Awesome Asian Wings – the recipe my kids go crazy for

Servings: 4-6 serving(s)

Prep time: 10 minutes

Total time: 40 minutes

Cooking time: 30 minutes

Take me to the recipe

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

This is how the vacuuming gets done at our house…

My kids are wild about this recipe for Asian Wings. They practically beg for it and don’t seem to understand that wings are a treat, not a Tuesday night supper. (Although you could make them tonight.)

Nothing I have ever cooked has made my kids more excited. Nothing. So I figure I might as well use this to my advantage.

  • Vacuuming needs to be done before you can eat the wings.
  • The bathroom needs to be cleaned before you can eat the wings.
  • Have you made your beds?

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

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.

Gluten-free version:

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

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

These have become a Friday night favourite in our house, an easy appetizer while I putter away making supper in that not-rushed-Friday sort of way.

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

Awesome Asian wing Recipe

Adapted from Budget Bites


  • 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 half way through.
  4. Turn oven to broil and broil 3-5 minutes, flip then broil again

Try our finger lickin’ oven “BBQ” chicken with molasses slather:
oven barbecued chicken with molasses slather

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17 thoughts on “Awesome Asian Wings – the recipe my kids go crazy for

  1. Candace says:

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

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

  2. helen cecckin says:

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

    1. 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.

  3. Margaret Delgatty says:


  4. Margaret Delgatty says:

    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!

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

  5. Charlotte McPhee says:

    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!

    1. Thanks Charlotte, glad the wings were a hit.

  6. Karen Ford says:

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

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

  7. Cheryl Rupp says:

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

  8. Deborah Cantwell says:

    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.

    1. Bridget Oland says:

      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.

  9. Ben Mcfarlane says:

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

    1. Bridget Oland says:

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

  10. Sadie says:

    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.

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