Sticky Chicken Wings (Printable)

Tender wings glazed with a sweet, tangy sauce featuring garlic, ginger, and a touch of heat.

# What You'll Need:

→ Chicken

01 - 2.2 lbs chicken wings, split and tips removed

→ Marinade & Sauce

02 - 3 tbsp soy sauce
03 - 3 tbsp honey
04 - 2 tbsp brown sugar
05 - 2 tbsp ketchup
06 - 2 tbsp rice vinegar or apple cider vinegar
07 - 1 tbsp sriracha or hot sauce (optional)
08 - 2 cloves garlic, minced
09 - 1 tsp grated fresh ginger
10 - 1 tbsp sesame oil
11 - ½ tsp freshly ground black pepper
12 - ½ tsp salt

→ Garnish

13 - 1 tbsp sesame seeds
14 - 2 tbsp sliced green onions

# How-to Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - In a large bowl, whisk together soy sauce, honey, brown sugar, ketchup, vinegar, sriracha, garlic, ginger, sesame oil, black pepper, and salt.
03 - Add chicken wings to the marinade and toss to coat completely. Allow to marinate for at least 15 minutes or up to 2 hours for intensified flavor.
04 - Place wings in a single layer on the wire rack over the baking sheet. Reserve any leftover marinade.
05 - Bake wings for 25 minutes. Flip and brush with reserved marinade, then bake an additional 15 minutes until wings are caramelized and cooked through.
06 - Transfer wings to a platter. Sprinkle with sesame seeds and green onions if desired. Serve immediately.

# Expert Pointers:

01 -
  • These wings get shatteringly crisp on the outside while staying juicy inside, no deep fryer needed.
  • The glaze clings to every ridge and crevice, sweet and tangy with just enough heat to keep you reaching for more.
  • You can prep the marinade in under five minutes using pantry staples you probably already have.
  • They taste like takeout but cost a fraction of the price and let you control exactly how spicy or sweet they turn out.
02 -
  • Do not skip the wire rack, baking wings directly on the pan makes the bottoms soggy and pale.
  • Flip the wings only once halfway through, flipping too often releases the glaze before it has time to set and caramelize.
  • If your oven runs hot, check the wings at 35 minutes total to avoid burning the sugars in the glaze.
03 -
  • Use a silicone basting brush instead of a bristle one, it does not hold onto raw chicken marinade and cleans up in seconds.
  • If you like things spicy, add a pinch of red pepper flakes to the glaze or drizzle extra sriracha over the finished wings.
  • For a deeper color and flavor, swap half the honey for maple syrup or use dark brown sugar instead of light.

Go back