Asian Sticky Wings

These Asian Sticky Wings are short on prep time and big on flavor.  They are bold, savory and sweet all at the same time.  Oh and they are low-carb.. bonus!Asian Sticky Wings - Yours And Mine Are Ours

I generally am not a fan of the typical wings… you know the kind with bones in them.   I want to like them and sometimes I will eat them but you can always tell by what remains on the plate whether I ate the wing or my husband did.  His is a nice clean little bone and mine has lots of bits on it or the plate is covered in bits and bone.  It just sorta grosses me out for some reason to get a bite of something that I’m afraid isn’t just meat.

These wings were completely the opposite whereas when I was finished, my plate was clean!  They are so flavorful and almost falling off the bone by the time that they are finished that I didn’t even notice any other little strange bits.  I know I know that’s not the correct terminology but really I don’t care to learn anything more that will creep me out when eating wings. : )

A little prep is needed for these Asian Sticky Wings but it’s well worth it.  Once you have the prep finished they are into the slow cooker where the sauce will thicken and do it’s magic to give the wings an incredible bold, sweet, and savory flavor!

These are low-carb but you will not want to eat them if you’re doing the Atkins diet and in the induction phase.  The recipe serves seven and has about 27.7 grams of carbohydrates per serving.

Do you prefer traditional or boneless wings?

Asian Sticky Wings - Yours And Mine Are Ours2

Asian Sticky Wings


  1. 5 pounds chicken wings
  2. 1 3/4 cup soy sauce
  3. 6 oz. tomato paste
  4. 3 teaspoons fresh ginger, minced
  5. 6 cloves garlic, minced
  6. 1/2 cup dry sherry
  7. 1 cup hoisin sauce
  8. 1 3/4 tablespoon fresh lime juice
  9. 5 1/4 tablespoons sesame seeds, toasted
  10. 1/2 cup green onions, thinly sliced
  11. 4 tbsp. truvia
  12. 3/4 tbsp. molasses


  1. Broil the chicken wings 10 minutes on each side or until browned.
  2. In a small bowl add soy sauce, tomato paste, minced ginger, minced garlic, sherry, truvia and molasses. Mix until blended.
  3. Add browned wings to your slow cooker and pour your sauce mixture over them.
  4. Cook on low for 5-6 hours or on high for 2-3. Baste wings about half way through cooking.
  5. When wings are almost finished take 1/4 cup of the sauce from the slow cooker and mix it in a small bowl with the hoisin sauce and lime juice.
  6. To serve place wings on a serving platter, drizzle with hoisin sauce mixture, toasted sesame seeds and green onions.

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About Tammy Northrup

Mother of five sons and one daughter, grandmother to two spunky girls and five of the sweetest boys ever, wife to a mostly amazing man .. okay he's all amazing most of the time, blogger, food lover and onion hater.

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