Asian Sticky Wings

Wow. Just, WOW. I’m usually not a fan of eating chicken off the bone because of all of the connective tissue and other weird bits but this sticky Asian sauce makes all wrongs RIGHT. It’s just the right amount of salty, sweet and spicy plus a little dash of “fresh” thanks to the ginger. The sticky gooey sauce is so good that using wet naps to clean your fingers is just a sin. Lick it all off… Don’t waste a drop!

Throwing these wings together and getting them in the oven was so quick and easy which makes them perfect for a week night dinner. I used two pounds of wings but I think this amount of sauce could have held up to three pounds of chicken. Any more and you’ll want to make more sauce. Also, feel free to use boneless pieces if you’re afraid of all the nasty bits… just know that it will be more expensive.

I worked off of this recipe from the Food Network but I didn’t have any oyster sauce so I subbed it with the left over teriyaki sauce that I had in the fridge. I also added a little rice vinegar for a touch of zing. You can adjust the chili garlic sauce to your heat preference but the one tablespoon that I used gave it just a little bit of spice without feeling like my tongue was burning off. Taste the sauce before you add the chicken and adjust it to your liking.

Asian Sticky Wings

Asian Sticky Wings on white plate

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4.78 from 22 votes

Asian Sticky Wings

These Asian sticky wings are sweet, spicy, and salty all in one bite and completely addictive!
Total Cost: $5.07 recipe / $1.27 serving
Author: Beth - Budget Bytes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4


  • 2 lbs. chicken wings ($3.35)
  • 1/4 cup honey ($0.42)
  • 2 Tbsp soy sauce ($0.12)
  • 1 Tbsp chili garlic sauce ($0.15)
  • 1 Tbsp sesame oil ($0.36)
  • 2 Tbsp teriyaki sauce ($0.25)
  • 1 Tbsp rice vinegar ($0.04)
  • 2 cloves garlic ($0.12)
  • 1 inch fresh ginger ($0.11)
  • 2 sliced green onions ($0.10)
  • as needed non-stick spray ($0.05)


  • Preheat the oven to 450 degrees. In a bowl combine the honey, soy sauce, chili garlic sauce, rice vinegar, sesame oil and teriyaki sauce. Peel the ginger and grate it into the bowl using a small cheese grater. Mince the garlic and add it as well. Stir it all to combine.
  • Place the chicken wings in a colander and rinse well (you don’t know what gets on them in the factory). Cut each wing at the joint to yield a drummet and a wing (see photos below). Add the wings to the bowl of sauce and stir to coat.
  • Spray a glass baking dish well with non-stick spray to make clean up easy. Dump the whole bowl of wings and sauce into the baking dish. Bake at 450 degrees for 25 minutes, stirring once after 15 minutes to recoat the wings in sauce.
  • After 25 minutes of baking, stir the wings to recoat with sauce then turn the oven on to broil. Broil for 3-5 minutes, stir then broil again for 3-5 minutes. Because broiling cooks fast and every oven is different, keep an eye on the wings. Stir them when the tops have turned nice and brown and then broil the other side. For me it was between 3-5 minutes. The sauce should have reduced and thickened significantly during the broiling stage.
  • Let the wings cool for 5 minutes before serving. The sauce will thicken further as it cools. Stir the wings around in the sauce to coat them well before serving. Sprinkle sliced green onions on top.
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Serving: 1ServingCalories: 546.15kcalCarbohydrates: 21.35gProtein: 41gFat: 32.5gSodium: 1046.5mgFiber: 0.45g
Nutritional values are estimates only. See our full nutrition disclaimer here.

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Asian Sticky Wings on white plate

Step By Step Photos

It is all rainy and dark today so please excuse all of the shadows in the pictures.

sauce ingredients (honey, soy sauce, rice vinegar, sesame oil, chili garlic paste and teriyaki sauce) bottles on counter
In a bowl combine the honey, soy sauce, rice vinegar, sesame oil, chili garlic paste and teriyaki sauce.

mixed sauce ingredients in mixing bowl with fork
It will look like this. It’s pretty fluid and thin but it will thicken as it bakes.

ginger with peeler and grater
Peel the ginger with a vegetable peeler then use a small grater to grate about one inch of it into the bowl of sauce. Also mince the garlic and add it to the sauce.

ginger and garlic added to sauce mixture in mixing bowl
After adding the garlic and ginger, stir it all together and that’s the magic sauce.

chicken wings in packaging
To maximize your dollar, make sure to buy your wings on special. Mine were one day away from the “sell by” date so they were discounted by about $1.50. SCORE!

whole raw chicken wing
The pieces look like this with three segments. You’ll want to cut it between the joint to yield one drummet and one wing.

cut chicken wing
It is easiest if you use your hands to first dislocate the joint then slide your knife between. I didn’t learn that until after this picture where I actually tried to cut the bone (not easy).

wings and sauce in pan ready to bake
Put all of the wing pieces in the bowl of sauce and stir it to coat. Dump the whole thing into a well oiled glass baking dish. Bake at 450 degrees for 25 minutes, stirring once half way through.

half baked chicken wings in oven
This is what they looked like half way through. They are still pretty light and the sauce is pretty liquidy still. Just stir ’em up and keep baking. The sauce will thicken and the wings will brown during the broil stage.

broiled wings in pan
After baking for 25 minutes, turn the oven on to broil. Watch the wings closely. When they turn brown on top, stir them then broil the other side. The sauce should also reduce quite a bit and become thick during this stage. This is the finished product

Asian Sticky Wings on white plate
Let the wings sit for five minutes before serving so the sauce can thicken just a bit more. Stir them around to coat them well in the delicious sauce. Sprinkle with sliced green onions and dig in!!

Asian Sticky Wings on white plates

These are perfect for tailgating and football parties!

Who Dat!

I live in New Orleans now, I’m obligated.