Sticky Asian Chicken Wings with Hoisin

Sweet, Sticky and Savoury Wings You’ll Make on Repeat

These Sticky Asian Chicken Wings with Hoisin are all about big, balanced flavour with minimal effort. Sweet, savoury and lightly zesty, they’re made with a quick coriander, garlic and hoisin marinade, then oven-baked until glossy and caramelised – no frying, no fuss, just incredibly moreish wings that work just as well for dinner as they do for sharing.

These sticky Asian chicken wings get their flavour from a simple but punchy marinade that comes together in minutes. Fresh coriander (stems and all) brings brightness, hoisin adds richness and sweetness, garlic delivers depth, and lime lifts everything so the wings never feel heavy or cloying.

Baking the wings in a hot oven allows the marinade to caramelise beautifully while keeping the meat juicy inside. As they cook, the sugars in the hoisin create those golden, slightly sticky edges that make these wings so hard to stop eating. They’re bold enough to stand on their own, but also incredibly versatile when served with rice, salads or Asian-style greens.

Why You’ll Love These Asian Chicken Wings

• Big, bold Asian-inspired flavours from coriander, garlic, hoisin and lime
• Oven-baked for sticky, caramelised edges and juicy centres
• Simple marinade with no complicated steps or special equipment
• Perfect for easy dinners, entertaining or casual sharing platters
• Made with affordable, everyday ingredients
• Delicious on its own or paired with rice, salads or Asian greens

If you love sticky wings with a sweet–savoury balance, this is one recipe you’ll come back to again and again.

What Makes These Asian Chicken Wings So Good

The real magic here is the marinade. Everything is blended together so the flavours are evenly distributed, meaning every wing gets coated with the same balance of sweetness, savouriness and freshness. Using both the coriander leaves and stems adds depth, while hoisin provides richness and that signature sticky finish once baked.

Lime juice plays a quiet but important role, cutting through the sweetness and keeping the wings bright and balanced. As the wings bake, the marinade caramelises onto the skin, creating glossy edges and concentrated flavour without drying out the meat. The result is wings that are bold, well-rounded and genuinely hard to stop eating.

How To Serve

These sticky Asian chicken wings are bold enough to shine on their own, but pairing them with simple sides takes them to the next level. Serve them with steamed jasmine rice and a crisp cucumber salad or try my Quick Asian Cucumber Salad (pictured) for a fresh, light contrast, or add stir-fried Asian greens like bok choy or broccolini for a simple dinner that feels complete.

For casual gatherings or finger-food occasions, lay them out on a platter with lime wedges to brighten every bite. A dipping sauce isn’t necessary thanks to the punchy marinade, but if you want to offer one, try a Thai-style dipping sauce, sweet chilli, or a zesty lime mayo, they all complement the wings beautifully.

Tips for Perfect Chicken Wings

• Marinate for maximum flavour – at least 2 hours, or overnight if you can.
• Don’t overcrowd the tray – give wings space so they caramelise properly.
• Turn halfway – ensures even golden edges on all sides.
• Boost the tang – add extra lime juice when serving for a bright finish.
• Check doneness – wings are cooked when juices run clear and meat is tender.

Storage

These wings are best enjoyed fresh, but leftovers store well:

• Fridge: Keep cooked wings in an airtight container for up to 3 days. Reheat in the oven at 170°C for best crispiness.
• Freeze: Marinated raw wings can be frozen for up to 2 months. Thaw overnight in the fridge, then bake as usual. Cooked wings freeze well too, though they’re always tastiest fresh.

FAQ’s

These wings are sticky, glossy, and bursting with flavour – perfect for a simple weeknight dinner or a fun sharing platter. I promise they won’t last long once they hit the table! Give them a try and leave a comment below to let me know how you went – I’d love to hear your thoughts.

More Recipes:

• Quick Pickled Asian Cucumber Salad
• Chinese Ham & Chicken Rolls (Cheats Version)
• Thai Basil Chicken Wings (Pad Krapow Gai)
• Grilled Thai Chicken Skewers (Gai Yang Recipe)
• Thai Pork Cakes with Cucumber Dipping Sauce
• Crispy Thai Pork & Prawn Spring Rolls
• Crispy Prawn Balls