Sticky baked chicken wings, inspired by Chinese flavors, are a perfect combination of savory, sweet, and spicy. Marinated with a rich blend of ingredients, these wings offer a satisfying crunch with a sticky glaze that will have everyone reaching for seconds.
The best part? They’re baked, not fried, making them a healthier option without sacrificing flavor. Let’s dive into the recipe and tips to create this mouthwatering dish.
1. Sticky Baked Chicken Wings Recipe
Ingredients
- 3 lbs chicken wings, cut into drumettes and wingettes
- 1/4 cup coconut aminos, Bragg’s liquid aminos, or tamari
- 2 tablespoons natural peanut butter
- 2 tablespoons raw honey or pure maple syrup
- 3 teaspoons rice vinegar
- 3 teaspoons sesame oil
- 2 cloves fresh garlic, minced
- 1/8 teaspoon black pepper
- 1 teaspoon miso paste
- 1/4 cup homemade ketchup
- 1-2 tablespoons hot sauce, depending on heat preference
- 1 tablespoon fresh ginger, finely grated
- 1 teaspoon five spice powder
For Garnish
- Finely sliced green onions/scallions or chives
- Sesame seeds
- Fresh cilantro leaves
- Finely sliced fresh chili peppers (optional for extra heat)
Instructions
Prepare the Marinade
In a large mixing bowl, combine coconut aminos, peanut butter, honey, rice vinegar, sesame oil, minced garlic, black pepper, miso paste, ketchup, hot sauce, grated ginger, and five spice powder. Whisk until smooth and well combined.
Marinate the Chicken Wings
Add the chicken wings to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup and place a wire rack on top. Arrange the marinated wings on the rack, spacing them out for even cooking.
Bake the Wings
Bake for 35-40 minutes, flipping halfway through. Keep an eye on the wings during the last 10 minutes to ensure they become beautifully caramelized and sticky.
Broil for Extra Crispiness
For an extra crispy finish, broil the wings for 2-3 minutes at the end. Be careful not to overdo it, as the sugars in the marinade can burn quickly.
Garnish and Serve
Once baked, transfer the wings to a serving plate and sprinkle with green onions, sesame seeds, cilantro, and fresh chili peppers as desired.
2. Tips for Perfect Sticky Baked Chicken Wings
Use Fresh Ingredients: Fresh garlic, ginger, and cilantro elevate the dish by adding vibrant and authentic flavors.
Customize the Heat: Adjust the amount of hot sauce to your liking. For mild wings, use less or omit it altogether. For extra spice, add finely chopped fresh chili to the marinade.
Marinate for Longer: The longer the wings marinate, the deeper the flavors will penetrate. Overnight marination is ideal for the best results.
Use a Wire Rack: Elevating the wings on a rack allows hot air to circulate, ensuring even cooking and crispy skin without frying.
Don’t Skip the Broil: A quick broil at the end creates that signature sticky, caramelized texture on the wings.
3. Serving Suggestions
These sticky chicken wings are versatile and pair well with a variety of sides:
Steamed Jasmine Rice: The fluffy, fragrant rice absorbs the sticky glaze beautifully.
Stir-Fried Vegetables: A mix of bok choy, snap peas, and carrots adds a fresh and crunchy balance.
Asian Slaw: A tangy slaw with cabbage, carrots, and a sesame dressing complements the rich flavors of the wings.
Cucumber Salad: A light, refreshing cucumber salad with rice vinegar dressing helps cut through the richness.
Serve them as an appetizer, a main dish, or even as a crowd-pleasing snack for parties.
4. How to Store & Reheat Leftovers
If you find yourself with leftover wings (though it’s unlikely!), follow these steps to store and reheat them:
Storage: Place the leftover wings in an airtight container and refrigerate for up to 3 days.
Reheating: To maintain their crispy texture, reheat the wings in the oven at 375°F (190°C) for 10-12 minutes, or until heated through. Avoid microwaving, as it can make the wings soggy.
Freezing: For longer storage, freeze the wings in a freezer-safe container for up to 2 months. Thaw them in the fridge overnight before reheating.
Sticky baked chicken wings, with their bold Chinese-inspired flavors, are a guaranteed hit for any occasion. With a rich marinade, crispy skin, and sticky glaze, this dish is both easy to prepare and impossible to resist. Give it a try, and watch as these wings become a favorite in your household!
