Sticky Asian Chicken Wings Recipe

May 17, 2015

Sticky Asian Chicken Wings Recipe

A little sweet, a little spicy- a lot delish! Serve with lots of napkins or moist towelettes for cleaning sticky fingers!


  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Yield: Eight servings
  • Serving Size: 2 wing pieces


  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup orange juice
  • 2 Tablespoons minced ginger
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons grated orange peel
  • 1 1/2 teaspoons sriracha (more or less to taste)
  • 2 pounds chicken wings, separated at joint


  • Sliced scallions
  • Orange wedges


  1. Preheat oven to 400 degrees F. Line rimmed baking sheet with nonstick foil. (Or regular foil generously sprayed with no-stick cooking spray or parchment paper). Combine soy sauce, honey, orange juice, ginger, garlic, orange peel and sriracha in medium bowl.
  2. Put wings in a large bowl; drizzle wings with 1/2 of the sauce and toss to coat. Arrange on prepared baking sheet.
  3. Bake 30 minutes. Remove from oven; turn wings and brush with some of the remaining sauce. Return to oven and bake 10 minutes or until wings are browned and glazed.
  4. Meanwhile put remaining sauce in a small saucepan and bring to a simmer over medium-high heat. Reduce heat and cook over medium heat a minute or 2 until sauce becomes syrupy. Brush wings with sauce. (If you want the wings browned further, broil them for 1 or 2 minutes.)
  5. Arrange wings on serving platter and sprinkle with scallions. Squeeze orange wedges over top and garnish platter with more orange wedges.


Feeding a large crowd? Recipe can easily be doubled. A nice finishing touch would be a sprinkle of sesame seeds.

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