As an Amazon Associate, I earn from qualifying purchases.
Asian Sticky Chicken Wings with Honey Soy and Char Siu Glaze
These Asian Sticky Chicken Wings are sweet, savoury, sticky, and loaded with honey soy flavour. Perfect for easy dinners, party platters, or weekend cravings.
Why You Will Love and Enjoy These Asian Sticky Chicken Wings
- The sauce turns sticky, glossy, and full of savoury sweet flavour.
- They work for game nights, casual dinners, or party platters.
- The dipping sauce takes them completely over the top.
Asian style wings with the perfect sweet-savoury glaze and a honey-soy flavour and crispy edges
Print
Asian Sticky Chicken Wings
- Prep Time: 15 minutes
- Marinating: 150 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 10 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Poultry Recipes
- Method: Easy Cooking
- Cuisine: Asian
Description
These Asian Sticky Chicken Wings come out sticky, savoury, slightly sweet, and packed with loads of flavour from honey, soy, sesame oil, and char siu sauce. They’re messy, but super delicious and will disappear fast once they hit the table.
Ingredients
- 2.2 lb – 1 kg chicken wings
- 2 tsp garlic and ginger paste
- 1/4 cup soya sauce
- 1/4 cup honey
- 2 tbsp. oyster sauce
- 1 tbsp. sesame oil
- 1 tbsp. Char Siu sauce
- 1 tsp 5 spice powder
- 1/2 tsp ground ginger
- 1/4 tsp chili flakes
- 2 tbsp. lime juice
- 2 tbsp. Shaoxing rice wine
- 3 tbsp. water
- Sesame seeds, for garnish
- Chopped spring onion, for garnish
Optional Hoisin Dipping Sauce
- 3 tbsp. hoisin sauce
- 1 tsp light soya sauce
- 1 tsp sesame oil
- 1 tsp chili oil
- Freshly chopped chili
Instructions
- Wash the 1 kg chicken wings and pat them really dry with a paper towel.
- If you want to trim the wing tips off, you can, but I usually leave some on because a few people in my house love the crunchy bits.
- In a large glass bowl, mix the 2 tsp garlic and ginger paste, 1/4 cup soya sauce, 1/4 cup honey, 2 tbsp. oyster sauce, 1 tbsp. sesame oil, 1 tbsp.
- Char Siu sauce, 1 tsp 5 spice powder, 1/2 tsp ground ginger, 1/4 tsp chili flakes, 2 tbsp. lime juice, 2 tbsp. Shaoxing rice wine, and 3 tbsp. water until combined.
- Add the chicken wings to the marinade and use clean hands to massage everything properly into the wings so every piece is coated well.
- Cover and refrigerate for at least 2 1/2 hours, but overnight gives the best flavour and colour.
- Remove the wings from the fridge about 15 minutes before cooking, so they lose a bit of the chill. This helps them cook more evenly.
- Heat shallow oil in a large wok or frying pan over medium heat.
- Don’t overcrowd the pan, or the wings will steam instead of getting nicely browned.
- Fry the wings in batches for about 8 to 10 minutes per side, turning often, until deep brown, sticky, and cooked through.
- If you have extra marinade in the bowl, don’t pour it straight onto cooked wings unless it’s been boiled first.
- Suggestion: You can simmer it in a small saucepan for 4 to 5 minutes, then brush it over the wings for an extra-sticky glaze.
- Sprinkle with sesame seeds and chopped spring onion while still hot.
- For the dipping sauce, mix the 3 tbsp. Hoisin sauce, 1 tsp light soya sauce, 1 tsp sesame oil, and 1 tsp chili oil together in a small bowl. Add chopped fresh chili if you like extra heat.
- Serve hot with white rice, extra dipping sauce, and plenty of napkins because these get gloriously sticky.
Notes
Prepared, tried, and tested by Melanie
Additional Information
- Can I bake these instead? Yes. Bake the wings on a lined tray at 400⁰F (200⁰C) for 40 to 45 minutes, turning halfway through.
- Can I air fry them? Absolutely. Air fry at 390⁰F (199⁰C) for 18 to 22 minutes, turning halfway through.
- Can I make them less spicy? Yes. Reduce or leave out the chili flakes and chili oil.
Storage and Freezing
- Can this be frozen? Yes. Freeze cooked wings in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- How long can this be stored and how? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer so the wings crisp up again.
Substitute Suggestions
- Shaoxing rice wine: Use dry sherry or apple juice
- Char Siu sauce: Use hoisin sauce with a small spoonful of honey
- Oyster sauce: Use hoisin sauce for a slightly sweeter flavour
- Lime juice: Lemon juice works too
- Chicken wings: Drumettes or boneless chicken thighs also work well
These Asian Sticky Chicken Wings come out sticky, savoury, and packed with honey soy flavour in every bite. The sesame and char siu glaze make these hard to stop eating.
Asian Sticky Chicken Wings are the kind of meal that fills the kitchen with the smell of sweet, savoury glaze and sizzling chicken almost immediately. The sticky honey soy coating, crispy edges, and rich flavour from Char Siu sauce make every bite satisfying, especially with rice and dipping sauce on the side. They work for relaxed family dinners, game nights, sharing platters, or those evenings when regular chicken just feels boring.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty and fantastic recipes and are excited to spread some love by sharing our posts at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
