sticky wings

These paleo Asian Sticky Wings are crispy, sweet, spicy, and perfect for game day. With this simple recipe, you’ll get a big batch of healthy finger-licking sticky wings out of your oven or air fryer—and they’re gluten-free and Whole30-friendly to boot!

Asian Sticky Wings (Paleo, Whole30, Gluten Free)

cream of tartar

Diamond Crystal kosher salt

baking soda

arrowroot starch (or tapioca starch)

chicken wings

coconut aminos

honey (or 3 tablespoons peach, plum,

Whole30 Sriracha (or Tabasco sauce)

garlic

arrowroot starch

sesame seeds

scallion (thinly sliced on the bias)

Heat the oven

Heat the oven to 400°F on convection mode or 425°F on standard mode with a rack in the upper middle position and another in the lower middle position.

Combine the flour mixture

In a small bowl, mix together cream of tartar, kosher salt, baking soda, and arrowroot starch to make grain-free and paleo baking powder.

Season the chicken wings

Pat the wings dry with a paper towel and place them in a large bowl. Pour the flour mixture on top and toss well to combine.

Place the chicken on wire racks

Arrange the chicken wings on two greased wire racks set in two rimmed baking sheets.

Bake the wings

Place the tray of wings on each rack in the oven and bake for 20 minutes.

Rearrange the trays at the midway point

Then, flip each chicken wing over and swap the top tray with the bottom one.

Finish baking the chicken wings

Bake for another 20 to 25 minutes or until the skin is crisp and golden. You may need to switch the pans again if the top one is browning too quickly.

Make the sauce

While the wings are baking, make the sauce! Add the coconut aminos, honey, sriracha, and minced garlic to a small saucepan and cook on high heat until boiling.

Simmer sauce

Lower the heat to simmer the sauce, stirring occasionally, for 8 to 10 minutes or until slightly thickened and reduced.

Thicken the sauce

Want a thicker sauce? Add an arrowroot starch slurry! Mix a teaspoon of arrowroot starch with an equal amount of water in a small bowl to make a slurry. Stir the slurry into the sauce until thickened. Then, remove the saucepan from the heat.

Toss the crispy wings in the sauce

Transfer the sauce to a large mixing bowl and add the crispy baked wings. Toss the wings with the sauce.

Garnish the wings

Top with sesame seeds and scallions and serve immediately!

https://content.jwplatform.com/videos/j1Px6PKe.mp4

These paleo Asian Sticky Wings are crispy, sweet, spicy, and perfect for game day. With this simple recipe, you’ll get a big batch of healthy finger-licking sticky wings out of your oven or air fryer—and they’re gluten-free and Whole30-compatible to boot!

Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins

Korean fried chicken

ginger,

cornflour

vegetable oil,

sesame seeds and sliced spring onion, to serve

dark brown sugar

tbsp gochujang (Korean chilli paste)

soy sauce

garlic cloves, crushed

ginger, grated

tsp sesame oil

To make the sauce, put all the ingredients in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.

Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.

Heat about 2cm of vegetable oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).

Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

These sticky teriyaki chicken wings are oven baked or fried until golden brown then tossed with a sticky &amp; sweet teriyaki chicken wing sauce!

Sticky Teriyaki Chicken Wings

lbs chicken wings (about 16 wings and drumettes)

sea salt

baking powder (aluminum free; see Note 1)

vegetable oil

mirin (see Notes for substitutions)

sugar

garlic ((optional) minced)

Prep wings

Prep wings: Thoroughly dry the wings by patting with paper towels. Make sure there&#39;s no excess moisture. Add the chicken wings, sea salt, and aluminum free baking powder to a large bowl and mix together well.

Line baking pan

Line a baking sheet with a wire rack and lay the wings on top. The wire rack facilitates air flow under the wings to crisp them up.

Bake Wings

Bake in a preheated oven at 425°F for about 40 to 50 minutes, flipping half way through. Turn on convection if available. If your wings are larger, increase the bake time until the skin is golden brown and crispy. To be fully cooked, internal temperature should read 165°F. Optional: For the last 2 minutes, increase heat to broil for extra crispness; watch carefully as they can quickly burn.

Baked Wings Instructions

Fry Wings

Pour 3 inches of oil in a deep pot and heat to 350°F. Add wings in a single layer without crowding. Deep fry for 8 to 10 minutes depending on the size of your wings. Work in batches to avoid lowering the temperature of the oil. Optional: For extra crispy wings, fry once more at 375°F for 2 to 3 minutes or until golden brown.

Fried Wings Instructions

Make Teriyaki Sauce

Add all the ingredients for the teriyaki sauce in a small pot and boil over medium heat until thickened. About 6 to 8 minutes. Drop a small amount onto a plate and let it cool. Check for a syrupy, honey-like consistency.

Sauce and serve

Add 6 to 8 wings in a bowl and toss with a few spoonfuls of teriyaki sauce. Sprinkle with sesame seeds and serve immediately. Enjoy!

Sauce &amp; Serve

These Sticky Sesame Cauliflower Wings are the best veggie wings I’ve ever had! Loaded with maple-sesame flavor and the perfect amount of heat, they are the best game day snack for vegans!

Sticky Sesame Vegan Cauliflower Wings

cauliflower

flour

almond milk

black pepper

garlic powder

breadcrumbs

maple syrup

ginger

cornstarch

water

scallions & sesame seeds (for garnish)

Preheat oven to 450°F/230°C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.

Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.

In a separate bowl, whisk the gluten-free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.

Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.

Bake for 22 minutes. Please ensure your oven is completely preheated and hot. While baking, prepare the ingredients for the sauce by whisking together.

Remove from oven. Toss the wings in the cooked and cooled down sauce which is below (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.

Remove from oven and serve immediately. Enjoy!

After you put the cauliflower in, you can start making the sauce. In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 5 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar/soy if you want it sweeter or saltier. Remove from heat and allow to cool until needed. It'll also thicken up as it cools!

Maple Ginger Sauce

Recipe video above. The easiest, no-fuss way to make sticky Honey Soy Wings in the oven. Don&#39;t you hate it when you&#39;re promised sticky wings but the sauce stays watery and never thickens?? Trick is to just pour off chicken juices partway through cooking. Easy!Serve with fried rice or Vermicelli Noodle Salad for a great quick midweek meal.

Honey Soy Wings

chicken wings ((wingettes/drumettes), or cut up whole wings (Note 1

tsp white sesame seeds

green onion stem (, finely sliced)

tbsp honey

tbsp light soy sauce ((Note 2))

tbsp dark soy sauce ((Note 2))

tbsp apple cider vinegar ((or other clear vinegar))

canola oil

Mix marinade in a bowl until honey is dissolved. Pour over the wings in a ziplock bag. (Note 3)

Marinade for 30 minutes. You can do overnight but it doesn&#39;t noticeably improve flavour in the flesh.

Preheat oven to 200°C/400°F (180°C fan). Line a large tray with foil then paper.

Bake - Spread wings out on the tray, skin side up. Reserve marinade. Bake 30 minutes.

Drain off juices on the tray and discard. (Key step to ensure sauce thickens).

Sauce - Pour reserved marinade over wings. Toss to coat then spread the wings out, skin side up.

Bake &amp; baste - Turn oven down to 180°C/350°F (160°C fan). Bake wings for 30 minutes, basting with tray juices every 10 minutes (3 times). Rearrange wings as needed if cooking unevenly, you can even turn them upside down if they brown too quickly. Sauce should be syrupy by the end so you can glaze well. (Note 4 if sauce still watery).

Serve - Transfer wings into a serving bowl. Pour over syrup on tray, sprinkle with sesame seeds and green onion. Serve!

The best food I have tested from this website. I did follow the recipe exactly but the sauce was a bit runny in the roasting pan so I took out the wings poured the juice into a heavy-duty sauté pan and reduced it on the stove until tacky and then added the wings to coat in the now sticky sauce. 5 minutes to eat 1 hour to clean the pan. “ji hao de”

Thanks for the "sticky" rather than the "saucy" version. 
My own twist was to use garlic ginger paste.

I'd never thought of using vinegar and as I don't have apple cider vinegar I used a dash of Chinese Chinkiang black vinegar that went perfectly. 

I only ever use V wings with the useless wingtip removed.

delicious! i had already put my wings in the oven naked and was looking around for a sauce recipe, and found this. i decided to just cook it down on the stovetop and then toss the crispy baked wings in the sauce--worked perfectly! very delicious, we licked the sauce off our plates!

These were so easy and delicious.  Everyone loved them.  I’ll be making these over and over again!

Made these yesterday and they were so delicious. Will make double batch next time. Thank you Nagi for aways bringing us the best.

Hi have been making these for years but use lemon juice instead of vinegar. They have always been a family favourite.
All the best for 2023 
Love your site and precious Dozer. I always look forward to your email and recipes.

I've just made this recipe. Like everyone else, it's the best I've eaten. Cause I didn't buy any honey I had some Ketchup Manis And used this instead. Due to that, it is not as thick. I Evaporated nearly all the liquid to end up with a thick paste to bast the wings. Also, I use a bit of Palm Sugar just to add that bit of sweetness missing from the honey not being added. Isn't cooking all about improvising, or experimenting?

Best Honey Soy wings I’ve ever had!! Tried so many different recipes but this is it! My husband couldn’t stop raving on about them. Flavour was really intense and the meat was juicy and falling off the bone!!

Thank you so much for the recipe for Honey Soy Wings, they were absolutely delicious!

Gidday Nagi,

MOTH made these babies the other night.   We had wings in the freezer and the rest of the ingredients in the pantry (which we love about your recipes)

They were awesome, sticky and so delicious.     He was so proud of himself but let's face, nobody could stuff up your recipes.

Served on a bed of rice, life doesn't get much better.

You ripper.

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Top 5 sticky wings recipes from across the web

The most viewed sticky wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed sticky wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine