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Sticky Asian Chicken Wings #AppetizerWeek @PotsandPans

Sticky Asian Chicken Wings are hot, spicy, sweet, sticky, savory and salty all in one bite.  And what makes them even better…..they are baked and not fried.
Course Appetizer
Cuisine Asian
Keyword Sticky Asian Chicken Wings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 281kcal

Ingredients

  • 1/2 cup hoisin sauce
  • 1/3 cup soy sauce I use low sodium
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon sesame oil
  • 1/4 cup brown sugar
  • 2 tablespoons sriracha add more or less depending on how hot you want it
  • 3 pounds chicken wings
  • Chopped green onions optional

Instructions

  • Preheat the oven to 375 degrees F.
  • Spray a baking sheet with cooking spray.
  • Whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, and sriracha sauce in a large bowl. Toss in chicken wings to cover with sauce.
  • Arrange chicken wing pieces on the prepared baking sheet.
  • Bake in the preheated oven for about 45 to 50 minutes or until chicken is no longer pink. If desired, place under broiler for a couple of minutes to get that charred appearance. (Optional) garnish with chopped green onions.

Nutrition

Calories: 281kcal | Carbohydrates: 15g | Protein: 19g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 973mg | Potassium: 205mg | Fiber: 1g | Sugar: 12g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg