfection on the outside while staying juicy inside, then get gloriously coated in a sticky, sweet, and savory Asian glaze that bursts with ginger, garlic, and tangy lemongrass. Whether you’re serving these at a dinner party or just indulging a midweek craving, they’re guaranteed to become your new favorite go-to dish for any occasion.

Ingredients You’ll Need

A woman's hand is holding a chicken wing piece on a white rectangular plate with eight raw chicken wing parts arranged in two rows. On the left edge of the image, there is a white round plate with a raw chicken wing half visible. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward and thoughtfully chosen to create those irresistibly crispy wings with a sticky glaze that sings with vibrant Asian flavors. Each element plays a role, from the baking powder that crisps up the skin to the aromatic ginger and lemongrass that bring that authentic punch to the sauce.

1.5 kg (3.3 lbs) chicken wings: The star of the show; cutting at the joint helps with even cooking and makes them easier to eat.
2 level tbsp aluminium-free baking powder: Essential for crisping the wings without any metallic aftertaste, make sure it’s baking powder, not baking soda.
¾ tsp salt: Simple seasoning to enhance all the natural flavors.
½ tsp pepper: Adds just a hint of heat and earthiness to balance the sweet glaze.
3 tbsp chopped spring onions/scallions: Provides fresh color and a mild oniony crunch as garnish.
1 tsp vegetable oil: Helps bind flavors in the sauce and adds a subtle smoothness.
Pinch salt and pepper: To taste, finely tune the sauce’s seasoning.
1 thumb-sized piece of ginger (peeled and minced): Brings warmth and zest to the sauce’s profile.
1 tbsp sweet chilli sauce: Balances heat and sweetness for a luscious glaze.
2 tbsp honey: Natural sweetness that thickens the sauce while adding depth.
4 tbsp brown sugar: Adds caramel notes that deepen the sticky texture beautifully.
5 tbsp dark soy sauce: Provides savory umami and deep color to the wings.
1 tsp lemongrass paste: Gives a fresh citrusy aroma and bright flavor twist.
2 cloves garlic (peeled and minced): Intensifies the savory base with aromatic boldness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Sticky and Crispy Asian Chicken Wings Recipe

Step 1: Preparing the Wings for Crispiness

Start by preheating your oven to a gentle 120C/250F with the fan on and place a rack onto a large baking tray. The wings need to be doubled up by cutting at the joints to create mini wings and drumettes. This lets heat circulate evenly and makes snacking easier. Dry them thoroughly with paper towels — dryness is key to crispiness. Toss the wings lightly with baking powder, salt, and pepper, then lay them skin-side up in a single layer on the rack, letting them sit close but not overcrowded. The baking powder creates tiny bubbles on the skin, turning them delightfully crisp later on.

Step 2: Low and Slow to Start

Pop the wings on the lower oven shelf and let them bake gently for 30 minutes. This slow start helps render the fat from beneath the skin without burning the outside, setting the stage for that perfect crunch later on. Trust this process, it’s the secret behind the unbeatable texture in this Sticky and Crispy Asian Chicken Wings Recipe.

Step 3: Cranking Up the Heat

After 30 minutes, crank your oven up to 220C/425F (fan) and move the wings to the higher middle rack. Cook them for another 45 to 50 minutes until they transform into a golden, caramelized, crunchy masterpiece. Keep an eye towards the end to make sure they don’t burn, but a little char adds wonderful smoky hints that complement the sauce beautifully.

Step 4: Crafting the Glorious Sauce

While the wings are baking, combine the minced ginger, garlic, sweet chilli sauce, honey, brown sugar, dark soy sauce, lemongrass paste, vegetable oil, and a pinch of salt and pepper in a saucepan. Bring this fragrant concoction to a boil and let it bubble gently for 5-10 minutes. Watch as it thickens, becoming luscious and sticky — a glaze made in heaven for these wings.

Step 5: Coating the Wings

Once the wings are out of the oven and cooled just a touch, transfer them into a large bowl and pour the hot sauce over carefully. The warmth of the sauce intensifies the flavors as it clings to every crispy nook. Toss everything gently to make sure each wing is luxuriously coated. Finish by sprinkling with fresh chopped spring onions for a pop of color and freshness. This step is what seals the magic of this Sticky and Crispy Asian Chicken Wings Recipe.

How to Serve Sticky and Crispy Asian Chicken Wings Recipe

A close-up image shows a woman's hands placing a metal rack filled with raw chicken wings inside an oven. The chicken wings are arranged in a single layer, pale pink with a slight shine, and they cover the entire rack. The oven's interior is dark with a textured metal surface, contrasting with the soft texture of the wings. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your wings with plenty of freshly chopped spring onions or scallions for that vibrant crunch that cuts through the richness. If you like a bit of zip, a sprinkle of toasted sesame seeds or a handful of fresh coriander leaves can amplify the presentation and flavor harmony wonderfully.

Side Dishes

These wings pair beautifully with steamed jasmine rice or coconut rice to soak up all the sticky sauce. For a refreshing contrast, serve alongside a crisp Asian-style slaw with shredded cabbage, carrots, and a light rice vinegar dressing. Even simple stir-fried greens or edamame make excellent companions.

Creative Ways to Present

For a party or snack platter, arrange wings on a long board lined with banana leaves or parchment paper. Add small bowls of extra sweet chili sauce or a simple lime wedge for dipping and squeezing. For a more casual vibe, pile them up in a large bowl topped with herbs, ready for everyone to grab and enjoy. The vibrant glaze always steals the show.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover wings in an airtight container in the fridge for up to 3 days. They remain delicious, though the skin may soften slightly, the sticky sauce keeps them just as flavorful.

Freezing

You can freeze cooked wings after cooling completely. Lay them out on a tray to freeze individually before transferring to a freezer-safe bag or container. They’ll keep well for up to 2 months, so you can enjoy your Sticky and Crispy Asian Chicken Wings Recipe any time.

Reheating

To reheat, the best way to bring the crisp back is in a preheated oven at 190C/375F for about 10-15 minutes. Avoid microwaving when possible as it tends to make the skin soggy. A quick salamander grill or broil at the end gives an extra crunch and caramelized finish.

FAQs

Can I use baking soda instead of baking powder?

Baking powder is essential for this recipe because it creates the right chemical reaction to crisp the chicken skin without altering the flavor. Baking soda won’t give the same texture and may result in a bitter taste, so it’s best to stick with aluminum-free baking powder.

How do I make these wings less spicy?

If you prefer milder wings, reduce the sweet chilli sauce or swap it for a mild hoisin sauce. The honey and brown sugar in the glaze still deliver plenty of sweetness and stickiness without overwhelming heat.

Can I grill the wings instead of baking?

While grilling can produce smoky flavors, it’s trickier to get that perfect crisp skin without drying the meat. The slow oven method in this Sticky and Crispy Asian Chicken Wings Recipe ensures evenly cooked, crispy, and juicy wings every time.

Is it necessary to cut the wings at the joints?

Cutting the wings helps them cook more evenly and makes them easier to handle and eat. It’s a small step with a big payoff in presentation and texture.

Can I prepare the sauce ahead of time?

Absolutely! You can make the sauce a day ahead and keep it refrigerated. Reheat gently before tossing with the freshly baked wings, ensuring maximum flavor and stickiness.

Final Thoughts

This Sticky and Crispy Asian Chicken Wings Recipe is more than just a snack—it’s an experience you’ll want to relive again and again. Whether you’re entertaining friends or just treating yourself, these wings deliver a perfect harmony of crunch, sweetness, and aromatic depth. I promise once you try this recipe, it’ll become your favorite wings recipe to come back to every time cravings strike.

Sticky and Crispy Asian Chicken Wings Recipe

Ingredients You’ll Need

How to Make Sticky and Crispy Asian Chicken Wings Recipe