Best 17 Sticky Chicken Wings Recipes

STICKY HONEY 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.

STICKY BAKED CHICKEN WINGS

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 CHICKEN WINGS

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.

CRANBERRY GLAZED STICKY CHICKEN WINGS

Steps:

• Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.
• Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more.
• Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
• Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.
• Sprinkle the remaining scallion greens over the top of the wings. Serve while hot.

SWEET AND STICKY CHICKEN WINGS

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.

STICKY SESAME CHICKEN WINGS

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
• Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.
• Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

JOHNNY JALAPENO'S HOT AND STICKY CHICKEN WINGS

Steps:

• SAUCE: Heat butter in a medium saucepan. add onion, garlic and jalapeno peppers. saute' for 1-2 minutes.
• Add remaining sauce ingredients, heat to a boil, stirring occasionally. Reduce heat and simmer 20 minutes or until thickened.
• CHICKEN: Meanwhile, heat oil in deep fryer or dutch oven to 350°F To a plastic grocery bag, add flour and garlic powder.
• When oil is ready, dredge chicken in flour mixture, shake off excess flour and place into hot oil. Reduce temperature to medium, cover and fry for about 3-4 minutes. Uncover, stir to turn chicken, and continue frying until golden and cooked through. NOTE: Do in batches, do not overcrowd chicken pieces.
• Using a strainer, remove chicken pieces and place immidiately into JJ's hot sauce. toss to coat and serve with bleu cheese dressing and lots of napkins.

SLOW-COOKER STICKY CHICKEN WINGS

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a 4- or 5-qt. slow cooker. Stir in barbecue sauce, soy sauce and 1/4 cup chopped green onions. Cook, covered, on high 3-4 hours or until tender. Sprinkle with sesame seeds and remaining green onions.

STICKY MAPLE PEPPER GLAZED CHICKEN WINGS

Steps:

• Preheat oven to 425°. Line two 15x10x1-in. baking pans with foil and coat with cooking spray; set aside. , Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a shallow bowl, combine flour, baking powder, pepper, salt and garlic powder. Add wing pieces, a few at a time, and toss to coat; shake off excess., Place on prepared baking sheets. Bake until no longer pink, 40-50 minutes, turning once. Meanwhile, in a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; simmer until thickened, 5-7 minutes, stirring frequently. Drizzle over wings; toss to coat. If desired, top with chopped green onions.

STICKY CHICKEN WINGS

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.

STICKY GINGER GARLIC CHICKEN WINGS

Steps:

• In 1-quart saucepan, combine all glaze ingredients; bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
• In 2-gallon resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag; shake to coat. Add flour, seal bag and shake until chicken is coated with flour.
• Heat oven to 375°F. Line two baking sheets with heavy-duty foil; spray with cooking spray.
• Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when centers of thickest piece are cut.
• In large bowl, toss chicken with glaze.

STICKY HONEY-SOY CHICKEN WINGS - TYLER FLORENCE

Steps:

• Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces.
• In a shallow dish combine the soy sauce, ginger, cilantro, garlic, and lemon juice. Add wings and toss well to coat; marinate, refrigerated, for 2 hours.
• Remove wings from marinade and pat dry; season with salt and pepper.
• In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes.
• Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through.
• Garnish with sesame seeds and serve.

STICKY HONEY-SOY CHICKEN WINGS

Steps:

• Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, vinegar, ginger, cilantro, garlic, and lime juice, salt and pepper, honey and sesame seeds. Toss well to coat; marinate, refrigerated, for 2 hours. Remove wings from marinade. Preheat oven 400. Bake until done turning once. Meanwhile reduce remaining marinade until thick and baste wings during cooking time. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

BAKED STICKY CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the chicken wings in a roasting pan. Season with salt. In a medium bowl, stir together the mayonnaise, peach chutney, onion soup mix and hot water. Pour this over the chicken wings.
• Bake in the preheated oven until the sauce is brown and sticky, about 1 hour and 15 minutes.

GARLIC GINGER COCA COLA STICKY CHICKEN WINGS

Steps:

• 1. Heat a medium size pot on stove top. Add oil. Place the sliced ginger in oil. Season the wings with salt and pepper.
• 2. Brown the wings in batches until browned well on both sides. Remove ginger slices and discard. Add remaining ingredients. Make sure chicken is covered. Bring to a boil. Reduce to a simmer and simmer 30 minutes or until reduced and thickened.

SWEET 'N' STICKY CHICKEN WINGS

Steps:

• Preheat the oven to 220 C (around 425 F).
• Put the chicken wings in a baking tray.
• Mix the mustard and honey with the juice from the lemon.
• Add the garlic to the mixture along with some pepper and salt.
• Toss the wings in the marinade and roast for 40 minutes.
• By this time they should be a lovely brown.
• Turn the wings and cook for another 10 minutes until nice and dark.
• Serve with lots of napkins!

STICKY CHICKEN WINGS

Steps:

• 1. Mix together all ingredients except chicken wings in a small saucepan, bring to a simmer and cook until all ingredients are combined and sugar is dissolved. (Sometimes I put them in a large glass measuring cup and microwave for 2 minutes instead)
• 2. When cooled, pour oven chicken wings in a small casserole pan, or in a plastic freezer bag. Let marinate at least 1 hour, flipping over occasionally, if necessary.
• 3. Preheat oven to 375F. Place marinated chicken wings in casserole (if not already there), and into the oven. Bake for about 1 hour, turning every 15 minutes, until sauce is glazed over the wings and sticky.