Sticky Chicken Wings

If you have a crowd to feed, look no further than this recipe for sticky chicken wings. Marinated in a sweet and slightly spicy Asian sauce, baked in the oven and then broiled until perfectly golden and crisp, they’re so good you may as well make a double batch. These party wings won’t last long!

Sticky wings get their name because they’re, well, sticky. The stickiness comes from the brown sugar used in the sauce, which caramelizes in the oven and becomes tacky. For simplicity, we make this recipe with store-bought bottled teriyaki sauce, but you can easily substitute with a homemade sauce like the one from our teriyaki chicken recipe.

No matter which route you take, your final destination will be the same: The tastiest, juiciest, stickiest oven-baked wings you’ll ever sink your teeth into.

Sticky Chicken Wing Ingredients

• Chicken wings
• Brown sugar
• Soy sauce
• Teriyaki sauce
• Butter
• Creole seasoning
• Ground mustard

Directions

Step 1: Separate the wing sections

Cut the chicken wings into three sections. Discard the wing tips.

Editor’s Tip: You may be able to find precut chicken wings, which are already separated into the tip, wingette and drumette sections. If not, you may be able to ask your butcher to do this step for you.

Step 2: Marinate the chicken

In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and ground mustard.

Add the chicken sections and toss to coat. Cover the bowl and refrigerate for eight hours or overnight.

Step 3: Prep the wings for baking

Drain the wings and discard any extra marinade. Arrange the chicken on a greased 13×9-inch baking dish.

Step 4: Bake and then broil until crispy

Bake, uncovered, at 375°F until the chicken juices run clear, 45 to 50 minutes.

Transfer the wings to a rack on a broiler pan. Broil 4 inches from the heat until crisp, two to three minutes on each side.

Editor’s Tip: Don’t walk away during this step! Keep a close eye on the chicken wings as they broil to ensure they don’t burn.

How to Store Sticky Chicken Wings

Leftover sticky wings should be stored in an airtight food storage container and kept refrigerated. The wings will stay fresh for three to four days. To reheat, warm them in a 350° oven until heated through.

Sticky Chicken Wing Tips

How do you cut chicken wings?

To separate the chicken wings, you’ll need a sharp knife (or kitchen shears) and a cutting board. Use your finger to locate the joint between the wing tip and the drumette. If you have trouble finding it, wiggle the two pieces back and forth to help you find the sweet spot where the two bones meet. Carefully cut to separate the sections, then repeat this process to separate the wingette and drumette.

What can I use wing tips for?

Since there is very little meat on wing tips, we generally advise separating them from the other wing segments and discarding them. If you hate the idea of throwing them away, you can place them in a storage bag and stash them in the freezer. Add them to the pot when you make your next batch of homemade chicken broth.

Can you make sticky wings in a slow cooker?

You can make sticky wings in a slow cooker. Use the sauce ingredients from our sticky wings recipe, but use the cooking method from our sweet and sour chicken wings. They should take about two to three hours on low.

What do you serve with sticky chicken wings?

Serve sticky chicken wings with game-day favorites like sweet and spicy party meatballs, slow-cooker Buffalo chicken dip or fried jalapenos. Sticky wings would make a great addition to any potluck spread.