Sticky Wings

Total Time:
48 min
15 min
33 min

6 servings

  • 1/2 cup chopped green onion
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Asian chili sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark Asian sesame oil
  • 1 teaspoon ground ginger
  • 2 cloves garlic, finely chopped
  • 2 pounds chicken wings, cut in 2 pieces at joint

Heat oven to 450 degrees F. Grease large baking pan.

Combine green onion, honey, soy sauce, chili sauce, oyster sauce, sesame oil, ginger and garlic in large bowl. Add wings; toss to coat. Place wings with sauce in single layer in prepared baking pan. Bake, turning occasionally, 25 minutes or until chicken is evenly browned.

Increase oven temperature to broil. Broil wings 6 inches from heat, turning occasionally, for 8 minutes or until sauce is thick enough to coat back of spoon. Remove wings to platter; spoon sauce over.

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    I have made this several times, such a delicious and simple dinner. My 3 year old and husband love them so much!!! I have used wings, drumsticks, and thighs on different occasions.
    This was a success recipe for me for my Sunday get together with friends and family...very tasty and can't get enough of this sauce! Everyone was asking for MORE!! I doubled the recipe which was a good thing, but if there are children eating I would lessen the chile sauce in the future...Thank you for such a winning recipe!
    I absolutely positively loooooved this recipe!! Of course I had to add more sauce about a third of the way cooked but I've never made or had such an interesting/delicious tasting chicken wing like this with a perfect balance of Sweet & Sour. I didn't use the Oyster sauce, and I bought Thai Chilli sauce (same as Asian sauce I presume and made this for the First time for my friends in College and they as well as my roomates LOVED it! One of my friends doubbed it "really finger lickin good" another used the adjective "amazing!" none of my friends ever considered my food AMAZING so thanks Food Network for a recipe i will be using for... well let's just say awhile lol.
    This is a great base recipe! So delicious and very versatile depending on your taste and what you have on hand.

    Didn't have enough honey, so added brown sugar; also lemongrass paste, a little cilantro paste, and a wee bit of 5-spice powder. Upped the chili sauce (Sriracha as we like spicy. Only had thighs - threw them in the oven for 15 min. with a little salt and pepper. Poured off the juice/fat, saving the juice which I poured into what was left of the sauce; simmered that on the stove. Then lightly coated the chicken with cornstarch, dipped in the sauce, and back into the oven at 400 for the rest of the time, and they came out delightful and had a nice crunch. Used the simmered sauce as extra dipping. Next time I'll cook them on a wire rack on a sheet so they aren't sitting in the fat.

    My SO said that this was outstanding, one of the best chicken dishes I've ever made! That's saying something after 20+ years.
    TRY THESE --....not so much the wings....I made them and they were not crispy enough for me but.....I made the marinade and divided it --

    half I used to marinate skinless\boneless chicken breast...then BBQed.....cut breast into strips and skewed...then topped the platter of skewed chicken with remaining marinade. A huge hit and DELISH!
    The sauce for this recipe is absolutely perfect! I like big flavor so I seasoned the wings with a mixture of salt, pepper, and ginger and then crisped the wings in the oven for 20 minutes at 400 degrees; turning them once halfway through. Then I added the sauce and baked as the recipe says. I did, however, skip the broiling bit as at the end of the bake time the sauce was perfectly carmelized and the wings had a beautiful color to them. My husband couldn't put them down and we were both sucking bones! I am making them today for another foodie friend of mine and they are sure to be a hit :
    AWESOME chicken wings! Who needs Asian chicken wings take-out when you an simply make these. YUM!
    I doubled this recipe and loved it, but broiling was not necessary at all for me. I took suggestions and crisped up the wings by placing them in the oven @ 400 degrees for 30 minutes first. I then poured the sauce on the wings & baked as directed for another 25 minutes. By the time they came out of the oven, they were nice and caramelized and just perfect. ENJOY!
    This. Is. Ridiculous. I love Asian flavors and the combination of the sweet and the heat. This dish is absolutely amazing and one that I make consistently. For a little heat add about 3/4 teaspoon red chile flakes and garnish with white and black sesame seeds when finished. Heres a dip that marries perfectly with these Sticky Wings:

    1 cup mayonnaise
    1 cup sour cream
    1 package/ 3/4 cup blue cheese crumbles (the more the better for me
    1 1/2 tablespoons honey
    1 teaspoon lemon juice
    1 bunch chives (add as much as you like
    Salt and pepper to taste.

    Absolutely great! I forgot to add both the garlic and ginger when I put the wings in the oven, but made a 2nd batch of sauce and added the missing ingredients and boiled it on the stove and used it as additional dipping sauce. I, too, have a gas oven and put them in the broiler for only 2 minutes each side -- more than adequate. This is a great recipe (although I could have cut back a little on the Asian chili sauce.
    One word.......DELICIOUS!
    I made it for my family and they approved! I wish I made a little bit more sauce so that more of it could be used on the brown rice that I made. They said it was delicious and I agreed. Thumbs up!
    My husband and I absolutely loved this recipe!! :) I used all organic ingredients and used wheat free soy sauce. We didn't use oyster sauce. I found it tastes better if the chicken marinates in the yummy sauce for about 5 hours in the fridge before cooking. I made another batch of the sauce recipe and then drizzled it over brown rice, greens, and put more on the chicken when it was done. I didn't need to broil the was plenty done after the 25 minutes in the oven. Yum! I will be making this over and over again!! :)
    Loved the flavor. The aroma while it was cooking was great. I did read the comments prior to making the wings so I was aware of timing issue when it came to broiling the wings. I basted the wings with the sauce as they cooked and used a asian garlic chili sauce which was spicy but good. Perfect! Everyone loved them. Made for my co-workers the next week, who loved them. I was definitely keep this recipe.
    So yummy! Good thing that I checked on it after 4 minutes of broiling cuz. the sauce started to burn. I have a gas oven so I find the temperature hotter than electric ovens or is it my imagination? Also, I find that after broiling, the sauce became more greasy so I only dished out the chicken wings with whatever leftover sauce there was. Other than that, it was delicious! A good balance between spicy and sweet!
    I have made this recipe about 3 or 4 times already and every time I make it it ALWAYS turns out delicious. You can edit it anyway you like and it's still good. The first time I made it I made it without oyster sauce and green onions and it was wonderful, this time i made it with the oyster sauce and green onions and it's still just as good. You won't be disappointed.

    FYI: If you want it to be stickier, cook the sauce down in a sauce pan and then pour it over the wings.
    I tried this for the first time tonight and let's say I should of left off the broiler. I was in the middle of preparing Emril's Sweet and Sour shrimp while cooking the wings. And my fire alarm goes off while cooking for my boyfriend. Embarrassing...But after reading toss to coat i figure swish wings around in sauce and bake. So i put the remaining green onions and mix in the pan like the photo shows. And realized I was suppose to save some to brush over the chicken when finished. But the broiling part almost ruined it (timed). I may try this again but i wasn't impress while eating around the burn pieces. So i put Average rating because it may have been just me...
    Tasty and flavorful. Best wings I've ever made. My whole family loved them. Definitely will make again.
    Not too bad, but a little too messy for me.
    I prefer the Twice Cooked Wings:

    im cooking these wings now... and so far they have been in oven for over an hour! omgsh!! way past my kids dinner time..

    and we just finish our dinner! and they were great!!! very tasty, and made sure they broil till they looked like the picture. i also put the sauce on chkn while it baked and then before it was time to broil i put the rest of the sauce in a pan so that it will be thick, then i used a brush to brush on chicken when i put to broil. then i turn the chicken after a good 20 min broil on one side and brush more sauce and broil again for ano 20 min. kids loved them!
    My husband usually hates home cooking because he loves eating out so much. These wings are one of the few things he's actually givin a thumbs up to and asked me to make for him again. The only thing I did differently was take from the broiler sooner because they were starting to burn and too much of the sauce evaporated. The sauce is so good I'm going to try it for a Mongolian Beef stir fry tonight and see how that goes.
    I really like the flavors in this dish and I used fresh grated ginger. I definetly increase the amounts used and cooked the wings with salt and pepper for 30 mins. before I put the rest on. They would have been to soft for me. Excellent.
    Made this for an appetizer and dessert party last night, and everyone loved them. The one big change I would make next time is to not put all the sauce in with the wings while they cook. The broiled side was nice and crispy, but the underside was pale and more like boiled meat. Nex time, I will only put about half the sauce in, and will turn them during the broling step so both sides are crispy (yes, I know they are supposed to be sticky, but we like ours a bit crispier). The flavor is great. I used all the ingredients as listed, didn't substitute anything.
    came out just like the picture. tasty and sticky
    I'm a passionate cook and I like to try different foods. I was making Egg Foo Young and needed a little something to add to the meal. Cooked up about 20 of these wings for 5 of us. My nephew about liked the serving dish clean.

    The wings were moist, great flavor.

    I ran out of the oyster sauce and substitute hoison sauce.

    Request to make them again.
    These wings were good. The only reason I didn't give 5 stars because the Asian wing recipe in my Betty Crocker Slow Cooker Reciped book is much better. I will be sticking to the that recipe.
    I have made this recipe a few times, usually for parties, and the wings are the first to go. Great taste, with both the sweet and the spice.
    These wings are fabulous for serving as an appetizer; however I did make a few changes to the recipe. I doubled the ingredients for the sauce, I marinated the wings in half of the sauce, and then baked them. I agree with the other reviews in that if you prefer crispy wings, you should broil your wings much longer. Also, I took the remaining sauce that I had and I added more honey, molasses, and a pinch cornstarch and cooked it slowly on the stove. The sauce became a fantastic glaze to finish the wings off with! I was told these were the BEST wings I had ever made!
    This has become a favorite in my house. Over my own personal recipe what does that tell you. LOL! And mine was the neighborhood favorite till this recipe came along. Excellent taste, easy to make, I highly recommend you try it if you haven't yet.
    I saw all the stars and thought it would be a great recipe to try.... so i put all the ingredients in the bowl and just to get an idea of what it would taste like... "bland,, what are these people talking about?!" was what cameto my mind. SO i added 1 cup of orange juice, some ginger paste and i remeber reading about adding pepper i di and a little bit more honey took longer to bake...but when it was done .. VERY GOOD.. sweet, spicy...complex...the orange juice gave it a good orange note to it....( i used florida premium orange juice with pulp)not tooo much of ANY flavor.... real good. Willl make again.
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