Asian Sticky Wings are the perfect appetizers for game day or any party. The best part is, they are easy to make in the oven or your slow cooker with a sweet and sticky Asian inspired glaze.

Make ahead tips:

make the glaze the day before and store in an airtight container in the fridge
season the chicken wings the day before with the salt and pepper – they will be even more flavorful!

Asian Sticky Wings

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Ingredients

2.5 pounds chicken wings (approximately 18-20 wings), rinsed and patted dry

1 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

For the glaze

4 tablespoons unsalted butter

1/3 cup honey

1/4 - 1/3 cup Sriracha sauce (or to taste)

2 tablespoons low sodium soy sauce, coconut aminos or fish sauce

2 tablespoons lime juice

1 teaspoon cornstarch

Instructions

In a large freezer bag or bowl, combine the chicken wings, garlic powder and season with salt and pepper to taste.
To make the glaze
Heat all the ingredients together in a saucepan on the stovetop over medium heat and allow to simmer until slightly thickened. You can also heat the sauce in a microwaveable bowl for 2-3 minutes until the glaze is hot and thickened slightly.
Baked Version
Preheat oven to 400F degrees. Line a rimmed baking sheet with foil for easy cleanup. Place an oven-proof baking rack on top and lightly spray with nonstick cooking spray.
Bake on upper middle rack for 40 minutes, flipping the wings over halfway through. Brush the wings with half of the glaze and turn the oven to broil - for about 4-5 minutes, or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.
Slow Cooker Version
In a 5-6 quart slow cooker, add the chicken wings and pour half of the glaze over top. Stir to combine. Cook on high for 2-3 hours (or low 4-6 hours) or until wings are cooked through.
Remove wings from slow cooker and place on a baking sheet lined with foil. Brush the wings with remaining glaze and broil for approximately 4-5 minutes or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.
Sprinkle with sesame seeds if desired.

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