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5.0 from 51 votes

Sticky Asian Chicken Wings

Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Course: Appetizer , Snacks
Cuisine: Asian

Ingredients

  • 2 ½ pounds chicken wings or drumettes
  • Kosher salt and freshly ground black pepper to taste
  • 1 ½ tablespoons baking powder
  • ⅓ cup oyster sauce
  • ⅓ cup ketchup
  • 2 tablespoons orange marmalade
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon Chili garlic sauce or more, to taste
  • 3 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
  2. Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
  3. Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
  4. In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
  5. Preheat oven to broil. Line a baking sheet with aluminum foil.
  6. In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3-5 minutes. Stir in remaining oyster sauce mixture.
  7. Serve immediately, garnished with green onions and sesame seeds, if desired.