Sticky Chicken Wings
This recipe has one of the most succinctly descriptive and accurate names we’ve ever written: these baked chicken wings are indeed quite sticky … and in the best way possible.
It’s all thanks to the marinade, which is full of sweet stuff — mirin, hoisin, ketchup, and brown sugar — that caramelizes when we put the wings in the oven, creating a thick, thick glaze. But the marinade isn’t just sticky business; it’s also full of umami, aromatics, and spice. Think: funky oyster sauce, spicy sambal oelek, nutty sesame oil, punchy garlic, and warm, peppery Chinese five-spice powder.
Since these chicken wings are baked, they’re really easy to make. All you have to do is toss the chicken wings in the marinade, let it rest in the fridge for a hot minute, and then spread them out on a parchment- and foil-lined sheet pan (because, you know, sticky). It’s a slow bake, but you get all the joy of wings without the fuss of the fryer: the meat turns out super, super tender; the skin gets nice and crispy; and the sauce brings wonderful flavor and a perfect amount of heat.
We garnish the sticky wings with green onion, cilantro, Fresno pepper, and sesame seeds — it’s a marvelous combination. The sesame adds a delicate crunch; the chiles a touch more heat. But we especially love the freshness of the herbs and alliums against the rich wing sauce.
Sticky chicken wings are the ideal game day snack: they’re quick and easy, taste great with light beer, and most importantly, everyone will love them. A host’s dream!
Servings: 8 to 10
Sticky Chicken Wings
To make the marinade: In a medium bowl, combine the ketchup, soy sauce, mirin, lemon juice, hoisin sauce, oyster sauce, sambal oelek, brown sugar, sesame oil, five-spice powder, garlic, and ginger. Stir until completely combined.
To make the chicken wings: Place wings in a large bowl. Reserve 2 tablespoons of the marinade, and pour the rest over the wings. Toss well. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
Preheat the oven to 350º. Line a rimmed sheet pan with aluminum foil and parchment paper and then spread the wings in one even layer.
Bake the wings for 25 minutes, then brush them with the remaining marinade and pan juices. Bake for 10 minutes more and then brush with the pan juices. Continue to bake until the wings are starting to char on the edges, 10 to 15 minutes more.
Garnish the wings with the green onions, cilantro, Fresno peppers, and sesame seeds, and serve hot.
Recipe adapted from: Recipe Tin Eats