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.