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Sticky Asian Hot Wings

With wings, it’s all about maximising the flavour. Start off with a power-packed sesame and ginger marinade. The hot and sticky part of the equation is a spicy-sweet sriracha and soy finishing sauce. Make sure you have a paper towel on hand for those sticky fingers!


Sticky Asian Hot Wings

15 minutes
30 minutes

12 (about 1kg or 2lb) chicken wings, cut in half at joint, wing tips removed

2 garlic cloves, finely grated

1 tbsp finely grated ginger

¼ cup soy sauce

1 tbsp sesame oil

1 tsp black sesame seeds

¼ cup finely sliced spring onion (scallions)


Sticky hot sauce:

½ cup Sriracha sauce*

4 tbsp hoisin

2 tbsp honey

2 tsp white vinegar

  • Step 1

    Combine chicken wings, garlic, ginger, soy sauce and sesame oil in a large bowl. Set aside to marinate in the fridge for a minimum of an hour and ideally overnight.

  • Step 2

    Preheat oven to 200°C/400°F.

  • Step 3

    Spread out the wings on a baking tray and roast in the oven for 30 minutes or until cooked through and golden.

  • Step 4

    In the meantime, place the Sriracha, hoisin, honey and vinegar in a small saucepan over medium-high heat. Bring to a simmer. Reduce heat to low and simmer for another minute until thickened slightly. Transfer sauce to a large bowl.

  • Step 5

    Toss cooked chicken wings through the sauce. Pile onto a serving plate and sprinkle with sesame seeds and spring onion.

  • Notes

    – Sriracha chilli sauce is a spicy, tangy chilli condiment sometimes sold simply as ‘Hot Chilli Sauce’. Find it in the Asian or sauce aisle of most supermarkets.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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