Sticky chicken wings are one of the ultimate crowd-pleasers, with kids and adults loving the finger-licking goodness! This recipe has classic sweet and salty flavours and is super-easy to prepare. Just make sure you leave enough time for the wings to marinate... and don't forget the napkins!
How to make sticky chicken wings: key tips
I just love the hack of placing all your chicken wings in a freezer bag and then pouring in the marinade. It makes marinating such a quick and mess-free process. Once the marinade is in the bag with the wings, use your fingers on one hand to work the sauce around the wings through the bag, while holding the top of the bag with your other hand, so that all the wings are generously coated.
You’ll know your wings are ready to take out of the oven when the fat has fully rendered from the pieces and the coating is brown and wonderfully sticky.
Key ingredients in this sticky chicken wings recipe
Choose chicken wings that are nice and meaty and well within their use-by dates. You can use just the wings or both wings and nibbles (see notes, below).
The honey, brown sugar and tomato and barbecue sauces are what make your wings ‘sticky’. The sugar component will caramelise as it cooks and cause the marinade to stick to the wings. Delicious!
Worcestershire sauce, soy sauce, garlic and ginger will all add flavour, saltiness and tang. Choose fresh garlic and ginger, rather than jar options, for the best aroma and bite.
If you love these wings, you’ll also love our top-rated marinated honey soy chicken wings and this tasty chicken wings recipe, which uses taco seasoning in the coating!
This recipe was originally submitted by sherrie76, a member of the Australia’s Best Recipe community. Introduction by Australia’s Best Recipe team and Natasha Shaw.
Ingredients
- 1/4 cup tomato sauce
- 1/3 cup barbecue sauce
- 2 tsp Worcestershire sauce
- 1 tbs soy sauce
- 1/4 cup brown sugar
- 1 tbs honey
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 kg chicken wings
Method
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Step 1Whisk all the ingredients together, except for the chicken wings in a jug.
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Step 2Place chicken wings into a large freezer bag, then pour in marinade.
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Step 3Refrigerate, turning the bag occasionally for at least 2 hours.
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Step 4Bake chicken at 200C in a baking dish, turning, for approximately 30 minutes or until chicken is cooked and sauce is brown and sticky.
Recipe Notes
You can marinate in a dish if you like, but I find a freezer bag easier to turn and takes up less room in the fridge.
If you like the sound of this recipe, you might also like these Crunchy Garlic Chicken Kiev Balls.
I made chicken wings before, but they turned out chewy. What can I do to make them better?
Chicken wings have a high ratio of skin to meat. While this is one of the reasons why they're so delicious, it also means you have to cook them well to make sure the skin is lovely and crispy instead of chewy. This recipe cooks the wings at 200C which is hot enough for some of the fat in the skin to render, which will help create that crispy skin. Make sure you spread the wings in a single layer in the baking dish so they can cook evenly.
What are the two types of chicken wings called?
When you're shopping for chicken wings, you'll usually see two options, the whole wing, or chicken nibbles. The whole wing is made up of the wingette and the drumette (plus the wing tip, which is usually cut off and discarded – or you can save them to add to your next stock!). If you buy the whole wing, you can either cook them whole or cut them at the joint into wingettes and drumettes. Alternatively, you can buy chicken nibbles, which already has the two parts separated and ready to cook!
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