Sticky Chicken Wings (Printable Version)

Tender chicken wings coated in a sticky, flavorful glaze with hints of honey and soy sauce.

# 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 (optional)

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

# Step-by-Step:

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

# Expert Advice:

01 -
  • The glaze clings to every ridge and gets properly sticky without any deep frying.
  • You can prep the marinade in the time it takes your oven to warm up.
  • They taste like takeout but you control the heat and sweetness.
  • Leftovers reheat beautifully and somehow get even stickier the next day.
02 -
  • Don't skip the wire rack, wings sitting in their own drippings won't crisp and the glaze turns gummy instead of shiny.
  • If your marinade looks thin don't worry, it thickens as it bakes and clings better in the second half of cooking.
  • Broil for 2 to 3 minutes at the end if you want crackly edges, but watch them like a hawk or they'll burn in seconds.
03 -
  • Pat the wings dry with paper towels before marinating, a drier surface means the glaze grips better and caramelizes faster.
  • Use a meat thermometer if you're nervous, wings are done at 75°C (165°F) internal temperature but the sticky glaze makes it hard to tell by look alone.
  • Double the marinade and keep half aside for dipping, just make sure you don't use any that touched raw chicken.

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