Sticky Asian Chicken Wings is an Asian delight. These tender moist morsels with a crispy coating and a sticky sauce are messy but so worth it. The flavour is amazing with the combination of soy sauce, lemon grass, honey and the obvious garlic and ginger. One of the options is serving the wings as a starter, side dish and as a main dish. It just depends on the number of wings you serve.

To make Sticky Asian Chicken Wings gluten free, you will need to swap the dark soy sauce for Tamari and check your chilli sauce and baking powder. Also you can cook the chicken in advance and allow to cool fully before covering and popping them in the fridge for no more than 24 hours. To reheat them pop them in the oven at 200C/400/Gas Mark 6 for about 5 minutes or until crispy again. The sauce is best serve fresh. Finally, the sauce is ideal to use as a dip.

Sticky Asian Chicken Wings

One dish that's a starter, side dish and main dish. This Asian sauce recipe is beautiful and can be used as a dipping sauce.

4.89 from 118 votes

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Course: Main Dish, Side Dish, Starter

Cuisine: Asian, Chinese, Thai

Keyword: Bake, Chicken, Gluton Free, Nuts, Sauce, Vegetables

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: wings

Calories: 135kcal

Ingredients

Chicken and Coating Ingredients

1 ½ kg chicken wings
2 tbsp baking powder See Notes
1 tsp salt
½ tsp ground pepper

Sauce Ingredients

1 tbsp sweet chilli sauce
2 tbsp honey
4 tbsp brown sugar
5 tbsp dark soy sauce
1 tsp lemon grass paste
1 inch ginger peel/mince
2 cloves garlic peel/mince
1 tsp vegetable oil
80 g sesame seeds toasted
Salt to taste
Ground pepper to taste
3 large scallions spring onions/wash and slice

Instructions

Turn on the oven and set to 120C/250F/Gas Mark ½.
Dry the chicken pieces with kitchen paper.
1 ½ kg chicken wings
Place a wire rack on a large baking tray.
Add the chicken wings to a large mixing bowl and sprinkle with the baking powder, salt and pepper.
2 tbsp baking powder, 1 tsp salt, ½ tsp ground pepper
Toss the chicken thoroughly in the baking powder mixture and transfer the wings to the wire rack. Shake off any excess powder off the chicken wings and discard any baking powder mixture left over.
Place the chicken in the middle of the oven for 30 minutes.
After 30 minutes is up, increase the temperature from 120C/250F/Gas Mark ½ to 220C/425F/Gas Mark 7.
Turn the tray around and I flip the chicken wings over. Leave to bake for a further 45 minutes or until the wings are lovely and golden. The skin should be crispy.
Remove from the oven and put to one side for now while you make the sauce.
Add the sweet chilli sauce, honey, sugar, soy sauce, lemon grass paste, ginger, garlic, oil and salt and pepper to a saucepan and stir well to combine. Place over a medium heat bringing it to a boil.
1 tbsp sweet chilli sauce, 2 tbsp honey, 4 tbsp brown sugar, 5 tbsp dark soy sauce, 1 tsp lemon grass paste, 1 inch ginger, 2 cloves garlic, 1 tsp vegetable oil, Salt, Ground pepper
Leave the sauce to gentle bubble away for about 5 – 7 minutes while it reduces slightly and starts to thicken. The sauce will thicken as it cools so don’t worry. Remove from the heat.
Transfer the wings from the wire rack to a large mixing bowl and VERY VERY carefully pour the sauce over the wings. The sauce will be very hot and may burn.
Toss the chicken wings with the sauce and serve with a sprinkle of toasted sesame seeds and sliced scallions.
80 g sesame seeds, 3 large scallions

Notes

This needs to be baling powder not baking soda as you are looking to create a lovely crispy coating. Try to purchase the “clean” baking powder without and sulphates such as aluminium sulphate which does effect the flavour.

Nutrition