After the latest sneak recipe from my latest book, My Little SoHo Kitchen, Creamy Hummus with Roasted Cauliflower which is totally good for you with creamy chickpeas and totally meat-free… here is my diplomatic recipe for all you meat lovers out there: Sticky Chicken Wings.
Another great appetizer, another happy family member, another new tradition…
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Sticky Garlic Chicken Wings
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and savory chicken wings, perfect for parties or a casual weeknight dinner. These sticky wings are unbelievably easy to make!
Ingredients
- 2 lbs (907 g) chicken wings
- 5-8 cloves garlic
- 3 Tbsp light soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sherry, port or beer
- 1/2 tsp ground white pepper
Instructions
- Wash chicken wings under cold running water and drain well.
- Mix marinade ingredients in a bowl.
- Place chicken wings in a clean bag, pour in marinade, and squish the bag lightly to coat the wings evenly. Marinate for at least 2 hours.
- Preheat oven to 350°F (180°C).
- Line a baking tray with foil and arrange chicken wings on it. Reserve leftover marinade.
- Bake for 25 minutes, until chicken wings are slightly charred. Pour reserved marinade over the wings and bake for another 10 minutes, until crusty.
- Serve immediately.
Notes
- For a deeper glaze, broil the wings during the last 2-3 minutes of baking, watching carefully to prevent burning.
- To make it spicier, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade.
- Leftover wings can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 3 wings
- Calories: 250
- Sugar: 10
- Sodium: 500
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
How do I get the sticky garlic glaze to cling to the wings?
Pat the wings dry before cooking so the skin crisps up, giving the glaze something to stick to. Toss the wings in the glaze while they’re still hot so it coats evenly. 
Can I bake these wings instead of frying them?
Yes, bake at 425 degrees Fahrenheit on a wire rack for 40 to 45 minutes, flipping halfway through. The skin won’t be quite as crisp as fried, but it gets close.
How much garlic goes into the sticky sauce?
Sticky garlic sauces for wings usually use several cloves, often minced or grated finely so the garlic flavor infuses the glaze rather than leaving chunks. Adjust to your preference.
