Spicy Sticky Chicken Wings: Glazed with a soy sauce, hoisin, and chili garlic glaze, these baked wings are so addictive. You won't want to share the bowl! | macheesmo.com
Snack Time

Chili Garlic Sticky Wings

There’s a silver lining if you happen to have a completely busted March Madness bracket already (or if you just don’t care at all about the basketballs), these sticky chicken wings won’t judge you.

These wings won’t ask why you picked Iowa St. to win over UAB. They won’t question why you decided to double down on pajama time this morning instead of going for that jog.

These wings know that there is sports to watch this weekend and all they want to do is help.

I’ve made a fair amount of chicken wings over the years and all of them have different purposes. My low and slow wings are a great entry level wing as they are almost impossible to mess up and require just a few ingredients. Meanwhile, my other sticky wings recipe from years ago has a fairly complicated preparation and has a dry rub and a sauce. They are good, but not a spur of the moment thing.

These wings have a few more ingredients but are just as easy to make as the low and slow wings.

You could start these before a game and they would be ready by half time.

Spicy Sticky Chicken Wings: Glazed with a soy sauce, hoisin, and chili garlic glaze, these baked wings are so addictive. You won't want to share the bowl! | macheesmo.com

Spicy Sticky Chicken Wings

Just a moment please...

Yield
Serves 4.
Prep Time
Total Time

Sticky chicken wings glazed with a sweet and spicy chili garlic sauce and served with a heavy dusting of sesame seeds and scallions. Crazy addictive!

Ingredients

3 - 3 1/2 pounds chicken wings
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons preserves (cherry or similar)
1 tablespoon chili garlic sauce
1 teaspoon sesame oil
1 teaspoon kosher salt
1 teaspoon black pepper
Sesame seeds, garnish
Chives, garnish
Blue cheese dressing, for dipping
Print Recipe     Pin Recipe

Directions

1) Preheat oven to 425 degrees F. Line a baking sheet with heavy duty foil.

2) If you are starting with whole chicken wings, cut off the tips of the wings and then cut the flats and drumsticks apart. This is easily done by using a sturdy knife and slicing through the joint of the wing.

3) Mix soy sauce, hoisin, preserves, chili garlic, sesame oil, kosher salt, and pepper in a large bowl.

4) Add wings into the bowl and stir to coat wings well.

5) Spread wings out on baking sheet and pour any extra sauce over the wings. Bake for 20 minutes at 425 degrees F.

6) Remove wings and turn a few times to re-coat them in sauce. Return to oven for 15-20 minutes.

7) Check wings and turn another time. If they aren’t sticky yet, feel free to return them to the oven for another 5-10 minutes. It’s very hard to over-cook chicken wings.

8) When wings are glazed nicely, sticky and crispy in spots, remove and garnish heavily with sesame seeds and chives. Serve with blue cheese dipping sauce.

Chopping Wings

You can buy chicken wings in two ways these days. Some come already chopped up, but they charge you more for those. Personally, I like to buy the full wings and then just chop them up myself. You can save the wing tips for chicken stock if you want, but really you just want the drums and flats for this recipe.

Use a sturdy knife to cut through each joint to separate the parts. Once you get the hang of it, it doesn’t take long.

chicken wings chopped.

Chopped.

Sticky Chicken Wings Sauce

This sauce is dark and a bit mysterious. Well, it’s not mysterious to you because I’m giving you the recipe. But, it will be mysterious to anyone you serve these to because the flavors are so deep and interesting, but it’s tough to pick out any one single ingredient.

The ingredient that gives the sauce a serious kick is a huge spoonful of chili garlic sauce, but the ingredient that most people won’t be able to identify is preserves. I used cherry preserves, but almost any good quality preserve will work. It gives the sauce a little sweetness and makes it, well, sticky.

Sauce for sticky chicken wings.

Those are cherry preserves.

Stir the sauce together and then toss in your wings!

Sticky chicken wings tossed.

Tossed.

Baking the Chicken Wings

I like to bake these at a relatively high 425 degrees F.

One tip: Protect your baking sheets so you don’t have to soak them for hours. Just line the baking sheet with some heavy duty foil. Thank me later. Spread out the wings on the sheet and also pour over any sauce left in the bowl.

Sticky chicken wings ready to bake.

Please protect your baking sheets.

Once these have baked for 20 minutes, take them out and turn them all a few times to re-coat them with the glaze.

Turning sticky chicken wings.

Flip a few times.

Then another 20 minutes or so should do the trick. Again, it’s always a good idea to take out the wings and turn them so the get coated more with the sauce that is rapidly thickening beneath them.

The wings are done when they are browned in spots and the sauce has thickened nicely on them. You might even notice the sauce burned on the foil in spots. That’s why you have the foil there!

Chicken wings done.

Lookin’ good.

Pile these suckers high in a bowl and serve them sprinkled with sesame seeds and scallions.

Make these and save the weekend – even if you have a busted bracket!

Spicy Sticky Chicken Wings: Glazed with a soy sauce, hoisin, and chili garlic glaze, these baked wings are so addictive. You won't want to share the bowl! | macheesmo.com

 

More Game Day Appetizers!

 

How To Grill Chicken Wings

how to grill chicken wings

Slow Roasted Chicken Wings

Slow Roasted Chicken wings

Pepperoni Pizza Dip

pepperoni pizza dip link

Spicy Sticky Chicken Wings: Glazed with a soy sauce, hoisin, and chili garlic glaze, these baked wings are so addictive. You won't want to share the bowl! | macheesmo.com

12 comments on “Chili Garlic Sticky Wings

  1. I’m not a wing fan, but the sauce sounds great! Maybe some drumsticks and baked a little longer at say 350?

    1. That would work for sure. I’m not completely sure on baking time but would probably be 45ish minutes. Just check one to test doneness!

    1. Hey Vivian, almost every grocery store should carry it in the Asian section. The most common brand is in a clear container. If you can’t find it you can also just use Sriracha! Good luck!

    1. Incidentally, you should know that UAB is much more known for our hospital and our med school. If UAB had won against UCLA, they might have made us give up our bumper stickers that say, “Our nationally ranked team wears scrubs.”

  2. We do Thai Sticky Wings for our “Anything Butt” category for BBQ contests and that always scores well. These look really great too, the Hoisin is a great base to work with.

      1. No worries, Nick. I have done that before with other recipes and I can do it with these. I like what you do and appreciate it the site tremendously.

Leave a Comment