Easy Sticky Asian Wings

Mary Ann F


These easy sticky Asian wings are a huge hit with my friends and family. I dare you to not lick your fingers between wings. Seriously, they're addicting!

The recipe posted serves my family of 3 and I usually serve the wings with jasmine rice and steamed veggies. This recipe can easily be doubled for the perfect game-day appetizer.


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10 Min
50 Min


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  • 2 to 3 lb
    chicken wings (split at the joints)

  • 1/2 c
    Kikkoman teriyaki sauce
  • 1/4 c
  • 3 Tbsp
    brown sugar
  • 3 clove
    minced garlic
  • 1-2 Tbsp
    sesame oil
  • 1/2 tsp
    crushed red pepper flakes (or to taste)
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    ground ginger powder (or 1/2 tsp grated ginger)

  • ·
    sliced green onions
  • ·
    sesame seeds

How to Make Easy Sticky Asian Wings


  1. Preheat oven to 350°F and line baking sheet with foil.
  2. Wash, pat dry then disjoint chicken wings. Set aside the wings and prepare sauce.
  3. Mix the first 8 ingredients in a well sealed 1 gallon ziplock bag. Once combined, add wings and thoroughly coat with the marinade. TIP: Marinating the chicken in the fridge for 1 to 24 hours is completely optional but not necessary.
  4. Lay wings in an even layer on foil lined baking sheet. Bake for 25 minutes then flip wings over, baking for another 25 minutes.
  5. Transfer to serving dish immediately as the sauce is quite sticky and the chicken may stick to the foil.
  6. Garnish with sliced green onions, sesame seeds and enjoy!

Printable Recipe Card

About Easy Sticky Asian Wings

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy

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