Prepare your taste buds for an unforgettable culinary journey! These sticky chicken wings, generously coated in a luscious sweet and savory glaze, are not just “finger-lickin’ good” – they’re an absolute sensation that will have everyone reaching for more. Infused with authentic Asian flavors, this recipe delivers the perfect balance of tang, spice, and sweetness, making it an ideal choice for any occasion. Whether served as a dazzling appetizer at your next gathering or as an easy weeknight dinner paired with a comforting bowl of steamed rice, these wings are guaranteed to be a crowd-pleaser. The best part? This incredibly delicious dish is entirely gluten-free and dairy-free, ensuring that everyone can indulge without compromise.

Absolutely Flavorful Sticky Asian Chicken Wings

Growing up, my family in Singapore had an undeniable love affair with all things chicken. Every time I visited, it was almost a given that we would enjoy some version of Asian sticky chicken wings at least once a week – sometimes even twice! There’s something truly magical about tearing into a perfectly cooked chicken wing, the irresistible sweet and savory glaze clinging to your fingers, leaving them a delightful dark brown. That intoxicating blend of traditional Asian flavors – the pungent warmth of fresh garlic, the zesty kick of ginger, the umami richness of soy sauce, and the nutty aroma of sesame oil – instantly transports me back to the vibrant culinary landscape of Asia with every single bite.

Today, I’m thrilled to share this incredibly easy and fool-proof recipe for homemade sticky chicken wings. Instead of deep-frying, we’ll be baking these beauties to perfection, resulting in tender, juicy chicken enveloped in an absolutely delightful, thick glaze. This method not only makes them healthier but also significantly reduces the mess, making cleanup a breeze. While I personally love savoring these as a main dish alongside a generous serving of fragrant jasmine rice, they are equally fantastic on their own as delicious finger food for parties or game nights. Trust me, these wings are utterly delicious and guaranteed to elicit many enthusiastic “YUM!” responses.

Why You’ll Love This Sticky Chicken Wing Recipe:

• Simple, Accessible Ingredients: You don’t need to hunt for obscure specialty items to make these incredible Asian wings. All the main ingredients required for this sweet and savory dish are readily available at your local grocery store. We’re talking about pantry staples that, when combined, create a symphony of flavors without any fancy, hard-to-find components. This simplicity ensures that you can whip up this delightful meal anytime a craving strikes.
• Effortlessly Easy to Make: Don’t let the gourmet taste fool you – preparing these sticky baked chicken wings is genuinely a piece of cake. From start to finish, a mouthwatering batch can be ready in just 40 minutes, making it an ideal choice for busy weeknights when you want something flavorful and satisfying without spending hours in the kitchen. The straightforward steps are perfect for novice cooks and seasoned chefs alike.
• Completely Gluten-Free & Dairy-Free: One of the most fantastic aspects of this recipe is its dietary inclusivity. This delicious chicken wings recipe is 100% gluten-free and dairy-free. This means that individuals with Celiac disease, gluten sensitivities, or lactose intolerances can wholeheartedly enjoy these Asian sticky wings without any concerns or digestive discomfort. It’s a healthy, flavourful option that caters to diverse dietary needs without sacrificing taste.
• Versatile Serving Options: Whether you’re planning a casual dinner, hosting a game day party, or looking for a delicious appetizer, these sticky wings fit the bill perfectly. They’re substantial enough to be a main course when served with rice or noodles, and their convenient size makes them excellent finger food for any gathering.
• Baked for Healthier Indulgence: Unlike many fried chicken wing recipes, this version is baked, resulting in a lighter dish with less oil while still achieving that desirable tender interior and wonderfully sticky exterior. You can enjoy the rich flavors without the guilt often associated with deep-fried options.

Essential Ingredients You’ll Need:

Crafting these irresistible sticky Asian chicken wings starts with a selection of fresh, flavorful ingredients. Below is a visual overview to help you gather everything you’ll need to create this fantastic dish in your own kitchen. Each component plays a crucial role in building the layered sweet, savory, and subtly spicy profile of the glaze, ensuring every bite is packed with authentic taste.

(For the precise measurements of each ingredient, please remember to scroll down to the detailed and printable recipe card conveniently located at the bottom of this post.)

Recipe Notes & Smart Substitutions:

To help you perfect these sticky Asian chicken wings and tailor them to your preference or dietary needs, here are some helpful notes and substitution ideas:

• Chicken Wings: For ease of eating and a more even cook, I typically prefer to separate the drumette (the meatier part of the wing) from the flat and the tip. This also creates more surface area for the delicious glaze to cling to. However, if you prefer, feel free to cook whole chicken wings instead; just ensure they are cooked through and adjust baking time slightly if needed. High-quality chicken wings will always yield the best results.
• Seasonings: The base seasoning blend I’ve used – ground paprika, granulated garlic, and ground black pepper – provides a fantastic foundation of flavor. These spices help to enhance the chicken’s natural taste before it even meets the glaze. Don’t hesitate to experiment with other seasonings you enjoy, such as a pinch of onion powder, a dash of ginger powder, or even a touch of five-spice powder for an extra layer of complexity.
• Sesame Oil: This ingredient is a non-negotiable for achieving that authentic Asian flavor profile. Sesame oil, with its distinctive nutty and aromatic properties, adds incredible depth and fragrance to the glaze. I highly recommend including it for the most delicious results. A little goes a long way, so use it judiciously.
• Grated Ginger: Freshly grated ginger is a cornerstone of Asian cuisine, imparting a bright, zesty, and subtly spicy flavor to the glaze. Its fresh aroma truly elevates the dish, so please don’t be tempted to leave it out or substitute with dried ginger powder, which lacks the same vibrant punch.
• Grated Garlic: Much like ginger, fresh grated garlic is essential for the depth of flavor in this sticky glaze. It contributes a pungent, sweet, and savory note that powdered garlic simply cannot replicate. For convenience, if fresh garlic is unavailable, you can alternatively use garlic paste, but always opt for fresh when possible.
• Soy Sauce: To keep this recipe genuinely gluten-free and suitable for those with Celiac disease or gluten intolerance, I specifically use gluten-free soy sauce (also known as tamari). Tamari offers a rich, deep umami flavor very similar to traditional soy sauce but without the wheat content. If you do not have Celiac disease or gluten intolerance, feel free to use regular soy sauce instead.
• Honey: I love the way honey provides a natural sweetness and a beautiful shine to the glaze. Its subtle floral notes complement the savory ingredients wonderfully. However, you have several alternative options: maple syrup or agave nectar can be used for a similar consistency and sweetness. If you are managing blood sugar levels, such as with diabetes or insulin resistance, I highly recommend using maple-flavored monk fruit syrup, which is a low-glycemic index alternative that delivers sweetness without the added sugars.
• Chili Flakes: For those who appreciate a touch of heat, chili flakes are perfect for adding a gentle warmth to the glaze. You have complete control over the spice level; simply increase or decrease the amount of chili flakes according to your personal preference and heat tolerance. If you desire even more intense heat, a small pinch of cayenne pepper can be added.
• Corn Starch: This ingredient is crucial for achieving that wonderfully thick, sticky glaze consistency that coats the wings so beautifully. If you have a corn allergy or prefer an alternative, you can easily swap out the cornstarch with an equal quantity of tapioca starch or rice flour. Both will work effectively as thickeners, yielding similar results.

How to Make Sticky Asian Chicken Wings (Step-by-Step Guide):

Follow these straightforward steps to create your own batch of incredibly flavorful and sticky Asian chicken wings. Each stage is designed to be simple, ensuring a delicious outcome every time.

Phase 1: Marinate and Cook Your Chicken Wings

1. Marinate Chicken Wings: In a spacious large bowl, combine your prepped chicken wings with the ground paprika, granulated garlic, ground black pepper, and a pinch of salt. Toss everything together thoroughly until each wing is evenly coated with the seasonings. If your schedule allows, let the wings sit and marinate for about 5-10 minutes to allow the flavors to meld. This brief resting period can significantly enhance the final taste, though you can certainly proceed immediately if you’re short on time.

2. Cook Wings: Preheat your oven to a steady 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Arrange the seasoned chicken wings on the prepared sheet pan in a single layer, ensuring they don’t overcrowd the pan for optimal crisping. Bake for 20-25 minutes, making sure to flip them halfway through the cooking time to ensure even browning and a perfectly cooked texture on both sides.

Phase 2: Prepare the Irresistible Sticky Sauce

3. Combine Sauce Ingredients (Excluding Cornstarch): While your chicken wings are baking to golden perfection, it’s time to create the star of the show: the sticky sauce. In a small saucepan, combine the olive oil, aromatic sesame oil, gluten-free soy sauce (tamari), golden honey, freshly grated ginger, fragrant grated garlic, and a sprinkle of chili flakes. Bring these ingredients to a gentle boil over medium heat, then reduce the heat to low and allow the mixture to simmer for about 2 minutes. This simmering time helps to meld all the distinct flavors beautifully.

4. Thicken with Cornstarch: In a separate small bowl, whisk together the cornstarch with 1 tablespoon of cold water until you form a smooth slurry – this prevents lumps. Gradually add this cornstarch slurry to the simmering sauce in the saucepan, stirring continuously and vigorously. You’ll notice the sauce will rapidly begin to thicken, transforming into that desirable rich, glossy, and sticky glaze consistency. Continue stirring until it reaches your preferred thickness, usually within a minute or two.

Phase 3: Toss, Garnish, and Savor Your Delicious Wings!

5. Toss Wings in Sauce: Once your chicken wings are perfectly baked and glistening, carefully transfer them into a large mixing bowl. Pour the freshly prepared, thick Asian sticky sauce over the cooked wings. Using tongs, gently toss the wings, ensuring every single piece is thoroughly coated in the irresistible, glossy glaze. This is where the magic happens, as the sauce clings beautifully to the chicken, promising a burst of flavor in every bite.

6. Garnish and Enjoy: Transfer your beautifully coated Asian sticky chicken wings to a serving platter. For an appealing presentation and an extra layer of flavor and texture, generously garnish them with freshly chopped green onions, a sprinkle of white sesame seeds, and if you desire more heat, a few extra chili flakes. Serve immediately and prepare for them to disappear quickly!

Dish by Dish Tips for Perfection:

• Storing Leftovers: Should you be fortunate enough to have any leftover sticky Asian chicken wings (a rare occurrence!), ensure they are stored properly to maintain their deliciousness. Place them in an airtight container and refrigerate for up to 2 days. When ready to enjoy again, reheat them gently in the microwave or, for best results and to regain some crispiness, warm them in a preheated oven or air fryer until heated through.
• Air Fryer Method for Crispy Perfection: For those who love the convenience and crispiness of an air fryer, you can absolutely cook these wings using this method instead of the oven. Simply arrange the marinated chicken wings in a single layer in your air fryer basket, being careful not to overcrowd it. Cook at 200°C (400°F) for approximately 20 minutes, ensuring you flip them halfway through to achieve even cooking and a beautifully golden-brown, crispy skin. Once cooked, remove them from the air fryer basket and proceed with tossing them in the prepared sticky sauce.
• Meal Prep Savvy: These sticky chicken wings are excellent for meal prepping. You can cook the wings and prepare the sauce ahead of time, storing them separately. When you’re ready to eat, simply reheat the wings and toss them in the warmed glaze for a fresh-tasting meal in minutes.
• Achieving Maximum Stickiness: For an extra sticky glaze, you can reduce the sauce for a few extra minutes after adding the cornstarch slurry, stirring constantly, until it reaches an even thicker consistency. This creates an even more pronounced “sticky” texture that clings wonderfully to the wings.
• Doubling the Recipe: If you’re feeding a larger crowd or simply want more leftovers (smart choice!), this recipe easily doubles. Just be sure to use two large baking sheets or cook in batches if using an air fryer to avoid overcrowding, which can lead to steaming instead of baking/crisping.

Other Gluten-Free Chicken Recipes You’ll Love:

If you enjoyed these sticky Asian chicken wings, be sure to explore more of our delicious and healthy gluten-free chicken creations:

• Honey Sesame Chicken (Gluten-Free, Dairy-Free)
• Easy Orange Chicken (Gluten-Free, Dairy-Free)
• Kung Pao Chicken (Gluten-Free, Dairy-Free)
• Cashew Chicken (Gluten-Free, Dairy-Free)

More Gluten-Free Asian Recipes to Make:

Expand your culinary repertoire with these other fantastic gluten-free Asian dishes that are simple to make and bursting with authentic flavors:

P.S. If you try this incredible sticky chicken wing recipe, I’d absolutely love to hear from you! Please consider leaving a star rating below and/or sharing your thoughts in the comment section further down the page. Your feedback is invaluable and always deeply appreciated. Don’t forget to check out my entire Recipe Index for all the delicious recipes available on the blog. You can also connect with me and find more culinary inspiration by following me on Pinterest, Facebook or Instagram! And for a steady stream of fresh, delightful recipes delivered straight to your inbox each week, make sure to sign up for my Email List!

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Sticky Asian Chicken Wings (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• 
  Total Time: 40 minutes
• 
  Yield: 4 servings
• 
  Diet: Gluten Free, Dairy Free

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Description

These incredibly flavorful Asian sticky chicken wings are coated in a rich, sweet, and savory glaze that’s truly finger-lickin’ good! They make a perfect tasty appetizer for any gathering, or an easy weeknight dinner when served with steamed rice. Best of all, this delicious recipe is completely gluten-free and dairy-free, making it accessible for everyone to enjoy.

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Ingredients

Scale

• 1 pound chicken wings
• 1 teaspoon ground paprika
• 1/2 teaspoon granulated garlic
• 2 teaspoons ground black pepper
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 teaspoon freshly grated ginger
• 2 teaspoons freshly grated garlic
• 4 tablespoons gluten-free soy sauce (tamari)
• 2 teaspoons honey
• 1 teaspoon chili flakes, plus more for sprinkling
• 2 tablespoons cornstarch
• Chopped green onions, for garnishing
• White sesame seeds, for garnishing

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Instructions

1. Marinate Chicken Wings: Toss the chicken wings with the ground paprika, granulated garlic, black pepper and salt in a bowl. Allow them to marinate for 5-10 minutes if time permits, or proceed directly to cooking.
2. Cook Wings: You have two excellent options:
   (i) Air Fryer Method: Place the chicken wings in a single layer in the air fryer basket and cook at 400°F (200°C) for 20 minutes, flipping them halfway through for even crisping. Once golden and cooked, remove from the basket.
   (ii) Oven Method: Preheat your oven to 400°F (200°C). Arrange the wings on a parchment paper-lined baking sheet and bake for 20-25 minutes, flipping them halfway to ensure even cooking and browning.
3. Prepare Sauce: While the chicken wings are cooking, begin preparing the flavorful glaze. In a small saucepan, combine the olive oil, sesame oil, gluten-free soy sauce, honey, freshly grated ginger, freshly grated garlic, and chili flakes. Bring these ingredients to a boil, then reduce the heat to low and simmer gently for 2 minutes to allow the flavors to deepen.
4. Add Cornstarch: In a separate small bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a smooth slurry. Add this slurry to the simmering sauce in the saucepan, mixing well and continuously until the sauce thickens into a glossy, sticky glaze.
5. Toss in Sauce: Once the wings are fully cooked, transfer them to a large mixing bowl. Pour the warm, thickened Asian sauce over the wings and toss thoroughly until every wing is beautifully coated in the irresistible glaze.
6. Garnish and Serve: Transfer the sticky chicken wings to a serving platter. Garnish generously with freshly chopped green onions, a sprinkle of white sesame seeds, and extra chili flakes if you enjoy a bit more heat. Serve immediately and enjoy!

Notes

Chicken Wings: For easier eating, I recommend separating the drumette from the flat and tip before cooking. However, feel free to leave the entire chicken wing whole if you prefer; just ensure even cooking.

Seasonings: The base mix of ground paprika, granulated garlic, and ground black pepper works wonderfully. You can also add other favorite seasonings like onion powder or a pinch of white pepper.

Sesame Oil: Sesame oil is key for the authentic Asian flavor, providing a rich, nutty aroma. Don’t skip it!

Grated Ginger: Freshly grated ginger provides a vibrant, zesty flavor that is crucial for the glaze. Avoid powdered ginger here if possible for the best taste.

Grated Garlic: Fresh grated garlic significantly enhances the glaze’s depth. Garlic paste can be a convenient alternative if fresh isn’t available.

Soy Sauce: I use gluten-free soy sauce (tamari) to keep this recipe suitable for those with gluten sensitivities. Regular soy sauce can be used if gluten is not a concern.

Honey: Honey provides a balanced sweetness. Alternatives include maple syrup or agave nectar. For a low-glycemic option, consider maple-flavored monk fruit syrup.

Chili Flakes: Adjust the amount of chili flakes to your preferred heat level. A dash of cayenne pepper can also be added for extra spice.

Corn Starch: If you have a corn allergy, cornstarch can be substituted with equal quantities of tapioca starch or rice flour to achieve the desired glaze thickness.

Storing: Store any leftover wings in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven for best results.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Main Dish, Appetizer
• Method: Baking, Air Frying
• Cuisine: Asian, Chinese