Asian Sticky Chicken Wings (Gluten-Free, Dairy-Free)

Coated in a sweet and savory glaze, these sticky chicken wings are finger-lickin’ good! These Asian wings make a very tasty appetizer and also as an easy weeknight dinner with a bowl of rice. Totally gluten-free and dairy-free too.

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Absolutely Flavorful Sticky Chicken Wings

My family in Singapore absolutely loves anything chicken, and whenever I’m visiting them, we almost always eat some version of Asian sticky chicken wings at least once a week (sometimes twice!).

There’s nothing more tasty than eating chicken wings, the sweet and savory glaze tainting your fingers a dark brown. The blend of Asian flavors -garlic, ginger, soy sauce, sesame oil- in one single bite brings me right back home to Asia.

Today I’m sharing this easy recipe for sticky chicken wings – baked chicken wings tossed in an absolutely delightful glaze.

I enjoy eating these as a main dish with rice, but you can also eat them on their own as finger food! Totally delicious… YUM!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for these sweet and savory Asian wings are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these sticky baked chicken wings is a piece of cake, and a batch is ready from scratch in just 40 minutes.
• Totally Gluten-Free & Dairy-Free: The best part is that this delicious chicken wings recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy these Asian sticky wings without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this Asian sticky chicken wings recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken Wings: I like separating the drumette (the meatiest part of the wing) from the flat and tip to make it easier to eat. But feel free to cook the whole chicken wings instead.
• Seasonings: I’ve used a mix of ground paprika, granulated garlic, and ground black pepper to season the wings. However, feel free to add other seasonings you enjoy.
• Sesame Oil: Sesame oil adds a beautiful Asian flavor to the glaze, so I highly recommend adding it in.
• Grated Ginger: Freshly grated ginger gives the glaze a delicious flavor, so don’t leave it out.
• Grated Garlic: In the same way, fresh grated garlic adds a beautiful taste to the glaze. Alternatively, you can also use garlic paste.
• Soy Sauce: I used gluten-free soy sauce (tamari) to keep this recipe gluten-free. If you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
• Honey: I like using honey to sweeten the glaze. Alternatively, you can also use brown sugar, maple syrup or agave nectar if you prefer. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (an alternative to maple syrup that is low-glycemic index).
• Chili Flakes: I like using chili flakes to add a bit of heat (you can increase or decrease the amount of chili flakes according to how much heat you enjoy or tolerate). Alternatively, you may also add a bit of cayenne pepper if you like even more heat.
• Corn Starch: If you are allergic to corn, you can swap out the cornstarch with equal quantities of tapioca starch, or rice flour instead.

How to Make Sticky Chicken Wings (Step by Step):

Marinate and Cook Chicken Wings

Marinate Chicken Wings: Toss the chicken wings with the ground paprika, granulated garlic, black pepper and salt in a large bowl. Let them sit for 5-10 minutes if you have time, or continue immediately.

Cook Wings: Preheat the oven to 400F (200C) and line a large baking sheet with parchment paper. Place the wings on the prepared sheet pan, and bake for 20-25 minutes, flipping halfway.

Prepare Sticky Sauce

Combine Sauce Ingredients (Except Cornstarch): While the chicken wings are cooking, prepare the sauce. Combine the olive oil, sesame oil, gluten-free soy sauce, honey, grated ginger, grated garlic, and chili flakes in a small saucepan. Bring the ingredients to a boil, then reduce heat to low and simmer for 2 minutes.

Add Cornstarch: Combine the cornstarch with 1 tablespoon of water, and stir to get the cornstarch slurry, then add the slurry to the saucepan, mixing well to let the sauce thicken (it will become a thick glaze).

Toss Wings in Sauce, Garnish and Enjoy!

Toss Wings in Sauce: Once the wings are done cooking, toss the cooked chicken wings in the Asian sauce.

Garnish and Enjoy: Garnish the Asian sticky chicken wings with chopped green onions, white sesame seeds and extra chili flakes before enjoying.

Dish by Dish Tips:

• Storing: Place any leftover sticky Asian chicken wings in an airtight container and store in the refrigerator for up to 2 days. Reheat in the microwave before eating.
• Air Fryer Method: If you want to use the air fryer instead of the oven, simply place the chicken wings in the air fryer basket in a single layer and cook at 200°C (400°F) for 20 minutes, flipping them halfway through. When the wings are ready, remove them from the air fryer basket.

Other Gluten-Free Chicken Recipes You’ll Love:

• Honey Sesame Chicken (Gluten-Free, Dairy-Free)
• Easy Orange Chicken (Gluten-Free, Dairy-Free)
• Kung Pao Chicken (Gluten-Free, Dairy-Free)
• Cashew Chicken (Gluten-Free, Dairy-Free)

Gluten-Free Asian Recipes to Make:

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Sticky Chicken Wings (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Coated in a sweet and savory glaze, these sticky chicken wings are finger-lickin’ good! These Asian wings make a very tasty appetizer and also as an easy weeknight dinner with a bowl of rice. Totally gluten-free and dairy-free too.

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Ingredients

Scale 1x2x3x

• 1 pound chicken wings
• 1 teaspoon ground paprika
• 1/2 teaspoon granulated garlic
• 2 teaspoons ground black pepper
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 teaspoon grated garlic
• 4 tablespoons gluten-free soy sauce (tamari)
• 2 teaspoon honey
• 1 teaspoon chili flakes, plus more for sprinkling
• 2 tablespoons cornstarch
• Chopped green onions, for garnishing
• White sesame seeds, for garnishing

Cook Mode Prevent your screen from going dark

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Instructions

1. Marinate Chicken Wings: Toss the chicken wings with the ground paprika, granulated garlic, black pepper and salt in a bowl. Let them sit for 5-10 minutes if you have time, or continue immediately.
2. Cook Wings: (i) Air Fryer Method: Place the chicken wings in the air fryer basket and cook at 400F (200C) for 20 minutes, flipping them halfway through. When the wings are ready, remove them from the air fryer basket. (ii) Oven Method: Preheat the oven to 400F (200C), place the wings on parchment paper, and bake for 20-25 minutes, flipping halfway.
3. Prepare Sauce: While the chicken wings are cooking, prepare the sauce. Combine the olive oil, sesame oil, gluten-free soy sauce, honey, grated ginger, grated garlic, and chili flakes in a saucepan. Bring the ingredients to a boil, then reduce heat to low and simmer for 2 minutes.
4. Add Cornstarch: Combine the cornstarch with 1 tablespoon of water, and stir to get the cornstarch slurry, then add the slurry to the saucepan, mixing well to let the sauce thicken.
5. Toss in Sauce: Toss the wings in the Asian sauce, serve with sesame seeds, green onions, and extra chili flakes.

Notes

Chicken Wings: I like separating the drumette (the meatiest part of the wing) from the flat and tip to make it easier to eat. But feel free to leave the entire chicken wing whole instead.

Seasonings: I’ve used a mix of ground paprika, granulated garlic, and ground black pepper to season the wings. However, feel free to add other seasonings you enjoy.

Sesame Oil: Sesame oil adds a beautiful Asian flavor to the glaze, so I highly recommend adding it in.

Grated Ginger: Freshly grated ginger gives the glaze a delicious flavor, so don’t leave it out.

Grated Garlic: In the same way, fresh grated garlic adds a beautiful taste to the glaze. Alternatively, you can also use garlic paste.

Soy Sauce: I used gluten-free soy sauce (tamari) to keep this recipe gluten-free. If you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.

Honey: I like using honey to sweeten the glaze. Alternatively, you can also use maple syrup or agave nectar if you prefer. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (an alternative to maple syrup that is low-glycemic index).

Chili Flakes: I like using chili flakes to add a bit of heat (you can increase or decrease the amount of chili flakes according to how much heat you enjoy or tolerate).

Corn Starch: If you are allergic to corn, you can swap out the cornstarch with equal quantities of tapioca starch, or rice flour instead.

Storing: Place any leftover sticky Asian chicken wings in an airtight container and store in the refrigerator for up to 2 days. Reheat in the microwave before eating.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Main Dish
• Method: Baking
• Cuisine: Asian