Sticky Asian Wings

Sticky Asian Wings

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I’m a big fan of wings in all their forms; buffalo wings, Nashville hot wings, Korean wings,  Middle Eastern wings and of course these Asian wings. There is something about the ratio of meat to sauce that just works perfectly with wings that can’t be replicated with other parts of the chicken. And, to top it off, you can have them as a snack, a starter, or even an entire meal.

There is this bar/restaurant in Amman, Jordan that people go to after a night out for one last drink and some food. Honestly, its kind of a dodgy little bar, but they make these asian wings that are out of this world and thats why everyone goes there. Every time I go back for a visit I always make sure I have some of these wings and try and figure out the recipe.

While I haven’t quite figured it out yet, I’m pretty sure they’re are loaded with MSG, I have come up with my own version which are absolutely delicious. Like with most asian cuisines it all about that perfect balance of sweet, sour, heat and salt.

Being a soy sauce based glaze, there’s absolutely no need to add anymore salt to this dish. Most of the ingredients you’ll probably already have in your pantry, however, whatever you do make sure you don’t leave out the dark soy and shoaxing wine. The dark soy gives the wings those deep rich flavour notes that the normal soy sauce can’t quite get.

The Shaoxing wine, is the key to bringing all the flavours together. A fermented rice wine, with a very similar flavour profile to dry sherry, fruity with a hint of floral, it really transforms the glaze from a bunch of different distinct flavours to one coherent multi-layered sauce.

To keep this recipe relatively healthy I’ve used the air fryer to cook the wings. While I was never a big fan of air fryers, I recently got a Philips Viva air fryer to give it one last chance and I have to admit I was very impressed with the results. The wings come out crispy, and they remain crispy even after being tossed in the glaze. They’re still juicy in the middle and thats with absolutely no additional oil. I’m officially a convert to the air fryer.

I’ve paired these wings with a very simple asian slaw. There is so much flavour in the wings that I did’t want to take anything away from them. All I really wanted was a vehicle to introduce a little acidity to help cut through the richness of the wings. Japanese rice vinegar is ideal for this, because its slightly sweet with a hint of acidity, so it doesn’t knock you off your feet but does its job beautifully.

Helpful Hints

If you don’t have an air fryer you can do these wings under the grill (broiler) or even deep fry them.

Make the asian slaw first, and keep tossing it to  let the vinegar get absorbed properly.

Sticky Asian Wings

Sticky, sweet, and delicious, these asian wings are perfect as a snack or main. You might even consider making double the quantities because they will go quickly.

  • Prep Time15 min
  • Cook Time40 min
  • Total Time55 min
  • Serving Size2
  • Cuisine
  • Course
    • Appetizer


The Wings

  • 500g chicken wings
  • 4 tbsp plain flour
  • 1 tbsp Chinese five spice

The Glaze

  • 1/4 cup sou sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 2 tbsp Shaoxing wine
  • 1 tsp sriracha
  • 1 tsp sesame oil
  • 1 garlic clove minced
  • 1 thumb sized gingers minced
  • 1 tsp cornflour

The Slaw

  • 400g red cabbage shredded
  • 1 large carrot sliced thinly
  • 3 - 4 tbsp Rice wine vinegar
  • 1 lime - juiced
  • 1 tsp sesame oil
  • Seseme seeds
  • 1 spring onion sliced
  • 1 red chilli sliced


  1. Pre-heat the air fryer at 180 C/ 350 F.
  2. Mix the flour and the Chinese five spice powder, and lightly dredge the wings. Place in the air fryer and cook for 12 min. After the first 12 minutes turn the wings around and cook for a another 12 minutes. Finally turn the wings again, raise the temperature to 200 C/ 390 F and cook for a further 5 minutes.
  3. While the chicken is in the air fryer mix together all the ingredients of the glaze with the exception of the cornflour. Combine the cornflour with about 3 tbsp of water and the add to the remainder of the ingredients.
  4. Heat a work or deep pan over a medium high heat then add the glaze mix. Cook until it becomes a thick sticky glaze.
  5. When the wings are done cooking toss in the glaze to coat completely.
  6. For the slaw, combine all the ingredients and toss to ensure that it is well dressed.
  7. Top both the the wings and slaw with a sprinkling of sesame seeds, spring onions and red chilies.

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