Asian wings are sticky and moist

Easy Asian Wings Recipe

Asian Wings on a blue plate

This is a near-effortless recipe that offers easy substitutions for ingredients that you might not have on hand.

No Hoisin sauce? Add an extra tablespoon of molasses instead. No rice vinegar? Any vinegar will do, especially cider vinegar. Dried ginger can be used in place of fresh. Ditto for garlic.

Asian Wings are fall-off-the-bone moist and pleasantly sticky

Gluten-free version:

Omit the hoisin (replace with molasses) and substitute tamari for soy sauce if you want to make these easy Asian wings gluten-free.

Asian Wings in a white and black plate

Our easy asian wings are fall-off-the-bone moist and pleasantly sticky. You’ll want to lick your fingers while you eat them. Guaranteed.

Adapted from Budget Bites



Easy Asian Wings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Our easy asian wings are fall-off-the-bone moist and pleasantly sticky. They have a lovely savoury sweet flavour and just the right amount of garlic.

  • Author: Crosby’s Molasses
  • Category: Savoury dishes


  • 2 lbs chicken wings
  • ¼ cup Crosby’s Fancy Molasses
  • 2 Tbs. soy sauce or gluten-free tamari
  • 1 Tbsp. chili sauce
  • 1 Tbsp. sesame oil
  • 1 Tbsp. hoisin sauce (can substitute molasses)
  • 1 Tbsp. rice vinegar
  • 2 cloves garlic, pressed
  • 1 inch fresh ginger, grated or minced



  1. Combine all ingredients, except wings.
  2. Toss wings with mixture. Spread in a single layer on a parchment lined cookie sheet. (Or a well-oiled cookie sheet).
  3. Bake at 450 F for 25 minutes, flipping halfway through.
  4. Turn oven to broil and broil 3-5 minutes, flip then broil again

Looking for food inspiration?

Sign-up today and get Crosby Molasses news, recipes and giveaways straight to your inbox!



  • April 21, 2021

    Jean Buennagel

    Any recommendations for chili sauce?
    Do you have a “home made” recipe?
    Should it be a hot sauce?
    Thank you.
    The recipe looks so delicious!

    • June 11, 2021

      Marie-Pierre Lessard

      Hello Jean,
      You can use any chili sauce. We have never tried with hot sauce. If you try it, let me know :)

  • March 17, 2020


    These wings are delicious and quick to whip up! They develop a beautiful deep bronze glaze as they bake. The meat is moist and falls off the bone. I was roasting root vegetables in the oven with the wings so lowered the temperature to 425°. My wings were small and were done in just under 25 minutes. They need to be watched closely under the broiler. The sticky glaze has a tendency to burn. I let the chicken marinade in the molasses mixture for about 18 hours, and reserved the excess marinade to reduce with additional molasses while the wings were in the oven. The reduction was an excellent dipping sauce for the oven roasted root vegetables.

  • January 31, 2020

    Ben Mcfarlane

    As a parent, I really like the incentive part of this recipe.

    • February 27, 2020

      Crosby Molasses

      Hi Ben, Unfortunately the magic wore off after a while. Now my husband does the vacuuming :)

  • February 3, 2018

    Deborah Cantwell

    O.M.G. these were the worst chicken wings I have ever made.. The burned in the time given to cook them , I did not broil as they siad God…Will NEVER make these again.

    • February 22, 2018

      Crosby Molasses

      Dear Deborah, I’m sorry that the recipe didn’t work for you. If you have had great success with other wings recipes you could always just use the sauce from this recipe.

  • March 19, 2017

    Cheryl Rupp

    Trying these for sure.. I’ll bet this sauce would be great on baby back ribs!!!

  • July 30, 2014

    Karen Ford

    I will definitely try this recipe – tired of buying honey garlic in a bottle at the store :-)

    • July 31, 2014

      Hi Karen, I figure why buy what you can easily make at home. Enjoy!

  • May 2, 2014

    Charlotte McPhee

    These wings are delectable and so, so easy to make! I will be making them over and over again! They will be on the menu the next time I entertain!

  • April 5, 2014

    Margaret Delgatty

    Oh, my… I think my erstwhile favourite Barbecued Chicken Wings recipe has just been supplanted! Don’t know that I’d call this recipe ‘near effortless’; I think wings are going to be fiddly no matter how you do them. But this method is a great improvement over flouring and browning the wings before baking them…

    The molasses produces a richer flavour than any teriyaki type marinade I’ve made before, and I had the foresight to make up 1 1/2 recipes of the coating just to make sure the wings would be adequately covered with it. And then I basted them with the leftover sauce, for the same reason. And then I gobbled up probably half the recipe… Thanks!

    • April 7, 2014

      Hi Margaret, I love your idea of making extra sauce, since they can never be too sticky! Glad you enjoyed the recipe.

  • April 3, 2014

    Margaret Delgatty


  • March 15, 2014

    helen cecckin

    if i was using ginger powder and garlic powder,how much should I use?

    • March 17, 2014

      Dear Helen, I have never made the recipe with dried ginger and garlic so I would suggest that you start with 1/2 tsp. of each and then taste the sauce to see if it has enough flavour for you. Good luck and enjoy.

  • March 8, 2014


    Can’t wait to try this on wings…I LOVE molasses on just about everything.

    • March 10, 2014

      Hi Candace, I hope you enjoy them. They’re a little addictive though so be warned.

Post a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star