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Sticky Asian Chicken Wings Recipe


Rate this recipe 4.2/5 (10 Votes)


  • 1 tablespoon rice vinegar (substitute with red or cider vinegar)
  • 4 tablespoons hoisin sauce
  • 3 tablespoons honey
  • 2 tablespoons fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 stalk green onions, chopped
  • 1 tablespoon hot chili sauce
  • 2 tablespoons sesame seeds
  • 2 1/2 pounds chicken wings, with tips


Servings 4
Preparation time 5mins
Adapted from


Step 1

Preheat the oven to 375F.

In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.

Toss the chicken wings in with the marinade in the large bowl to coat. Line a baking sheet with foil and spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through.

When the wings are done, toss with the reserved sauce mixture.


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