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!
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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!
How Many Calories per Serving?
This recipe is only 368 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Sticky Asian Chicken Wings
- 1 lb. chicken wingettes and drumettes
- ground black pepper
- cooking spray
- 1 cloves garlic (minced)
- 1/2- inch 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 chopped cilantro leaves
- Clean and rinse the chicken wings, pat with paper towels. Season with some salt and ground black pepper. Arrange chicken on a baking sheet lined with aluminum foil with a thin coat of cooking spray.
- Broil the chicken for 12-15 minutes on one side until nicely browned and slightly charred, then turn over and broil the other side for 3-5 minutes.
- In a small sauce pan, combine the garlic, ginger, honey, soy sauce, garlic chili sauce, and vinegar together. Simmer on lower heat until thickened and slightly sticky.
- Toss the chicken wings and coat well with the sauce. Transfer the chicken wings onto a serving platter, top with peanut and cilantro. Serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Wow, the sauce recipe is amazing! My kids really loved it and lapped up all the chicken wings they can get their hands on. This is definitely on my repeat!
Read the recipe, to me don’t make any sense
It means you just cook ordinarily chicken and when is cooked you just splash sauce over the chicken and serve
I would think that you roast chicken with the sauce
Will try as you directed , not sure about it will work
Wow! Bee, thank you for this incredible recipe. We made this for dinner tonight, but doubled the recipe and used our Ninja air fryer for the wings (28 minutes on high). They came out perfectly crispy and the sauce was delectable. My family has already asked for me to make it again tomorrow. Thank you so much for this winner.
Recommended. Another great recipe Bee! I made 4 1/2 lbs. of these wings and my family (4 adults and 2 young ones) just about finished them. They all want me to make them again.
That’s awesome please try more recipes!
I think I’m going to use my new air fryer to cook the wings then combine them with the sauce. Can’t wait to try this recipe. Looks awesome!
Hi Ed, awesome, thanks for trying my sticky Asian chicken wings.
Ed, did you try this with your new Air Fryer? If so, how did they turn out?
These wings are to die for!!! OMG. Everyone debating on making these must try this recipe. ?
Hi CB, awesome thanks for trying my sticky Asian chicken wings.
These are the best wings ever…I could eat about a million of them!! Thanks for the fantastic recipe!
Awesome thanks so much for trying my recipe!!! Check out more recipes on: https://rasamalaysia.com/recipe-index-gallery/
Ooh this looks amazing! I would love some of these for lunch right now! Yum!
Soooo good! Never thought we would like wings in the oven. Crispy and so flavorful!
Awesome! Glad you tried my sticky Asian chicken wings.
Hi! This looks awesome!
One thing though, the CDC recommends not washing chicken, more people get sick from the contaminated water splashing on other surfaces that aren’t going to get cooked.
Otherwise I can’t wait to try them!!!
Thanks for your advice. I don’t trust unwashed chicken…I always pluck off the residue features and clean and wipe before cooking.
This recipe is amazing. I followed every direction and it was so goooood! I saved some of the sauce and will be testing with pork next.