Sticky Chicken Wings Glaze (Printable version)

Succulent wings coated in a sticky, sweet, and tangy glaze for effortless flavor.

# What You'll Need:

→ Chicken

01 - 2.2 lbs chicken wings, split and tips removed

→ Marinade & Sauce

02 - 3 tbsp soy sauce
03 - 3 tbsp honey
04 - 2 tbsp brown sugar
05 - 2 tbsp ketchup
06 - 2 tbsp rice vinegar or apple cider vinegar
07 - 1 tbsp sriracha or hot sauce (optional)
08 - 2 cloves garlic, minced
09 - 1 tsp grated fresh ginger
10 - 1 tbsp sesame oil
11 - ½ tsp freshly ground black pepper
12 - ½ tsp salt

→ Garnish

13 - 1 tbsp sesame seeds
14 - 2 tbsp sliced green onions

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - In a large mixing bowl, whisk together soy sauce, honey, brown sugar, ketchup, rice vinegar, sriracha, garlic, ginger, sesame oil, black pepper, and salt until well blended.
03 - Add the chicken wings to the marinade and toss thoroughly to coat. Allow to marinate for at least 15 minutes, or up to 2 hours to enhance flavor.
04 - Place the marinated wings in a single layer on the prepared wire rack over the baking sheet. Reserve any remaining marinade for later use.
05 - Bake the wings for 25 minutes. Then flip each wing and brush with the reserved marinade. Continue baking for an additional 15 minutes until the wings are sticky, caramelized, and fully cooked.
06 - Transfer the cooked wings to a serving platter. Optionally, sprinkle with sesame seeds and sliced green onions. Serve immediately while hot.

# Expert advice:

01 -
  • The sauce caramelizes into a glossy, finger licking glaze that clings to every crispy edge.
  • You only need one bowl and a baking sheet, no deep fryer or complicated steps.
  • They taste like takeout but cost a fraction and you control the heat and sweetness.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip the wire rack, wings baked directly on the sheet turn soggy underneath no matter how high the heat.
  • If the glaze looks thin, brush it on twice during the second bake, it will thicken as it cools and cling better.
  • Always reserve some marinade before the raw wings touch it, then you can brush safely without worrying about food safety.
  • For extra crispiness, switch the oven to broil for two to three minutes at the very end but stay close because sugar burns fast.
03 -
  • Pat the wings dry with paper towels before tossing them in the marinade, it helps the sauce stick better and the skin crisp up faster.
  • Line your baking sheet with foil for easier cleanup, the glaze drips and caramelizes and can be a pain to scrub off otherwise.
  • Taste the sauce before you coat the wings, if it is too sweet add a splash more vinegar, if too salty add a little water or extra honey.
  • Make the glaze a day ahead and store it in the fridge, the flavors meld and deepen overnight.

Go back