Easy sticky baked chicken wings are always a crowd-pleaser, bursting with flavour. Sticky, sweet, and spicy, they’re deliciously messy, making those sticky fingers totally worth it.
These irresistibly tender, sticky baked chicken wings are glazed in a caramelised, savoury-sweet sauce that coats every inch of the meat. Baked to a luxurious, fall-off-the-bone tenderness, these succulent wings offer a rich, finger-licking experience. Marinated deeply and roasted until glossy, they are the ultimate soft, addictive snack or dinner that promises bold flavour with every bite. I can never stop at one.
Here’s why these Sticky Baked Chicken Wings are so loved
- Irresistible flavour profile: A combination of sweet, savoury, and spicy notes, creating a rich flavour profile.
- Perfect texture: Roasted until the inside is tender and falling of the bone.
- Easy to eat: Being small and manageable (especially the wingette part), they are the ultimate party snack.
- Caramelised coating: The glaze, made with hoisin, honey, soy, oyster sauce caramelises to create a deep, glossy, and sticky finish.
What to serve with Sticky Baked Chicken Wings
Classic & Crispy
- French fries: Crispy, golden, and perfect for dipping.
- Onion rings: A crunchy, savory, and popular choice.
- Garlic bread: Easy to make and great for soaking up sauce
Fresh & Crunchy (Best for balancing richness)
- Coleslaw: The acidity and crunch cut through the sticky sweetness.
- Garden Salad: Lightens up the meal with crisp veggies
- Asian Slaw: Tangy, light, and fresh option.
Frequently Asked Questions
Cooked sticky wings generally do not freeze well, as they lose their texture.
They will keep well in the refrigerator for 3 to 4 days.
Reheat in the oven or air fryer rather than the microwave. You may want to baste with a little extra sauce to refresh the glaze.
Marinate for 1 hour at most, as too much time in a salty marinade can draw out too much moisture and make the wings dry.
Hungry for more chicken recipes
You might like to try:
- Garlic butter chicken
- Easy one pot lemon chicken rice
- Oven baked chicken breast with feta and sundried tomatoes
- 30 minute parmesan herb crusted chicken tenders
These wings are dangerously easy to devour. Leave a comment and let me know how long they lasted in your house before disappearing!
Easy Sticky Baked Chicken Wings
Easy sticky baked chicken wings are always a crowd-pleaser, bursting with flavour. Sticky, sweet, and spicy, they’re deliciously messy, making those sticky fingers totally worth it.
6
servings10
minutes50
minutes1
hourIngredients
2 kg chicken winglets
1/4 cup hoisin sauce
3 tbsp honey
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sambal oelek or chilli garlic sauce
1 tbsp fresh grated ginger
2 garlic cloves minced
1 tbsp sesame oil
1 tsp Chinese five spice
1 tbsp Chinese cooking wine (Shaoxing)
Directions
- Pre and Marinade: Mix all ingredients in a large bowl. Cut the wings at the joints. Pat chicken wings dry with paper towel. Add chicken wings, ensuring they all thoroughly coated. Cover and refrigerate for no more than an hour.
- Preheat and Prep: Preheat oven to 180C (350F). Line a large baking tray with baking paper and foil for easy cleanup.
- Arrange: Remove wings from marinade, shaking of excess liquid to prevent steaming (reserve marinade). Place wings in a single tray with foil and baking paper, avoiding overcrowding.
- Bake: Bake for 45-50 minutes, depending on well done you like your chicken wings cooked.
- Baste: Baste the wings with the reserved marinade at 20 minutes and then at 30 minutes for maximum stickiness.
- Serve: Remove from the oven, garnish with sesame seeds and green onions.
Notes
- Tips for success
For maximum stickiness: ensure you shake off excess marinade before baking and only baste at 30 minutes and last 15 minutes.
Dry the wings: Patting the wings very dry with paper towels before marinating helps the skin get crisp.
Don't overcrowd: Wings need space to roast. If they touch, they will steam instead of roasting, resulting in soggy skin. Alternative crispiness: Mix 2 tbsp of baking powder (not baking soda) with the wings before adding the liquid to get extra crispy skin
