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


  • 1Preheat oven to 350°F and line baking sheet with foil.
  • 2Wash, pat dry then disjoint chicken wings. Set aside the wings and prepare sauce.
  • 3Mix 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.
  • 4Lay wings in an even layer on foil lined baking sheet. Bake for 25 minutes then flip wings over, baking for another 25 minutes.
  • 5Transfer to serving dish immediately as the sauce is quite sticky and the chicken may stick to the foil.
  • 6Garnish 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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