Recipe for Baked Chicken Wings – Sticky Wings

Chicken wings are always so much fun to make and eat. You can eat them as an appetizer or make a meal out of them. We have many different kinds of wings on this site.

This recipe for baked chicken wings is tossed in a Hoisin based sauce. Hoisin sauce is a sweet Chinese dipping sauce that is made with a vast array of spices. It is great for using as a marinade for all kinds of meats.

Make sure to serve these with lots and lots of napkins because these are truly sticky and delicious.

Here is what you need for this delicious recipe for baked chicken wings:

2 pounds chicken wings
2 TBS Hoisin Sauce
2 TBS soy sauce
2 TBS honey
1 tsp. chili sesame oil
Sesame seeds
Olive oil/ Salt/ Pepper

Preheat oven to 425 degrees.

Cut off the chicken wing tip and reserve for future use – they make great additions to chicken stock so freeze them. Cut the wings in two so as to have a drummette and flat part.

Place the wings in a bowl and coat with olive oil. Season generously with salt and pepper. Place the wings on an aluminum foiled baking sheet. Roast them for about 15 minutes.

While the wings are cooking, whisk together the Hoisin, soy, honey and chili sesame oil in a large bowl.

Remove the wings from the oven and carefully take off the pan. Place the wings in the Hoisin sauce and toss to coat well. Work in batches and return the covered wings to the baking sheet.

Return the pan to the oven and roast for an extra 20 to 25 minutes until crunchy, cooked through and caramelized.

Remove pan from oven and sprinkle wings with sesame seeds. Serve with lots of napkins and enjoy!

Print the Sticky Wings Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • September 30, 2011


    I hope you progress and success
    executive chef
    atef aridi

  • October 5, 2011


    Thank you very much. Same to you my friend.
    Mary Ann