Skip to Content

Sticky Baked Asian Wings

Sharing is caring!

This shop and recipe for Sticky Baked Asian Wings has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ScrubWithDots #CollectiveBias

One of my absolute favorite foods to eat anytime of the day, year, week is wings. I love a good crispy wing that is dripping in sauce — and this one for my Sticky Baked Asian Wings is the best recipe out there. I made a huge plate of them today and my kids ate every single one in one sitting.

Making these is super easy and the best part? Cleanup is a breeze thanks to the new Scotch-Brite® Scrub Dots Sponges and Dishwands.

I picked up several packs while I was at the Dollar General Store the other day. Saturdays are my favorite day to shop there because they always have amazing coupon deals.

Right now, through December 31, you can get $1 off 2 scrub dot sponge packs. I use my digital coupons for this so I don't have to remember to bring printed coupons with me to the store.

So now let me give you this amazing recipe for my Sticky Baked Asian Wings.

How to Make Sticky Baked Asian Wings

Start by preheating the oven to 250 F. Cut each wing at the joint so you have a mini wing and a drummette. Dry the wings with paper towels, then place in a plastic ziplock bag and add the baking powder, salt and pepper. Toss to combine.

Shake and toss to coat. Then, place in a single layer on the baking sheet, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.

After 30 minutes, turn the oven up to 450 F, rotate the tray and place on a higher shelf in the oven for 40 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.

Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.

Place the wings in a large bowl and very carefully pour over the sticky sauce. Toss to combine, then serve topped with chopped spring onions.

The longer the sauce cools off the stickier it becomes. It has the perfect Asian flavors mixed with the freshness of the green onions.

Sticky Baked Asian Wings

Sticky Baked Asian Wings

Ingredients

  • 3 lb package of chicken wings
  • 2 tbsp baking powder
  • ¾ tsp salt
  • ½ tsp pepper
  • 3 tbsp chopped green onions

Sticky Asian Sauce:

  • 1 tsp vegetable oil
  • pinch of salt and pepper
  • 1 thumb-sized piece of ginger, peeled and minced
  • 1 tbsp sweet sauce chilli
  • 2 tbsp honey
  • 4 tbsp brown sugar
  • 5 tbsp soy sauce
  • 1 lime zested and juiced

Instructions

  1. Preheat the oven to 250F.
  2. Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large ziplock bag and add the baking powder, salt and pepper. Toss to combine.
  3. Place in a single layer on a baking sheet, skin side up. Place on the lower shelf of the oven for 30 minutes.
  4. After 30 minutes, turn the oven up to 450F, rotate the tray and place on a higher shelf in the oven for 40 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
  5. Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly. The cooler the sauce, the thicker it will get.
  6. Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped green onions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

And like I said, cleanup is a breeze. Even though my pan is completely crusted by the time I end up cooking these, I am not worried.

The scrub dots in the Scotch-Brite® sponges eliminate baked on messes like this one by scrubbing fast and rinsing clean!

I love these products so much that I keep plenty around to clean not only my dishes, but my sinks and counters with as well.

Now that you know one of my favorite wing recipes, I would love to hear your favorite sticky dessert or main dish. Don't be afraid to make them anymore because clean up has been hard. Use what I use and clean up is a breeze!

 

Previous
Old Fashioned Whoopie Pie
Next
20 Minute Meatball Sliders

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Mel

Sunday 12th of November 2017

Could you use chicken legs as well ?

Jennifer Sikora

Sunday 12th of November 2017

You can -- you just probably need to cook them a bit longer since they are bigger. You just have to test out the timing on them. I think this would be great on any part of the chicken!

The Cubicle Chick

Tuesday 31st of October 2017

Thanks for sharing the coupon. I love 3m products and they have these reusable towels that I clean with that I am in love with. Thanks. - yolonda

Tracy @ Ascending Butterfly

Saturday 28th of October 2017

These look yummy, they look a little bit like Teriyaki Wings. Takeout is my fave way to go, then I have no clean up at all, just toss it out! :-)

Sneaky right? Being single I can get away with it too. LOL

sara

Saturday 28th of October 2017

I was looking for a baked chicken wings! These look quite simple and also very delicious!

Kate | Life of a Ginger

Friday 27th of October 2017

Mmmm your Sticky Baked Asian Wings sound--and look--delicious!! I can't wait to try out the recipe.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe
shares