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garlic sticky wings by My Little SoHo Kitchen by Michelle Tchea

Sticky Garlic and Soy Chicken Wings

4.34 from 6 votes
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Protein: Poultry
Cut: Chicken Wings
Course: Appetizer
Prep Time: 1 hour 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes


  • 2 pounds chicken wings
  • 4 garlic cloves peeled and minced
  • 3 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 3 tablespoons Chinese rice wine (Shaoxing wine) use mirin or beer as a substitute
  • 1/2 teaspoon sesame oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 1 tablespoon Sriracha or other chili sauce, plus more to taste optional
  • Sesame seeds to garnish


  • Rinse chicken wings under cold running water. Drain well and pat dry
  • Mix all remaining ingredients (including the optional chili sauce) besides the sesame seeds in a large bowl.
  • Add the chicken wings and toss to generously coat the chicken wings with the marinade. Cover and refrigerate for at least 1 hour.
  • Preheat the oven to 350°F (180°C).
  • Line a baking tray with foil and arrange chicken wings in a single layer. Reserve leftover marinade sauce.
  • Bake for about 25 minutes and flip the wings if some are catching and burning too quickly. Pour the remaining marinade over the wings, sprinkle a generous amount of sesame seeds on the wings, and continue to bake for another 10 minutes to get the chicken wing skins crispy. Serve hot.
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