Best Sticky Chicken Wings Recipes

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STICKY CHICKEN WINGS



Sticky Chicken Wings image

These wings make for an addictive snack at a casual party and are just as good when served for dinner with cooked rice and steamed broccoli.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h45m

Number Of Ingredients 7

3/4 cup packed light-brown sugar
1/4 cup fish sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons soy sauce
1-inch piece fresh ginger, smashed and peeled
1 serrano or jalapeno chile, halved lengthwise, plus sliced chile for serving (optional)
2 pounds chicken wings, cut in half at joint (wing tips removed)

Steps:

  • Preheat oven to 300 degrees. In a 9-by-13-inch baking dish, whisk together brown sugar, fish sauce, lemon juice, and soy sauce until sugar dissolves, 2 minutes. Add ginger, chile, and chicken wings; toss to coat. Arrange wings in a single layer.
  • Bake wings 1 hour. Increase heat to 450 degrees and bake until sauce is reduced and wings are glazed, 30 to 35 minutes more, turning wings occasionally. Serve wings with sliced chile, if desired.

Nutrition Facts : Calories 406 g, Fat 17 g, Protein 25 g

STICKY CHINESE CHICKEN WINGS



Sticky Chinese Chicken Wings image

Recipe video above. My family recipe for the ultimate Sticky Chinese Wings, perfected over years with many heated debates! Many of the ingredients can be substituted and you'll still get a similar flavour - refer to the notes. Spiciness: A hint of spicy from the chilli sauce, can be omitted.

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Finger Food     Main     Party Food     Snacks

Time 1h

Number Of Ingredients 17

1.5 kg /3 lb chicken wings (, cut into drumettes and wingettes (Note 1))
1/2 tsp sesame oil (, toasted )
2 tbsp lemon juice
2 tbsp Chinese cooking wine ((Shaoxing wine, sub Mirin, dry sherry))
2 tbsp soy sauce (, light or all purpose)
2 tbsp brown sugar or honey
1 1/2 tbsp hoisin sauce
1 1/2 tbsp oyster sauce
1/4 cup ketchup (or Aussie tomato sauce)
1 tbsp chilli garlic sauce (or sambal oelek (adjust spiciness to taste))
4 cloves garlic (, minced)
1 tbsp ginger (, finely grated)
1/2 tsp five spice powder
Finely sliced shallots/scallions
Sesame seeds
Coriander/cilantro leaves
Finely sliced fresh chili

Steps:

  • Mix Marinade ingredients.
  • Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
  • Preheat the oven to 180C/350F.
  • Line baking tray with foil then greaseproof paper (you'll thank me later).
  • Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
  • Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
  • The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
  • Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

Nutrition Facts : ServingSize 207 g, Calories 362 kcal, Carbohydrate 8 g, Protein 50.2 g, Fat 13.1 g, SaturatedFat 3.6 g, Cholesterol 152 mg, Sodium 798 mg, Sugar 5.3 g

BEST-EVER STICKY WINGS



Best-Ever Sticky Wings image

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.

Provided by Lennie

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

STICKY BAKED CHICKEN WINGS



Sticky Baked Chicken Wings image

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h50m

Yield serves 4

Number Of Ingredients 10

2 pounds chicken wings, split and tips discarded
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon lime juice, from 1 lime
3 tablespoons clover honey
1 tablespoon Korean chili paste
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons lime juice
1 clove garlic, peeled and smashed

Steps:

  • For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours.
  • Preheat the oven to 425 degrees F.
  • Spread the wings on a rimmed baking sheet and bake for 20 minutes.
  • For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes.
  • Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve.

STICKY HONEY CHICKEN WINGS



Sticky Honey Chicken Wings image

This honey chicken wings recipe was given to me by a special lady who was like a grandmother to me. -Marisa Raponi, Vaughan, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 dozen.

Number Of Ingredients 6

1/2 cup orange blossom honey
1/3 cup white vinegar
2 tablespoons paprika
2 teaspoons salt
1 teaspoon pepper
4 pounds chicken wings

Steps:

  • Combine honey, vinegar, paprika, salt and pepper in a small bowl., Cut through the 2 wing joints with a sharp knife, discarding wing tips. Add remaining wing pieces and honey mixture to a large bowl; stir to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 375°. Remove wings; reserve honey mixture. Place wings on greased 15x10x1-in. baking pans. Bake until juices run clear, about 30 minutes, turning halfway through., Meanwhile, place reserved honey mixture in a small saucepan. Bring to a boil; cook 1 minute., Remove wings from oven; preheat broiler. Place wings on a greased rack in a broiler pan; brush with honey mixture. Broil 4-5 in. from heat until crispy, about 3-5 minutes. Serve with remaining honey mixture.

Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 147mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 5g protein.

STICKY CHICKEN WINGS



Sticky Chicken Wings image

You'll want to keep an extra stack of napkins nearby once people start reaching for these sweet and sticky wings. The brown sugar marinade makes every bite finger-lickin' good! -Laura Mahaffey, Annapolis, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 3 dozen pieces.

Number Of Ingredients 7

3-1/2 to 4 pounds whole chicken wings
1 cup packed brown sugar
3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter, melted
1 tablespoon Creole seasoning
1 teaspoon ground mustard

Steps:

  • Cut chicken wings into three sections; discard wing tips. In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Place chicken in a greased 13x9-in. baking dish. Bake, uncovered, at 375° until chicken juices run clear, 45-50 minutes. , Transfer the wings to a rack on a broiler pan. Broil 4 in. from the heat until crisp, 2-3 minutes on each side.

Nutrition Facts : Calories 65 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 271mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.

BEST STICKY CHICKEN WINGS



Best Sticky Chicken Wings image

For this recipe I strongly suggest to use fresh not frozen thawed wings as frozen will hold in too much water --- you may use 2 tablespoons minced fresh garlic in place of garlic powder but the fresh garlic tends to burn while cooking, the choice is up to you or you may use both the powder and fresh garlic, the butter will firm up only slightly when chilled but will melt and blend in with the other ingredients when baked --- plan ahead the wings need to marinate a minimum for 8-24 hours, overnight is better -- these wings are delicious!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 8h25m

Yield 2 pounds wings

Number Of Ingredients 9

3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter, melted (can use margarine)
1 cup packed light brown sugar
1 tablespoon creole seasoning
1 teaspoon mustard powder
1 -1 1/2 teaspoon garlic powder (can use less)
1/2 teaspoon fresh ground black pepper
2 lbs large chicken wings (tips removed)

Steps:

  • In a large bowl mix together first 8 ingredients until well combined.
  • Add in wings; toss to coat (make certain to cover the wings completely with the sauce).
  • Refrigerate for 8-24 hours (24 hours is better).
  • Set oven to 350°F.
  • Set oven rack to lowest position.
  • Place the wings on a large greased jelly-roll pan.
  • Bake for about 25-30 minutes or until cooked through.
  • OPTIONAL: for a crispy skin broil under broiler heat for about 4 minutes (can turn if desired).

Nutrition Facts : Calories 1968.5, Fat 119.1, SaturatedFat 49.5, Cholesterol 471.6, Sodium 9494.5, Carbohydrate 126.5, Fiber 1.5, Sugar 117.6, Protein 100

SWEET AND STICKY CHICKEN WINGS



Sweet and Sticky Chicken Wings image

Provided by Daphne Brogdon

Categories     appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 9

4 pounds chicken wings or drumettes
1/2 cup soy sauce
1/2 cup fresh lime juice
1/4 cup canola oil
1/4 cup honey
2 tablespoons grated fresh ginger
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1 small onion, chopped

Steps:

  • Put the chicken in a large resealable bag. Combine the soy sauce, lime juice, canola oil, honey, ginger, pepper flakes, garlic and onions in a large bowl and whisk to blend. Pour the marinade into the resealable bag and massage it into the chicken. Place in the refrigerator to marinate for at least 1 hour but not more than 2 hours total.
  • Heat a grill to medium heat.
  • Remove the chicken from the marinade, place on a baking sheet lined with paper towels and pat the chicken dry. Pour the marinade into a small pot and reduce by half over medium-low heat, about 10 minutes. Set aside to brush on the chicken when grilling.
  • Grill the chicken until the skin gets crispy, about 6 minutes. Flip, brush the cooked side with the reduced marinade and cook for another 6 minutes. Flip and brush again with the reduced marinade. Cook each side until nicely browned and slightly sticky, an additional 2 to 3 minutes per side. Transfer to a serving platter and serve.

MOM'S STICKY CHICKEN FROM 1972



Mom's Sticky Chicken From 1972 image

My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!

Provided by Cheryl Christensen Falkner

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h50m

Yield 6

Number Of Ingredients 11

3 pounds cut-up chicken
1 tablespoon garlic salt, or to taste
2 eggs
2 cups cornstarch
1 quart vegetable oil for frying
1 cup white sugar
½ cup vinegar
¼ cup water
¼ cup ketchup
1 tablespoon soy sauce (such as Kikkoman®)
1 tablespoon hot pepper sauce (such as Frank's RedHot®)

Steps:

  • Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
  • Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
  • Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
  • Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g

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HOW TO MAKE HOMEMADE STICKY CHICKEN WINGS | TOP 20.000 OVER COOKING RECIPES
2020-06-11 These Asian Sticky AND Crispy Asian Chicken Wings. The best party or game day food ever! These Asian wings have the perfect crunch and sticky sweetness - the BEST chicken wings! Our family recipe for sticky Chinese Chicken Wings! Sticky chicken wings is one of the most well liked of recent trending foods in the world. It’s simple, it’s ...
From best-cookingrecipes.netlify.app


STICKY ASIAN WINGS - GYPSYPLATE
2022-06-24 Pre heat the oven to 425°F. Pat the cut wings with a paper towel, removing as much moisture as possible. Toss with oil, salt and pepper. Set a wire rack on top of a baking sheet, and spray the wire rack with cooking spray. Place the wings skin side down on the wire rack and bake for 20 minutes.
From gypsyplate.com


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