If you’re looking for the perfect game day appetizer or crowd-pleasing dinner option, these Sticky Hoisin Chicken Wings are about to become your new favorite. The combination of sweet, savory, and slightly spicy flavors creates an irresistible glaze that’ll have everyone reaching for seconds. I’ve perfected this recipe through countless trials, and I’m excited to share this foolproof version with you.
Ingredients
- 3 pounds chicken wings, split at joints, tips removed
- 1/2 cup hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- Sesame seeds and chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with foil and a wire rack.
- Pat the chicken wings dry with paper towels to ensure crispy skin.
- In a large bowl, combine hoisin sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes.
- Reserve 1/3 of the sauce mixture for later basting.
- Toss the wings in the remaining sauce until evenly coated.
- Arrange wings on the prepared rack, leaving space between each piece.
- Bake for 25 minutes, then flip the wings.
- Continue baking for another 20-25 minutes, basting with the reserved sauce every 10 minutes.
- For extra caramelization, broil for 2-3 minutes at the end, watching carefully to prevent burning.
- Garnish with sesame seeds and green onions before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6 people
Recipe Notes
- For extra crispy wings, let them sit uncovered in the refrigerator for 2-4 hours before cooking.
- If hoisin sauce is too thick, thin it slightly with water or chicken broth.
- Don’t skip the wire rack – it helps the wings cook evenly and get crispy on all sides.
- These wings can be made ahead and reheated in a 350°F oven for 10-15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a spicier version, double the red pepper flakes or add a tablespoon of sriracha to the sauce.
You can serve these Sticky Hoisin Chicken Wings as an appetizer or main course. They pair wonderfully with steamed rice and a simple Asian slaw. The key to success is achieving that perfect balance of crispy skin and sticky glaze – don’t rush the basting process, as this is what creates that irresistible coating.
Sticky Hoisin Chicken Wings
Ingredients
- 3 pounds chicken wings split at joints, tips removed
- 1/2 cup hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes optional
- Sesame seeds and chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with foil and a wire rack.
- Pat the chicken wings dry with paper towels to ensure crispy skin.
- In a large bowl, combine hoisin sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes.
- Reserve 1/3 of the sauce mixture for later basting.
- Toss the wings in the remaining sauce until evenly coated.
- Arrange wings on the prepared rack, leaving space between each piece.
- Bake for 25 minutes, then flip the wings.
- Continue baking for another 20-25 minutes, basting with the reserved sauce every 10 minutes.
- For extra caramelization, broil for 2-3 minutes at the end, watching carefully to prevent burning.
- Garnish with sesame seeds and green onions before serving.
