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Eating wings is an 8-finger affair (my pointed-up pinkies tend to stay clean as they are too short to get in the way), especially if you serve wings whole like I have in this recipe.
Any wing connoisseur will tell you that each of the 3 parts of the wings are incredibly different. The drumstick end is meaty, easy to eat, but can be a little dry if you over cook them. The flat part is the most tender (especially the sliver of meat between the bones) but is a little fussy to eat.
The small flapper part, which gets discarded and ignored most of the time, is the little crispy treat that has the most flavor of all. Since it’s so thin and small, it tends to get caramelized the most – and nibbling the edge of the flap is so tasty.
And lastly, because you and I have become friends, I’ll confess that my favorite part most of all (I know you’re saying, wait…there’s ANOTHER part!?) is the cartilage. Perhaps is my Asian heritage (we love to eat all sorts of strange animal parts), but the soft-yet-crunchy white bits that holds together each wing section is irresistible.
There. I’ve told you. It took me 4 months of dating Scott before I would let him see me eating the cartilage. The first time that I did, he was sitting across from me at Hooters, enjoying his plate of wings and beer.
“crunch. crunch. crunch.”
He looked up at me. “Are you eating the bone?”
When I told him, he just shrugged off my eccentricity and went back to eating.
That’s when I knew I was in love.
These Sticky Asian Chicken Wings are a recipe from my friend, Heather Christo’s cookbook, Heather Christo’s Generous Table. You’ll love her – she’s funny, glamorous, laughs loud (like me!), and just such a happy presence.
Take a look at her book – full of recipes that she makes together with her ADORABLE girls named Coco and Pia. These wings are everything that wings deserve to be – sticky, savory, sweet.
1tablespoonrice vinegar (substitute with red or cider vinegar)
4tablespoonshoisin sauce
3tablespoonshoney
2tablespoonsfresh ginger, peeled and minced
2clovesgarlic, minced
2tablespoonsbrown sugar
1tablespoonsoy sauce
1stalkgreen onions, chopped
1tablespoonhot chili sauce
2tablespoonssesame seeds
2 1/2poundschicken wings, with tips
Instructions
Preheat the oven to 375F.
In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.
Toss the chicken wings in with the marinade in the large bowl to coat. Line a baking sheet with foil and spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through.
When the wings are done, toss with the reserved sauce mixture.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Eating wings is an 8-finger affair (my pointed-up pinkies tend to stay clean as they are too short to get in the way), especially if you serve wings whole like I have in this recipe.
Any wing connoisseur will tell you that each of the 3 parts of the wings are incredibly different. The drumstick end is meaty, easy to eat, but can be a little dry if you over cook them. The flat part is the most tender (especially the sliver of meat between the bones) but is a little fussy to eat.
The small flapper part, which gets discarded and ignored most of the time, is the little crispy treat that has the most flavor of all. Since it’s so thin and small, it tends to get caramelized the most – and nibbling the edge of the flap is so tasty.
And lastly, because you and I have become friends, I’ll confess that my favorite part most of all (I know you’re saying, wait…there’s ANOTHER part!?) is the cartilage. Perhaps is my Asian heritage (we love to eat all sorts of strange animal parts), but the soft-yet-crunchy white bits that holds together each wing section is irresistible.
There. I’ve told you. It took me 4 months of dating Scott before I would let him see me eating the cartilage. The first time that I did, he was sitting across from me at Hooters, enjoying his plate of wings and beer.
“crunch. crunch. crunch.”
He looked up at me. “Are you eating the bone?”
When I told him, he just shrugged off my eccentricity and went back to eating.
That’s when I knew I was in love.
These Sticky Asian Chicken Wings are a recipe from my friend, Heather Christo’s cookbook, Heather Christo’s Generous Table. You’ll love her – she’s funny, glamorous, laughs loud (like me!), and just such a happy presence.
Take a look at her book – full of recipes that she makes together with her ADORABLE girls named Coco and Pia. These wings are everything that wings deserve to be – sticky, savory, sweet.
1tablespoonrice vinegar (substitute with red or cider vinegar)
4tablespoonshoisin sauce
3tablespoonshoney
2tablespoonsfresh ginger, peeled and minced
2clovesgarlic, minced
2tablespoonsbrown sugar
1tablespoonsoy sauce
1stalkgreen onions, chopped
1tablespoonhot chili sauce
2tablespoonssesame seeds
2 1/2poundschicken wings, with tips
Instructions
Preheat the oven to 375F.
In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.
Toss the chicken wings in with the marinade in the large bowl to coat. Line a baking sheet with foil and spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through.
When the wings are done, toss with the reserved sauce mixture.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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22 Comments
Michael Whitlow
on 12/3/24 at 5:55 pm
I’m going with my air fryer. Wings are marinating now. Question… I’ve got all the wings marinating in the sauce like a dingdong so should I cook the remaining sauce for a while because they’re marinating with raw chicken, but I figured if I cooked it long enough then I would have you know dipping sauce.
Just made you wings using chicken tenders that I needed to cook. They were skinned and ready to marinate. Turned out wonderful! Now I can’t wait to try the wings or maybe drumsticks!! Thank you!
Oh my……I am preparing this dish now, I have just read your story and had to laugh. I love the cartilage and eating the very tip of the wings bones and all. It’s not just an Asian thing it is also a Southern Italian thing. My English brother in law is not impressed with my sister and I when eating chicken.
It looks yummy! The presentation’s mouth watering! I love chicken wings Jaden, I will surely make one for my family. I have a question, what other sauce can I substitute to hoisin sauce? Thanks.
I love the cartilage too!! I always try to eat it discretely when I’m around work folks but once in a while, I get weird looks which makes me stop mid chew…
Wow! I cooked them today and they won my previous recipe of marinated wings! Juicy, soft, and sticky — exactly as I expected. Thank you very much for your lovely recipe!
wooooh just finished eating. best wings ever! 😉
spiced them up with some extra hot sauce (raw heat).
so kind of asian buffalo wings.
added japanes cucumber salad, japanese rice and some mushrooms/red radish sauted in butter/lemon as side dish.
I really didn’t think I’d see the day when I’d find a kindred spirit in the art of eating chicken wings. Your analysis mirrors my own exactly, right down to the eating of the wing tips and cartilage. My husband isn’t impressed, but after 20 years he’s certainly used to it!
These wings look so good, and I love your discourse on the different parts of the wing. I learned the hard way about the value of the flapper part. I posted a recipe on my blog for wings, instructing people to cut off and discard the flapper, and I received my first negative comment on my blog – begging me not to discard those beautiful wing tips and explaining how they could be used for flavorful stock. I thanked him and changed the recipe, telling people to save the tips for stock. Glad to find your blog – Lisa
I’m Jaden Rae, former TV chef, three-time bestselling author, and creator of Steamy Test Kitchen, a 20+ year-old digital space where food, wellness, and personal evolution intersect. What began as a recipe site has grown into a space for storytelling, plant-based healing, and breaking the rules of modern online life. My work has been featured on the Today Show, Oprah, Martha Stewart, ABC’s Recipe Rehab, Tim Ferriss’ book, and more.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
I’m going with my air fryer. Wings are marinating now. Question… I’ve got all the wings marinating in the sauce like a dingdong so should I cook the remaining sauce for a while because they’re marinating with raw chicken, but I figured if I cooked it long enough then I would have you know dipping sauce.
Made these for Halloween last night. Best ever sticky wings I have made. Replaces all other such recipes! Thanks a lot!
Thanks so much Annica!
This looks delicious! Just a quick question- can it be done with skinned chicken breast as well?
Sure, but I don’t have timing instructions for you. Give it a try (watch and make sure you don’t overcook the breast)!
Just made you wings using chicken tenders that I needed to cook. They were skinned and ready to marinate. Turned out wonderful! Now I can’t wait to try the wings or maybe drumsticks!! Thank you!
Woo-Hoo! I love this recipe! Just saucy enough for lots of flavor without having to take a shower when you’re done!
Oh my……I am preparing this dish now, I have just read your story and had to laugh. I love the cartilage and eating the very tip of the wings bones and all. It’s not just an Asian thing it is also a Southern Italian thing. My English brother in law is not impressed with my sister and I when eating chicken.
It looks yummy! The presentation’s mouth watering! I love chicken wings Jaden, I will surely make one for my family. I have a question, what other sauce can I substitute to hoisin sauce? Thanks.
I love the cartilage too!! I always try to eat it discretely when I’m around work folks but once in a while, I get weird looks which makes me stop mid chew…
Wow your sticky wings look delicious, the photos really show how good they are, the next step is for me to make them myself
Wow! I cooked them today and they won my previous recipe of marinated wings! Juicy, soft, and sticky — exactly as I expected. Thank you very much for your lovely recipe!
This sauce was awesome! I will use it again and again. I did use a bit more hot sauce.
Do they have to be de skinned first
wooooh just finished eating. best wings ever! 😉
spiced them up with some extra hot sauce (raw heat).
so kind of asian buffalo wings.
added japanes cucumber salad, japanese rice and some mushrooms/red radish sauted in butter/lemon as side dish.
This is a test reply comment. Please ignore and we will delete it after we are done. Thanks.
I really didn’t think I’d see the day when I’d find a kindred spirit in the art of eating chicken wings. Your analysis mirrors my own exactly, right down to the eating of the wing tips and cartilage. My husband isn’t impressed, but after 20 years he’s certainly used to it!
These wings have great color on them and the sesame adds a nice texture. Love me some wings.
Very nice recipe. I get chicken wing cravings, seriously I do. Great photo’s, now I’m off to pickup a pound or two of wings and roll of paper towel 🙂
These wings look so good, and I love your discourse on the different parts of the wing. I learned the hard way about the value of the flapper part. I posted a recipe on my blog for wings, instructing people to cut off and discard the flapper, and I received my first negative comment on my blog – begging me not to discard those beautiful wing tips and explaining how they could be used for flavorful stock. I thanked him and changed the recipe, telling people to save the tips for stock. Glad to find your blog – Lisa
My mouth is watery by just looking at these photos. I can’t wait to make them.
These wings look great for 4th of July.
Jaden – can I ask where you purchased your silicone tongs that you used in some of your videos?
Thanks!