Sticky Wings

Craving sticky wings with just the right balance of sweetness and savory flavor? These sticky wings hit that mark, combining a mouthwatering sauce and a caramelized finish. Whether it’s game day or a family dinner, this recipe makes wings that everyone will love. With a rich marinade that infuses each bite with flavor, these wings are a delicious take on a classic favorite.

What Are Sticky Wings?

Sticky wings are a delicious twist on classic chicken wings, known for their rich, caramelized coating that clings to each piece. Unlike traditional wings that might be simply seasoned or tossed in hot sauce, sticky wings are coated in a sweet and savory sauce made from ingredients like honey, soy sauce, and brown sugar.

This sauce creates a glossy, sticky finish as it cooks, clinging to the wings and delivering intense, concentrated flavors with each bite. Perfectly balanced between sweet and salty, sticky wings are all about the sauce and the way it transforms basic wings into a crave-worthy treat.

The Secret to Perfect Sticky Wings

The key to these wings is the marinade and cooking method. Marinating the wings allows them to absorb the flavors of garlic, ginger, and Chinese five-spice powder, giving them depth beyond the typical wing. By baking them, you get a slightly charred, crisp edge that holds up to the sticky sauce.

Serving Suggestions for Sticky Wings

These wings are incredibly adaptable, making them easy to pair with various sides to round out a complete meal. Here are a few ideas to serve alongside your sticky wings:

• Baked Fried Rice: The baked fried rice absorbs the rich, sticky sauce, enhancing each bite.
• Roasted Vegetables: Try seasoned veggies like carrots, bell peppers, or broccoli to add a light, fresh contrast to the bold wing flavors.
• Simple Salad: A crisp, refreshing salad brings balance to the meal, adding a fresh bite alongside the wings.

Tips for the Best Sticky Wings

A few small steps make a big difference in bringing out the full flavor and texture of these wings. Keep these tips in mind when preparing:

• Marinate for Longer: If you have the time, marinate the wings overnight for maximum flavor infusion.
• Use Fresh Ingredients: Freshly minced garlic and grated ginger provide the best flavor compared to pre-minced or powdered versions.
• Broil for Extra Crispiness: After baking, broil the wings briefly for added caramelization and crispness.

Customize Your Sticky Wing Sauce

The sauce in this recipe can be easily modified, allowing you to adjust ingredients to match your taste. Here are a few ways you can switch it up:

• Add Spice: For a kick, add crushed red pepper flakes or a dash of Sriracha.
• Sweeten It Up: Increase the honey or add a touch of brown sugar for a sweeter sauce.
• Tangy Twist: A splash of rice vinegar or lime juice can bring a tangy balance to the sauce, making it brighter and zestier.

Storing and Reheating Leftovers

Proper storage and reheating keep your wings just as tasty as when they were fresh out of the oven. Leftover wings can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350°F until warmed through or use a skillet to keep the sauce thick and sticky. For the best results, avoid microwaving, which may reduce their crispiness.

Sticky Wings

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings 8

Calories 434 kcal

Ingredients

  

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• 4 pounds chicken wings separated into drumettes and wingettes
• 1/2 cup soy sauce
• 1/4 cup honey
• 3 tablespoons brown sugar
• 3 tablespoons rice vinegar
• 3 tablespoons oyster sauce
• 3 tablespoons hoisin sauce
• 1/4 cup sesame oil
• 6 cloves garlic minced
• 2- inch piece of ginger grated
• 2 teaspoons Chinese five-spice powder
• 1/2 cup water
• 2 tablespoons cornstarch mixed with 4 tablespoons water to thicken sauce
• 2 tablespoons sesame seeds toasted
• 1 scallion finely sliced

Instructions

 

• In a large bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, garlic, ginger, and Chinese five-spice powder until well combined.
• Add the chicken wings to the bowl and toss until they are evenly coated in the marinade.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to fully develop.
• Preheat your oven to 400°F. Line two baking sheets with foil or parchment paper and place wire racks on top for easy cleanup.
• Arrange the wings in a single layer on the wire racks, reserving the marinade for later.
• Bake the wings for 35-40 minutes, turning halfway through, until they are golden brown and slightly charred on the edges.
• While the wings bake, pour the reserved marinade into a large saucepan. Add 1/2 cup of water and bring the mixture to a boil over medium heat. Make sure it is a strong boil as this is important.
• Reduce the heat and let it simmer for 5-7 minutes, allowing the sauce to reduce slightly.
• Stir in the cornstarch slurry and continue simmering for another 2-3 minutes until the sauce thickens and becomes sticky.
• Remove the baked wings from the oven and transfer them to a large mixing bowl.
• Pour the thickened sauce over the wings and toss until they are evenly coated.
• Place the sticky wings on a serving platter, garnishing with toasted sesame seeds and sliced scallion for a fresh finish.

Nutrition

Serving: 1 portionCalories: 434kcalCarbohydrates: 21gProtein: 25gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 94mgSodium: 1185mgPotassium: 281mgFiber: 1gSugar: 15gVitamin A: 199IUVitamin C: 2mgCalcium: 58mgIron: 2mg

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