Sticky Asian Chicken Wings
Sticky Asian Chicken Wings
Ingredients
For the Chicken Wings
- 1 pound chicken wing meat
- 1/2 tablespoon olive oil
- 1/4 teaspoon Himalayan pink salt
- 1/4 teaspoon black pepper
- 3/4 tablespoon garlic powder
For the Sticky Asian Sauce
- 1/8 cup Kikkoman soy sauce
- 1 tablespoon brown sugar
- 1/2 tablespoon honey
- 1/8 tablespoon rice vinegar
- 1/8 tablespoon sesame oil
- 1/8 tablespoon minced garlic
- 1/4 teaspoon minced ginger
- 1/2 tablespoon ketchup
For the Slurry
- 1/2 tablespoon cornstarch
- 1/2 tablespoon water
For Garnish
- 1 teaspoon sesame seeds, as needed
- 1/2 teaspoon chili flakes, as needed
- 1 green onions, sliced, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the chicken wing meat, olive oil, Himalayan pink salt, black pepper, and garlic powder. Mix thoroughly until the wings are evenly coated with the seasonings.
⏱️ 5 min
- 3
Arrange the seasoned chicken wings in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal crispiness.
⏱️ 2 min
- 4
Bake the chicken wings in the preheated oven for 50-60 minutes, flipping them halfway through the baking time (around 25-30 minutes) to ensure even cooking and browning.
⏱️ 60 min•🌡️ 400
- 5
While the chicken wings are baking, prepare the sauce. In a saucepan, combine the Kikkoman soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and ketchup.
⏱️ 5 min - 6
Heat the sauce mixture over medium heat, stirring continuously until the brown sugar is completely dissolved and the sauce begins to simmer.
⏱️ 5 min
- 7
In a small bowl, whisk together the cornstarch and water until no lumps remain, creating a smooth slurry.
⏱️ 1 min
- 8
Pour the cornstarch slurry into the simmering sauce in the saucepan. Whisk vigorously and continuously until the sauce thickens to your desired consistency. Remove the thickened sauce from the heat.
⏱️ 3 min
- 9
Once the chicken wings are fully baked and crispy, remove them from the oven. Pour the prepared sticky Asian sauce over the hot wings.
⏱️ 1 min
- 10
Toss the wings thoroughly to ensure they are completely coated with the delicious sauce.
⏱️ 1 min
- 11
Transfer the sauced chicken wings to a serving platter. Garnish generously with sesame seeds, chili flakes, and sliced green onions before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Asian Chicken Wings
For the Chicken Wings
- 1 pound chicken wing meat
- 1/2 tablespoon olive oil
- 1/4 teaspoon Himalayan pink salt
- 1/4 teaspoon black pepper
- 3/4 tablespoon garlic powder
For the Sticky Asian Sauce
- 1/8 cup Kikkoman soy sauce
- 1 tablespoon brown sugar
- 1/2 tablespoon honey
- 1/8 tablespoon rice vinegar
- 1/8 tablespoon sesame oil
- 1/8 tablespoon minced garlic
- 1/4 teaspoon minced ginger
- 1/2 tablespoon ketchup
For the Slurry
- 1/2 tablespoon cornstarch
- 1/2 tablespoon water
For Garnish
- 1 teaspoon sesame seeds, as needed
- 1/2 teaspoon chili flakes, as needed
- 1 green onions, sliced, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the chicken wing meat, olive oil, Himalayan pink salt, black pepper, and garlic powder. Mix thoroughly until the wings are evenly coated with the seasonings.
⏱️ 5 min - 3
Arrange the seasoned chicken wings in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal crispiness.
⏱️ 2 min - 4
Bake the chicken wings in the preheated oven for 50-60 minutes, flipping them halfway through the baking time (around 25-30 minutes) to ensure even cooking and browning.
⏱️ 60 min•🌡️ 400 - 5
While the chicken wings are baking, prepare the sauce. In a saucepan, combine the Kikkoman soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and ketchup.
⏱️ 5 min - 6
Heat the sauce mixture over medium heat, stirring continuously until the brown sugar is completely dissolved and the sauce begins to simmer.
⏱️ 5 min - 7
In a small bowl, whisk together the cornstarch and water until no lumps remain, creating a smooth slurry.
⏱️ 1 min - 8
Pour the cornstarch slurry into the simmering sauce in the saucepan. Whisk vigorously and continuously until the sauce thickens to your desired consistency. Remove the thickened sauce from the heat.
⏱️ 3 min - 9
Once the chicken wings are fully baked and crispy, remove them from the oven. Pour the prepared sticky Asian sauce over the hot wings.
⏱️ 1 min - 10
Toss the wings thoroughly to ensure they are completely coated with the delicious sauce.
⏱️ 1 min - 11
Transfer the sauced chicken wings to a serving platter. Garnish generously with sesame seeds, chili flakes, and sliced green onions before serving immediately.
⏱️ 2 min