I have never in my life devoured anything like this with such ferociousness. I was like a wild animal ripping the chicken from the bone.
Graphic enough for you? That is how good these are.
My daughter Pia is obsessed with chicken wings. I’m not sure how it happened, but it has. So in the never-ending requests for chicken wings, these sweet, spicy, sour, crispy, juicy Sticky Asian Chicken Wings were born.
I am gifting you with these so that you can fry up a ridiculously large batch for the Super bowl next weekend.
Or for breakfast tomorrow. They are that good.
Sticky Asian Chicken Wings, serves 4
2.5 lbs chicken wings (with tips)
Oil for frying
2 cups AP flour
2 Tsp Kosher salt
3 Tbs rice wine vinegar
2 Tbs red wine vinegar
2 Tbs hoisin sauce
2 Tbs honey
2 Tbs diced ginger
2 cloves garlic
1 Tb brown sugar
2 tsp soy sauce
2 tsp siracha (add more if you want them really spicy)
1 tsp cornstarch
2 Tbs butter
Rinse the chicken wings with cold water and drain.
Meanwhile prepare a large baking dish with the flour and salt.
Bring a large heavy pot with several inches of vegetable or peanut oil up to 375 degrees.
While you are waiting for the oil to come to temperature, add the chicken wings to the flour and salt mixture and toss to coat lightly in the flour. You will probably have to do this in two batches (same with the frying.)
When the oil is at the appropriate temperature (I always use a thermometer for deep frying) gently add the chicken wings to the oil. (can you believe how pale I am? Same color as the raw chicken. Attractive.)
While the chicken wings are frying (stir and flip occasionally over about 12 minutes) begin the sauce.
For the sauce, combine the vinegars, hoisin and the honey in a small bowl.
Run both the garlic and ginger through a garlic press to get rid of fibrous material. (If you don’t have one, than mince both really finely.)
Add the brown sugar, soy sauce, siracha and combine well.
Whisk in the cornstarch
Melt 2 Tbs of butter in a saucepan, and then whisk in the sauce, cooking over the heat for about 1 minute while the cornstarch thickens.
Remove the golden chicken wings from the fry oil at the 12 minute mark and transfer them to a large bowl.
Add half the sauce (if you have split them into two batches for frying purposes) and toss them to coat.
Serve hot with sesame seeds and finely cut green onions to garnish.
Repeat with the rest of the chicken wings and sauce.
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I read A TON of food blogs, and I think this is the most delicious thing I’ve seen all day out of all of them!
Thanks Maggie 🙂
Wow – these are absolutely stunning! Not only is the recipe terrific – but your photos are stunning!
thanks Ann!! they are to die for delicious too!!!
oh my!these are good!i have a stash of chicken wings and i was wondering which recipe to follow…..and yours is really really good…great pics too!
These remind me of the famous chicken wings at Pok Pok in Portland, Oregon (and I have been looking for a recipe to duplicate those chicken wings!) Will try this recipe this upcoming weekend! Looks like it will be really close to those Pok Pok wings!!
oh good Anne! These are so dang good- I hope you enjoy them as much as I do!
I’ve never been a huge chicken wings fan but these look tasty!
me either! In fact I had never even had chicken wings before!!
These look beyond finger licking good – Khristo Fried Chicken!
Ohhh. I can just see my fingers and face after I finished a plate of these beauties. GREG
I would be obsessed with these as well – and I can definitely see them for breakfast…
My younger son will go KA-razy for these! Frankly, though, I think these are pretty enough to serve for entertaining. I’ll just be sure to have plenty of napkins on hand.
Who is your photographer? Awesome photos
Thanks Barb! It’s me! I am such an amateur, but working it at it little by little!
These look addictive!
These chicken wings look great & my kids would go nuts for them. Sticky is looking good!
OMG!! I made these Sunday night and as you stated, our family DEVOURED them!! They are FABULOUS!! Again, thanks for the recipe!!
Mouth. Is. Watering
These are similar to the wings I make…I so prefer them to ‘hot’ wings. Thanks for the reminder…need some NOW!
This sauce would be awesome on baby back ribs too ! Making the wings Sunday,,,
These look sooooooo good! I’ve had wings on my mind for the game anyway. Yum!!
I am making these wings and the monkey bread together tomorrow. the super Bowl is the perfect excuse..I mean… reason to have both!:)
Sheer ridiculousness how good these are. I doubles the sauce and added a little more corn starch to make it thicker – smeared the extra sauce on rice. The only sound in my house is the licking of fingers…
can u just skip the flour and frying part and marinate these and cook them in the oven?
Probably Inbar. I haven’t made them like that before, but the sauce is fantastic no matter what, so I bet it would be great baked too!
OH. MY. YUMMY-NESS!!! Just made these for dinner tonight. WOW!!! My husband DEVOURED these (I did as well)!!!! I’ve never seen him eat anything so fast!!! Will definitely add this to our list of favorites!!! Thank you so much for sharing.
Making them tomorrow at my job
This looks so amazing…..I’ve had a hankerin for wings all week and I’m making these today, I’m so psyched….
These are to die for wings. I didn’t have real ginger and used powdered ginger and they still came out great. I ate the first dozen before I knew it. Thank you for this recipe.
Hi.I really love ur recipes.u just seem to make everything so simple.I’ve followed so many of ur recipes.I always have 1 prob with the asian sticky wings.my wings don’t stay shiny and glossy like urs.the sauce gets all soaked up and they become dull and soggy.plz helo me out.
Ohhh….. Maybe that is just because my pictures were taken immediatley? I would guess that the longer they sit, the more they soak up, but I went back and looked and the butter should be part of what is keeping it shiny, as well as the hoisin. Are you making any substitutions anywhere?
Thank you also Nikki! that is very nice of you- I am glad that you are enjoying!!
I absolutely love this recipe. I’ve made it a few times now for the family and also for friends. I’ve lost my recipe box so starting and luckily I have found your page again. Just realized you had a book on Amazon which I’ve also ordered. Thanks so much for the great ideas and inspiration!
Thank you so much Ketsy!! This is a favorite recipe of mine and I love it so much it is one of the few recipes from the blog that made it to the book. I really hope you enjoy it and thank you for the kind note!
My friend and I are going to make these Asian chicken wings. Can’t hardly wait to taste them. Thanks for the recipe.
I’ve made these twice and I’m making them again, tonight! They are fabulous, really delicious. They’ve become a family favorite. I’m going to try roasting the wings instead of frying to get rid of the fat from frying, but still coating them with the sauce and scallions. This sauce is so very good, I don’t think that taste will be sacrificed. I love your blog, first saw you in Traditional Home Magazine and I’ve been a fan ever since!
Great Jennifer! I can’t wait to hear how the roasting goes!
I did try roasting the wings instead of frying and they were still fabulous…They looked gorgeous after I sauced them and they tasted great! I feel very virtuous not frying the wings!!!!
Seriously…the BEST Asian chicken wings I’ve EVER had. So delicious!
That was awesome.
These are the BOMB!! Awesome.
What a fun appetizer for the Super Bowl!