Sweet & Sticky Asian BBQ Wings Recipe
I’m about to share something that’ll transform your wing game forever, and honestly, it involves way less work than you’d expect. These sweet and sticky beauties hit that perfect sweet spot between candy-coated indulgence and serious flavor depth, thanks to a genius combo of orange marmalade and Chinese five spice. Trust me, once you see how ridiculously simple this glaze comes together, you’ll wonder why you’ve been overthinking wings all this time.
Why You’ll Love these Sweet & Sticky Asian BBQ Wings
Why do these Asian BBQ wings deserve a spot on your dinner table tonight?
I’m obsessed with the perfect balance of sweet orange marmalade and tangy ketchup that creates this glossy, finger-licking glaze.
The Chinese five spice adds that mysterious, warm depth that makes you wonder what’s making these wings so irresistible.
These aren’t your typical backyard BBQ wings.
They’re sticky, sweet, and have just enough complexity to impress without requiring a culinary degree.
Plus, they bake entirely in the oven, so you won’t smell like smoke for three days afterward.
What Ingredients are in Sweet & Sticky Asian BBQ Wings?
The magic behind these irresistible wings lies in a surprisingly simple ingredient list that packs maximum flavor punch. You probably have most of these items hanging out in your pantry right now, which makes this recipe even more appealing when those wing cravings hit.
What I love about this recipe is how everyday ingredients transform into something that tastes like it came from your favorite Asian takeout spot. The combination creates layers of flavor that’ll have everyone asking for your secret, even though there’s really no secret at all.
Ingredients:
- 1 small onion, thinly sliced
- 1/2 cup orange marmalade
- 1/3 cup ketchup
- 2 tablespoons white vinegar
- 3 garlic cloves, thinly sliced
- 2 teaspoons Montreal chicken seasoning
- 1/4 teaspoon Chinese five spice powder
- 3 lbs chicken wings, sections (tips discarded)
- Cucumber slices (for serving)
- Celery ribs (for serving)
- Ranch dressing (for serving)
A Few Things About These Ingredients
The orange marmalade is doing serious heavy lifting here, bringing both sweetness and a subtle citrus brightness that sets these wings apart from typical BBQ versions. Don’t worry if you only have regular orange marmalade from the grocery store, it works perfectly.
Chinese five spice might sound exotic, but you can find it in most supermarket spice aisles these days. That little quarter teaspoon adds warmth and complexity without overwhelming the other flavors. If you can’t track it down, you could substitute with a pinch of cinnamon and allspice, though it won’t be quite the same.
Montreal chicken seasoning is basically doing double duty as both the wing seasoning and part of the glaze. It’s a blend that typically includes garlic, pepper, and herbs, so if you don’t have it, you could mix some garlic powder, black pepper, and dried herbs as a substitute.
The cucumber and celery aren’t just pretty garnishes, they’re actually essential for cutting through all that sticky sweetness. Trust me on the cooling crunch factor.
How to Make these Sweet & Sticky Asian BBQ Wings
Making these wings is honestly way easier than you’d expect for something that tastes this restaurant-quality. I’m talking three main steps here, and none of them require any fancy techniques or equipment you don’t already have.
Start with the Glaze
First things first, you’re going to make that gorgeous glaze that’s going to transform your regular chicken wings into something magical. Grab a pot and toss in your 1 small thinly sliced onion, 1/2 cup orange marmalade, 1/3 cup ketchup, 2 tablespoons white vinegar, 3 thinly sliced garlic cloves, 1/2 teaspoon of your Montreal chicken seasoning, and that 1/4 teaspoon Chinese five spice powder.
Set your heat to medium-low and let this mixture simmer away, stirring occasionally, for about 30 minutes. You’ll know it’s ready when it’s thickened up nicely and coats the back of your spoon. The smell alone will have your neighbors wondering what amazing thing you’re cooking over there.
Here’s the significant part though, and please don’t skip this step because I know you’ll be tempted to use all that beautiful glaze right away. You need to reserve 1/4 cup of this glaze and set it aside. This portion is going on your wings later, while the rest becomes your dipping sauce.
Prep and Bake Those Wings
While your glaze is doing its thing, crank your oven up to 400°F. Take your 3 pounds of chicken wing sections and sprinkle them with the remaining Montreal chicken seasoning. Don’t be shy with it, you want every wing getting some of that flavor love.
Arrange those seasoned wings in a single layer on a jellyroll pan. This is essential, no overcrowding allowed. If they’re all piled up on top of each other, you’ll end up with steamed wings instead of the crispy beauties we’re after, and nobody wants sad, soggy wings.
Pop them in the oven for 30 minutes, then flip each wing over and brush them with that reserved glaze you set aside earlier. Back into the oven they go for another 15 minutes, then flip them one more time.
The Final Flourish
Now comes the part that takes these from good to absolutely irresistible. Switch your oven to broil mode and give those glazed wings about 5 minutes under the broiler until they’re golden and getting those slightly charred edges that make your mouth water just looking at them.
While your wings are getting their final golden moment, take that remaining glaze and put it back on the stove to simmer. Add a little water if it’s gotten too thick while sitting around. This warm, glossy sauce is what you’ll serve alongside your wings for extra dipping action.
Arrange everything on a platter with those cucumber slices and celery ribs, because trust me, you’re going to want that cooling crunch to balance out all that sweet and sticky goodness. The ranch dressing is there for anyone who wants to take the cooling factor up another notch.
Sweet & Sticky Asian BBQ Wings Substitutions and Variations
Once you get comfortable with this basic recipe, you’ll discover there’s a whole world of tweaks and swaps that can make these wings uniquely yours.
I love swapping the orange marmalade for apricot jam when I’m feeling fancy. Honey works beautifully too, creating an even stickier glaze that’ll have you licking your fingers.
Want more heat? Add sriracha or chili garlic sauce to the glaze. Missing Chinese five spice? Try a pinch of ginger powder instead.
You can absolutely use this glaze on drumettes, thighs, or even grilled chicken breasts. The cooking times stay roughly the same.
What to Serve with Sweet & Sticky Asian BBQ Wings
When it comes to pairing sides with these sweet and sticky beauties, I’m all about balancing that rich, glossy glaze with something cool and crisp.
Think cucumber slices and celery sticks – they’re like little palate cleansers between bites. Ranch dressing makes everything better, obviously.
I love adding pickled vegetables or a simple coleslaw to cut through all that sweetness.
Rice works wonderfully too, soaking up any extra glaze that drips off the wings.
For drinks, something bubbly or citrusy helps cleanse your mouth between those finger-licking moments.
Final Thoughts
These Asian BBQ wings prove that sometimes the best recipes come from taking familiar flavors and giving them a little twist. The orange marmalade brings sweetness that balances the tangy ketchup, while Chinese five spice adds that unexpected depth.
I love how versatile this recipe is. You can prep the glaze days ahead, which honestly saves my sanity during busy weekends. The wings freeze beautifully too, so I often double the batch.
What makes these special isn’t just the flavor combo, it’s how approachable they are. No exotic ingredients, no complicated techniques, just solid cooking that delivers every time.
Sweet and Sticky Asian BBQ Wings
Ingredients
For the Glaze:
- 1 small onion thinly sliced
- 1/2 cup orange marmalade
- 1/3 cup ketchup
- 2 tablespoons white vinegar
- 3 garlic cloves thinly sliced
- 1/2 teaspoon Montreal chicken seasoning
- 1/4 teaspoon Chinese five spice powder
For the Wings:
- 3 lbs chicken wing sections tips discarded
- 1 1/2 teaspoons Montreal chicken seasoning
For Serving:
- Cucumber slices
- Celery ribs
- Ranch dressing
Instructions
- In a pot, combine onion, orange marmalade, ketchup, white vinegar, garlic, 1/2 teaspoon Montreal seasoning, and Chinese five spice powder.
- Cook over medium-low heat, stirring occasionally, until thickened, about 30 minutes.
- Reserve 1/4 cup of the glaze and set aside.
- Preheat oven to 400°F.
- Sprinkle wings with remaining 1 1/2 teaspoons Montreal seasoning.
- Arrange wings in a single layer on a jellyroll pan.
- Bake for 30 minutes.
- Turn wings over and brush with the reserved glaze.
- Bake for an additional 15 minutes, then turn wings over again.
- Heat broiler and broil wings until golden brown, about 5 minutes.
- Return remaining glaze to simmer, adding water to thin as necessary for dipping sauce.
- Serve wings with the warm glaze, cucumber slices, celery ribs, and ranch dressing.
Notes
Nutrition
Frequently Asked Questions
Can I Make These Wings in an Air Fryer Instead?
I’d recommend air frying these wings at 380°F for 12 minutes, flip them, brush with glaze, then cook another 8-10 minutes until crispy. You’ll get delicious results with less oil.
How Long Do Leftover Wings Stay Fresh in the Refrigerator?
I’d store leftover wings in the refrigerator for up to three days maximum. I always make sure they’re properly covered in an airtight container to maintain freshness and prevent contamination.
Can I Prepare the Glaze Ahead of Time?
Yes, I can make the glaze up to three days ahead. I’ll store it covered in the refrigerator, then reheat it gently before brushing on wings and serving as dip.
What’s the Best Way to Reheat These Wings?
I’d reheat the wings in a 375°F oven for 10-12 minutes until heated through. You can brush them with extra glaze halfway through reheating to restore that sticky coating.
Can I Use Frozen Wings for This Recipe?
I’d recommend thawing frozen wings completely before using this recipe. Frozen wings won’t cook evenly and will release excess moisture, preventing that crispy skin you’re after when baking.