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Sticky Soy Sauce Wings

Dan George
These baked soy sauce chicken wings are coated in a sticky, sweet and salty sauce and makes for some finger-licking flavor.
Course Main


  • 3 lbs chicken wings
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • sesame seeds and chives for garnish

For the Sauce/Marinade

  • ½ cup hoisin sauce
  • 1 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup water
  • ½ cup brown sugar
  • 1 teaspoon sriracha
  • 1 teaspoon ginger paste
  • 4 garlic cloves crushed


  • Mix the sauce ingredients together in a bowl, then use 1 cup of the sauce to marinate the chicken wings in a large bowl or resealable bag for 8 hours or overnight.
  • Reserve the extra sauce for basting the wings while cooking.
  • Remove the wings from the marinade (discarding the marinade) and place on a wire rack over baking sheet covered in foil.
  • Bake at 425 for 30 minutes.
  • While the wings are baking pour the remaining sauce into a saucepan and bring to a boil. Thicken the sauce with the cornstarch mixture and bring to a boil again. Once the sauce is thickened you can remove the pan from the heat and cover until the wings are done.
  • Take the wings out of the oven and baste with a thick layer of the sauce.
  • Place the wings back in the oven for an additional 5 minutes.
  • Garnish with chives and sesame seeds and serve any extra sauce on the side for dipping.