Recipe

Crispy Sticky Asian-Style Wings

Crisp-edged wings tossed in a glossy, tangy-sweet sauce with garlic, ginger, and just enough heat to keep you reaching for “one more.” Oven or air fryer friendly.

By Matt Campbell

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4.8

A platter of crispy chicken wings glazed in a shiny tangy-sweet sauce, garnished with sliced scallions and sesame seeds on a wooden table

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If you have ever bitten into a wing that nails the whole sticky, tangy, sweet thing without tasting like candy or straight vinegar, you know exactly what we are chasing here. These wings come out with crisp edges, then get tossed in a sauce that hits three notes at once: bright acidity, caramel-y sweetness, and savory depth from garlic, ginger, and soy.

This is my “friend in your kitchen” wing recipe, meaning it is flexible, forgiving, and still wildly satisfying. Bake them (easy, hands-off), or air fry them (fast, extra crisp). Either way, we finish by reducing the sauce until it clings like it has a plan.

Chicken wings arranged on a wire rack over a sheet pan, lightly seasoned and ready for the oven

Why It Works

Crisp skin without deep frying: A little baking powder and a hot oven help render fat and dry the surface so the wings brown hard.
Glossy, clingy sauce: We simmer it until it turns syrupy, then toss the wings while they are hot so it grabs on.
Balanced flavor: Rice vinegar keeps the sauce bright, honey and brown sugar round it out, and soy plus aromatics make it taste “real,” not one-note.
Make-ahead friendly: Wings can be baked in advance, then re-crisped and sauced right before serving.

Pairs Well With

Storage Tips

Fridge: Store cooled wings in an airtight container for up to 4 days. If possible, keep extra sauce separate so the skin stays less soggy.

Reheat for best crisp:

Oven: 400°F for 10 to 15 minutes on a rack until hot and re-crisped.
Air fryer: 375°F for 6 to 9 minutes, shaking halfway through.
Microwave: Works in a pinch, but you will lose the crisp edges.

Freezer: Freeze unsauced cooked wings up to 2 months. Reheat from frozen at 400°F for 20 to 25 minutes, then toss with freshly warmed sauce.

Common Questions

What style of wings are these?

There are a lot of “authentic” wing styles depending on where you grew up. This recipe leans into a classic Asian takeout-style tangy-sweet glaze: soy for savoriness, vinegar for punch, and a sticky sweet finish. It tastes like the wings you order and immediately eat in the car.

Do I have to use baking powder?

It is optional, but strongly recommended for oven wings. Baking powder raises the pH of the skin and helps it brown and crisp. Use aluminum-free baking powder if you can, and do not confuse it with baking soda.

Will these be too salty?

Not if you keep the wing seasoning light. Since the glaze includes soy sauce, the wings only need a little salt up front. If you are sensitive to salt, use low-sodium soy sauce and start with a pinch of salt on the wings.

Can I make these less sweet?

Yes. Reduce the honey to 2 tablespoons and skip the brown sugar. The sauce will be a little less sticky but still glossy after simmering.

Can I make them spicier?

Absolutely. Add extra sriracha, a pinch of red pepper flakes, or 1 to 2 teaspoons of gochujang. Taste the sauce as it simmers and adjust.

Should I sauce the wings before baking?

No. Sauce has sugar, and sugar burns before wings fully crisp. Bake or air fry first, then toss in the reduced glaze.

Can I “set” the glaze in the air fryer?

You can, but it is messy and the sugar can burn fast. If you want that just-lacquered finish, use the oven for 3 to 5 minutes, or broil briefly and watch closely. If you do use the air fryer, line the basket with perforated parchment and keep it to 1 to 2 minutes max.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Wire rack that fits inside the baking sheet (for airflow and crisping)
Large mixing bowl (for seasoning and tossing)
Small saucepan (for the glaze)
Tongs
Instant-read thermometer (recommended)

The first wings I ever felt weirdly proud of were the kind I made on a random weeknight, mostly because I refused to deep fry in my tiny kitchen. I wanted that crispy edge and sticky glaze without turning my stovetop into a splatter zone.

So I started treating wings like a little science project: dry them, rack them, crank the heat, and then build a sauce you would actually want to mop up with whatever carb is nearby. This tangy-sweet version is the one I come back to when I want everyone to stop talking for a second and just eat.