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5 from 3 votes

Sticky Asian Fried Chicken Wings

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 4
Author: Vanjo Merano


  • 2 lbs. chicken wings separated at joints
  • 5 tablespoons cornstarch
  • 1 1/4 tablespoons sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup honey
  • 1 teaspoon sesame oil
  • 1/4 cup water
  • 1/2 cup spicy banana ketchup
  • 1 teaspoon minced garlic
  • 1 thumb ginger minced
  • 2 tablespoons sherry cooking wine or mirin
  • 1 teaspoon cornstarch diluted 3 tablespoons light soy sauce
  • 1/4 cup chopped scallions
  • 2 tablespoons toasted sesame seeds
  • 2 cups canola oil


  • Rub salt and ground black pepper all over the chicken wings. Let it stand for 30 minutes.
  • Heat the cooking oil in a deep cooking pot.
  • Dredge the chicken wings in cornstarch. Deep fry for 8 to 10 minutes or until the chicken is cooked and the texture becomes crisp. Place the chicken in a plate lined with paper towels.
  • Meanwhile, make the glaze by heating a wok or wide pan.
  • Pour-in water, honey, ketchup, ginger, garlic, sesame oil, cooking wine. Stir to mix well. Let boil.
  • Add the soy sauce and cornstarch mixture. Stir.
  • Once the mixture becomes thick, add the fried chicken wings. Toss until the wings are coated.
  • Sprinkle toasted sesame seeds and chopped scallions.
  • Transfer to a serving plate.
  • Serve. Share and enjoy!


Serving: 4g