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Sticky Asian Chicken Wings - amazing chicken wings coated with savory, sweet and sticky honey garlic chili glaze. BEST Asian chicken wings recipe ever!
I love all kinds of chicken wings but when it comes to my favorite types of chicken wings, I have to say Asian-flavored wings, such as these sticky Asian chicken wings coated with a sweet, savory honey garlic chili glaze. They are finger-lickin’ good!
The sweet thing about this sticky Asian chicken wings recipe is that you don’t have to go to Asian stores to get the ingredients.
The honey garlic-chili glaze calls for honey, garlic chili sauce (Rooster brand), vinegar and soy sauce. These days, you can get these ingredients easily from the International aisle at any supermarkets, so convenient.
I made one lb of these chicken wings but they are barely enough for two. If you are making them for a party, for example: the coming labor day, or during game day, you should double or triple up the recipe.
They will go very fast, I am very sure of that. Enjoy!
Frequently Asked Questions
This recipe is only 369 calories per serving.
What To Serve With Sticky Asian Chicken Wings
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Sticky Asian Chicken Wings
Ingredients
- 1 lb (500g) chicken wingettes and drumettes
- salt
- ground black pepper
- cooking spray
- 1 cloves garlic, minced
- 1/2- inch (1cm) ginger, peeled and minced
- 2 1/2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon garlic chili sauce
- 1/2 tablespoon apple cider vinegar , or 1 teaspoon chopped roasted peanut
- 1 teaspoon cilantro leaves, chopped
Instructions
- Clean and rinse the chicken wings, then pat them dry with paper towels. Season with salt and ground black pepper. Arrange the wings on a baking sheet lined with aluminum foil, lightly coated with cooking spray.
- Broil the chicken for 12-15 minutes on one side until nicely browned and slightly charred, then turn it over and broil the other side for an additional 3-5 minutes.
- In a small saucepan, combine the garlic, ginger, honey, soy sauce, garlic chili sauce, and vinegar. Simmer over low heat until the mixture thickens and becomes slightly sticky.
- Toss the chicken wings in the sauce, ensuring they are well coated. Transfer the wings to a serving platter and top with peanuts and cilantro. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We’ve been making the recipe 3-4 times a month since finding it about 2 months ago! Spreading the love by inviting friends over and sharing the recipe, too! We do them on the grill and then toss!
Hi Brittany, awww thanks for trying my recipe. Yes, please spread the love for me, I appreciate it. :)
These were sooo delicious!! Fast and easy to make. I used Lan Chi chili paste with garlic. It gave it a nice kick. Will most definately make these again doubling the wings and sauce. Thank you for sharing!! I’ve already sent the recipe to 2 people.
Hi Sue, awww, thanks for trying my sticky Asian chicken wings recipe. Do help me to spread the love. :)
Fast and easy. And so delicious!
Being from Buffalo, the home of Buffalo wings, I have been looking for an alternate to these spicy gems. So glad I found your quick, easy and delicious recipe without having to use a ton of ingredients and the lengthy process of marinating them Your recipe checked all the boxes and has been filed in my recipe box and I will make time and time again. Note: We grilled wings over charcoal fire and that gave them an additional smoky flavor.
Hi Linda, that’s so awesome that you love my sticky Asian chicken wings recipe.
Hi good evening could you do a recipe for vege fried rice and chicken fried rice thank you
https://rasamalaysia.com/chicken-fried-rice/
When u mean, Chili garlic sauce as in sriracha or lee kum kee chili garlic sauce. Will give this recipe a try those wings look good!
Chili garlic sauce is not Sriracha. Lee Kum Kee is fine.
These are super good! Tried with the wings. Would it be good with chicken thighs?
Of course, yes, please try and let me know how they are.
Do I need to keep bone in thighs when I bake it?
Yes you can.
The chicken thighs was excellent. I tried with bone and without bone. Without the bone, it was crispy skin with a nice glaze! Thighs with bone, juicy meat and crispy skin.
In one word “DELICIOUS”..
Greetings from The Netherlands
Thanks Stefanie. I know. We loved these sticky Asian chicken wings.
Can you make these in a crocpot? Like, I plan to naked fry the wings, then bring them to work and put all the ingredients in a slowcooker and let it do the work until lunch time.
Sure, you can do that! :)
quick and easy recipe, exactly what i was searching for (Y)
Thanks for your sweet comment. These sticky Asian chicken wings are really good.
These were absolutely amazing! I made it yesterday and veryone from baby to adultl loved them!
Aww, thanks Ann for trying my sticky Asian chicken wings recipe. I know they are so finger-lickin’ good. My 5-year old loved them, too, even though slightly spicy but he really loved them. :)
Can i have the recipe?
How can i know the recipe?
Please click on the red bar that says Click Here for Recipe. The recipe is here: https://rasamalaysia.com/sticky-asian-chicken-wings/2/