Sticky Asian chicken wings made with a hoisin-take on a Mongolian beef marinade. This Asian chicken marinade is amazing! They’re sweet, savory, garlicky, just plain awesome and basically begging to be made for your Superbowl party!
Asian Chicken Wings
In case you can’t tell yet I am in full on party mode. Not fancy Tomatoes Rockefeller appetizers, but sticky, messy, gluttonous party mode. There is a Superbowl party to plan, and I am sharing all of my favorites with you, like my Baked Cuban Pork Party Sliders from yesterday. These Asian chicken wings hit on every flavor note you would hope for (except spice – if you want them spicy squirt a bit of Sriracha into your marinade) and they’re so good you’ll love this Asian chicken marinade on more than just chicken wings.
Asian Chicken Marinade for More than Wings
If you love the flavors but aren’t a chicken wing sort of person, here are some alternatives that this sticky Asian chicken wings sauce is completely killer with:
- Chicken thighs- Same prep, cook for 30 minutes at 400 degrees.
- Chicken Breasts (Skin On/Bone-In) – Grilled is amazing.
- Flat-Iron/Flank Steak – Marinate for a couple of hours, grilled on high heat for a couple minutes on each side per inch of thickness in a cast iron pan.
- Salmon – Cook as you would like, reduce the marinade into a sauce before spooning over salmon.
- Eggplant & Zucchini- Cook in a skillet with ginger and garlic, reduce marinade into a sauce and add to browned eggplant and zucchini.
Sticky Asian Chicken Wings
Ingredients
- 1/2 cup soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon white sugar
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 3 pounds chicken wing parts
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
Instructions
- Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic and ginger in a bowl.
Add the wings to the marinade and put it in the fridge for at least an hour, preferably overnight.
- Remove the wings from the marinade (reserve the marinade) and pat dry with a paper towel.
- Preheat the oven to 400 degrees.
- Line a baking sheet with foil, dull side up.
- Spray with canola oil spray (be very liberal with this, the glaze is sugary and we don't want the chicken to stick to the pan.
- Bake for 30 minutes, then carefully flip over (I use the pigtail flipper for this and it takes less than three minutes and because the tip is so small it doesn't mess with the wing at all like tongs would) and cook for an additional 30 minutes.
In the last 15 minutes of cook time put the remaining marinade in a saucepan and bring to a boil.
- Mix the cornstarch and water in a small cup and add to the sauce.
- Remove from heat and put into a large mixing bowl with the sesame seeds and the chicken.
- Toss them all together and serve immediately, no dipping sauce needed!
Just discovered this recipe! My husband loves it and now will not eat chicken wings from any restaurant! Thank you for sharing this fantastic recipe!
You’re welcome, Adriana.
Hey sabrina, these wings look amazing!
I’ve got some questions ?
1- I’m wondering if i can deep fry my wings and toss them with Your asian sauce ?
2- Is the cornstarch + water mix used to thicken the sauce ? And would it work by adding it on any other sauce to thicken it up?
3- Is it necessary to use seaseme oil or can i substitute it by sunflower or canola oil?
So glad you’re wanting to try these. Yes, you can deep fry them and then toss them in the sauce. The cornstarch and water does thicken the sauce and will work with other sauces (usually called a slurry). Also, you can use either oil as a substitute for the sesame oil. Enjoy!
So if I am using thighs, I only cook 15 minutes, then flip and cook 15 more?
Or 30/30 as with the wings ?
Thank you !
15, 15 if using boneless skinless. If using bone in and skin on I’d say 20, 20.
Delicious recipe. The time should be 20 mins flip then another 20 minutes, otherwise it’s guaranteed burnt wings. Another thing is that I half’d the recipe, which resulted in not much leftover marinade for the later step. Had to make a little more, otherwise great recipe.
I wanted to know if I could use drumsticks instead and if so how should I got about doing so.
Yes, you can make this with drumsticks following the same directions. Enjoy!
can I use flour instead of cornstarch? I haven’t got any!
Yes but you’ll have to use 3 times as much flour and have it cook longer to get rid of the raw taste of flour. Good luck!
Excellent! My man and I loved these. I wanted to make these and I didn’t
have hoisin sauce so I found a recipe for hoisin and made my own. These wings are sooo good, thank you for a delicious recipe.
So glad you both enjoyed it! Thanks for the 5 stars.
can i make and reheat or keep warm in a crock pot for a couple house on low?
Yes, you sure can. I would just keep them in the crockpot on low. Enjoy!
I made it and it smelled so wonderful while cooking! I have to eat small meals throughout the day and it really stinks, but now I have these wonderful wings to grab!
Glad you’re able to enjoy them!
Making these today but a little anxious about using the raw leftover marinade even though you bring to a boil. Any reassurances for me!
So sorry it took me so long to see this, your comment was stuck in a spam file but I’m here for reassurance….better late than never! “Marinades used on raw meat, poultry, or seafood can contain harmful bacteria. Don’t reuse these marinades on cooked foods – unless you boil them before applying.” This is a direct quote taken from the FDA. https://www.fda.gov/food/foodborneillnesscontaminants/peopleatrisk/ucm082294.htm Because you’re boiling it, you’ll be fine. I hope this puts your mind at ease!
I just made these and are too many! I’ve been looking for a decent baked Asian wings recipe for a long time and this recipe passes with flying colors! The sauce is everything! I omitted garlic due to heartburn issues and it still tasted great! Be careful not to overcook them and start checking at 40-45 mins.
Fantastic! Thank you for coming back to let me know how much you enjoyed them!
ok so now I see the caution lol But the wings were still great lol I will start checking at 40 now lol Thanks Kay.
I made these last night and they were so good!!
Did you take pictures? I’d love to see your version on my Facebook page!
I did take a couple, they look nothing like yours 😉 I just “liked” your Facebook page and I will see if I can find the pictures when I get home from work 🙂
I’ve never tried to make this kind of cuisine, it looks delicious though!
Thanks, Ashley!
This marinade looks amazing–I am definitely going to try it on chicken thighs. I wish I had reasons to make wings, because we love them, but party central we are not lol…
I’m sure the marinade goes great on thighs too!
Oh man, I have been craving chicken wings. These look wonderful!
Glad I could help you with a recipe!
They are beautiful. I cooked them for a lazy Saturday night dinner and my husband said they were the best I have ever done. 40 minutes was perfect timing and I toasted the sesame seeds! This will be recipe I use every time now we feel like wings.
Chicken wings are my go-to game day food and this delicious recipe is making the menu!! I think I will need to stock up on napkins or just bring the water hose inside so people can wash off when they are done:)
You’re right – wings are delicious but they can get pretty messy!
These look great! I love that they are baked, makes it so easy.
Thanks!
These chicken wings look amazing! My mouth is watering!
Paige
http://thehappyflammily.com
Thanks Paige!