Sticky Asian chicken wings made with a hoisin take on a Mongolian beef marinade.
Sticky Asian chicken wings made with a hoisin take on a Mongolian beef marinade. They’re sweet, savory, garlicky, just plain awesome and basically begging to be made for your Superbowl party!
In case you can’t tell yet I am in full on party mode. Not fancy Tomatoes Rockefeller appetizers, but sticky, messy, gluttonous party mode. There is a Superbowl party to plan, and I am sharing all of my favorites with you, like my Baked Cuban Pork Party Sliders from yesterday. These wings hit on every flavor note you would hope for (except spice and if you want them spicy squirt a bit of Sriracha into your marinade) and they’re so good you’ll love this marinade on more than just chicken wings.
If you love the flavors but aren’t a chicken wing sort of person here’s some alternatives that this sticky Asian chicken wings marinade is completely killer with:
- Chicken thighs- Same prep, cook for 30 minutes at 400 degrees.
- Chicken Breasts (Skin On/Bone-In) – Grilled is amazing.
- Flat-Iron/Flank Steak – Marinate for a couple of hours, grilled on high heat for a couple minutes on each side per inch of thickness in a cast iron pan.
- Salmon – Cook as you would like, reduce the marinade into a sauce before spooning over salmon.
- Eggplant & Zucchini- Cook in skillet with ginger and garlic, reduce marinade into a sauce and add to browned eggplant and zucchini.
Sticky Asian Chicken Wings
- 1/2 cup soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon white sugar
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 3 pounds chicken wing parts
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic and ginger in a bowl.
Add the wings to the marinade and put it in the fridge for at least an hour, preferably overnight.
Remove the wings from the marinade (reserve the marinade) and pat dry with a paper towel.
Preheat the oven to 400 degrees.
Line a baking sheet with foil, dull side up.
Spray with canola oil spray (be very liberal with this, the glaze is sugary and we don't want the chicken to stick to the pan.
Bake for 30 minutes, then carefully flip over (I use the pigtail flipper for this and it takes less than three minutes and because the tip is so small it doesn't mess with the wing at all like tongs would) and cook for an additional 30 minutes.
In the last 15 minutes of cook time put the remaining marinade in a saucepan and bring to a boil.
Mix the cornstarch and water in a small cup and add to the sauce.
Remove from heat and put into a large mixing bowl with the sesame seeds and the chicken.
Toss them all together and serve immediately, no dipping sauce needed!
Recipe NotesThis post contains affiliate links.