Baked Asian Sticky Wings
Baked Asian Sticky Wings are healthier and tastier than traditional fried wings. They’re crisp tender, spicy with a subtle sweetness and bursting with Asian flavors.
Chicken wings are one of my favorite snack foods. They’re perfect for game day, movie night or just an evening where you feel like having fun food and good times.
Nowadays, wings come in all varieties, but a traditional Buffalo style is still my favorite. I’ve always loved spicy foods and Buffalo sauce has such a unique spicy flavor that pairs so well with chicken.
My second favorite chicken wing flavor are Asian style wings. I love the combo of spicy sweet that you get with an Asian style wing. While I enjoy these wings out, I actually prefer to bake wings myself. Fried food just doesn’t always settle as well and often fried wings can be fatty. I love baking my chicken wings slow, so the fat cooks off and you’re left with a crisp tender, juicy, flavorful chicken wing.
My Baked Asian Sticky Wings are cooked similarly to my Baked Buffalo Wings just with different seasonings. Additionally, after I coat the sticky wings in sauce I plop them back in the oven for a few minutes so they can get that sticky texture.
I like to add a combo of spicy and sweetness to my wings. This way they’re enjoyed by my entire family. My little ones aren’t fans of things too spicy. When I make Buffalo wings I always make half with barbecue sauce.
I season Baked Asian Sticky Wings with onion, garlic, salt, pepper, a little baking powder (to help crisp them up) a little cayenne to give them some kick and ginger to bring in the Asian flavor. This rub gives the wings a nice base of flavor but the sauce is really where it’s at! The combination of soy sauce, Japanese wine, sesame oil, Sriracha, chill oil, garlic and honey create a perfect balance of sweet and spice with the support of the traditional Asian flavors.
I like to serve these wings topped with cilantro and a squeeze of lime. The lime really brightens up the flavors. Trust me, don’t leave it out 🙂
If you’re a fan of traditional Buffalo wings, try these, I promise they’ll also be your go to wing flavor. And if you’ve never slowly baked wings, you should really try it out. It’s so much healthier and actually a lot tastier! As the chicken slow cooks the flavors from the rub really soak in, and the chicken gets so tender it often falls off the bone! But, the raise in oven temperature at the end gives the wings a crisp outside. Now, that’s the perfect wing!
The day I made these wings …
I’d like to thank my mom for helping me cook this meal. She came to visit and I really wanted to make these Baked Asian Sticky Wings. (She’s a wing fan like me 🙂 ) I had to take my daughter to dance that day and while I planned to have the wings cooking while I was gone, things didn’t go the way I planned. (That often happens when you have 3 little ones.) Anyway, long story short, my mom had to help me out more than I hoped. But I’m so thankful she did! Through teamwork, we got to enjoy a tasty dinner together and my daughter go to go to ballet.
My mom is an excellent cook – she’s the one who taught me. I’ve always loved the amount of heart that goes into her cooking. Growing up she always put so much thought into our meals. But it wasn’t until I got married and moved out of my parent’s home that I discovered I enjoyed cooking as well. As a child I always respected my mom for the effort she put in, and I loved eating all the tasty food, but I was never interested in cooking.
I got married young, and I missed my mom’s meals. So I’d call her up to find out her recipes. What I learned is that she didn’t have many. My mom rarely wrote anything down and if she did, she altered everything. She mostly eyeballed it. And eventually that’s how I cooked. I learned the basics from her and just expanded from there, using recipes as a guide and then creating something of my own.
Along the way I discovered why my mom loved to cook. It wasn’t necessarily because she enjoyed the technique of cooking but she loved the people she cooked for. She loved seeing the smiles on her kids’ faces or the humming noises they made while eating. She loved how happy everyone was when they ate something really tasty.
As a new wife, I was excited the first time my husband really enjoyed something I made from scratch. It’s a wonderful feeling to know that you can make something with your hands that can bring someone you love a feeling of joy and satisfaction. That’s why my blog is Because Food Is Love. And that’s what I felt when my mom helped me makes these Bake Asian Sticky Wings. It was so wonderful to have her help. And now, as a mother myself, I understand more than ever, why she loves cooking.
I leave you with this quote I read in The Flavor Bible by Karen Page and Andrew Dornenburg,
“You have to love either what you are going to eat, or the person you are cooking for. Then you have to give yourself up to cooking. Cuisine is an act of love.” Alain Chapel, chef (1937-1990)
- I use a similar method to cook oven barbecue chicken. Slow cooking the chicken in the oven creates a perfectly juicy, tender and crisp piece of barbecue chicken. Click here for my recipe for Oven Barbecue Chicken Thighs. (I love chicken thighs on the bone but if you prefer you can use breasts, wings or legs.)
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