Best-Ever Sticky Wings

Submitted by Lennie

"This has become my #1 wings recipe; love 'em! I serve these as a main course, but I think they'd be great to serve as a snack or appetizer, or take to a potluck. My son and I really enjoy these (DH, on the other hand, hates wings of any kind; his loss); I hope your family enjoys them too."

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 4

ingredients

• 2 1⁄2 lbs chicken wings (separated at joint, with wing tips discarded or saved to make stock)
• 1⁄2 cup low sodium soy sauce
• 1⁄2 cup liquid honey
• 2 tablespoons ketchup
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ground ginger

directions

1. Preheat oven to 425F; have ready a shallow baking pan that you've lightly sprayed with nonstick cooking spray.
2. Arrange chicken wings in prepared pan; lightly sprinkle both sides of wings with salt and pepper (go easy on the salt).
3. Bake in preheated oven for 15 minutes.
4. While wings are in oven, whisk together the soy sauce, honey, ketchup, garlic powder and ginger; please note that the original recipe called for minced fresh garlic and minced fresh ginger, but I found they had a tendency to burn easily so went with the dried spices instead.
5. Feel free to use two minced garlic cloves and 1 tsp of freshly minced ginger, instead of the dried spices, if you want to give fresh a go.
6. After the wings have baked for 15 mins, remove from oven and drain off any accumulated fat.
7. Pour the sauce over the wings and return to oven.
8. Bake for 20 more minutes, turning wings over in sauce frequently (I do it every 4 or 5 minutes), so that they are thoroughly coated.
9. Wings should be well glazed and sticky when done.

Reviews

[katielgarcia]

This recipe is a great starting point, but here is the SECRET for awesome sticky wings: Use this same recipe, but add 1/3 cup brown sugar and about 4 tablespoons of hot sauce. Line baking sheet with aluminum, and "dip & flip" the wings every 5-10 minutes (takes a while for them to get sticky, be patient). With these simple changes, it is now BEYOND 5 stars!! Best wings I've ever had, hands down. I've made these for lots of people, and every single person raves about them :)

 

[Just Cher]

Oh my Lennie you really out did yourself. This recipe is fabulous. I made 4 lbs of wings and admit it took about 20 minutes or so longer to get the glazed sticky coating but it was well worth the wait. Messier than all get out but finger licking good! Darn good wings!

 

[LisaLouWho]

We had these as an appetizer during the Super Bowl. They were good but definitely needed a little "kick." Next time I think I'll add some hot sauce or red pepper flakes.

 

[J M.]

We wanted sticky wings, but drumsticks were what was on sale today (kosher chicken is expensive). Skipped the pre-bake (they're skinless drums, so far less fatty to begin with) and tossed everything into the crockpot. After 5 hours or so, they were a little overcooked, in that crockpot kind of way, and not at all thick and sticky, but nevertheless, delicious. Next time, I will try it with wings, in the oven because it's sure to be GREAT!

 

[Cindi-Marie-Bauer]

While these were good, I found the wings weren't completely cooked through after 35 minutes of baking in the oven, nor were they sticky, and the sauce was still runny, so I then reduced the sauce by half (removing about 5 ounces of the sauce from the pan), and I continued to bake the chicken an additional 20 minutes, but turning the chicken over after 10 minutes of baking time.  The wings were a bit sticky, and the sauce thickened up just slightly. The sauce from the baking dish did thicken up a bit while standing, so I drizzled some over the wings, plus dunked some of the meat itself in the sauce. Enjoyed the sticky wings, but next time I make them, I'll marinade the wings overnight in the sauce before baking them. That's what I did with another recipe, and  I think it adds more flavor to the wings. And before I bake the wings, I line the baking dish with Reynolds Wrap Non-Stick Aluminum Foil, for easier clean up.  In all, this was a good recipe, and I like that it doesn't call for a lot of ingredients. Will definitely make again someday!