Community Pick
Best-Ever Sticky Wings
photo by katielgarcia
- 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
- Preheat oven to 425F; have ready a shallow baking pan that you've lightly sprayed with nonstick cooking spray.
- Arrange chicken wings in prepared pan; lightly sprinkle both sides of wings with salt and pepper (go easy on the salt).
- Bake in preheated oven for 15 minutes.
- 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.
- 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.
- After the wings have baked for 15 mins, remove from oven and drain off any accumulated fat.
- Pour the sauce over the wings and return to oven.
- 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.
- Wings should be well glazed and sticky when done.
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Reviews
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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 :)
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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!
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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!
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Tweaks
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Thanks for recommending this to me for my May menu! I did not take a photo though, because I made the sauce with chicken leg quarters instead of chicken wings> I was, however, going to take a picture just to show you how they turned out my my family devoured them before I had the chance! The sauce was so good and even my kids loved the taste! I will be making this again and I may even try it with boneless chicken breast too! Thanks for posting!
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