Sticky Asian Wings Recipe

Prep Time Cook Time Serves
40m 30m Makes 2 dozen chicken wings

Living in rural France, ethnic eating is what I make for myself. Literally. My hankering for Asian last night combined with the chicken wings I had in my fridge ended up in what I call “sticky Asian wings”. This recipe couldn’t be more simple and it certainly hits the spot if you are looking for something with a bit of the salty/sweet combo you get from soy and honey. These are finger lickin’ good.


For the marinade:
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 cloves garlic, finely chopped
  • 1-inch piece fresh ginger, peeled and finely chopped
  • 2 dozen chicken wings
  • Sesame seeds for garnish



Preheat the oven to 350°F.

Combine all of the marinade ingredients together in a large bowl. Add the chicken wings and toss, making sure each one is nicely coated. Cover with cling film and place in the refrigerator to marinate for at least 30 minutes or up to a few hours.

Turn out the chicken and marinade onto a wide, shallow baking pan (or baking sheet with an edge). Bake in the oven for 30-40 minutes, occasionally brushing the wings with any marinade that has collected in the pan. Sprinkle the sesame seeds over the wings a few minutes before they are finished baking. I like the skin on my wings crispy so I will often turn on the broiler for the last few minutes to make sure everything is nice and crisp. Any sauce left in the pan is great served on some rice with the wings.

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