For a Pu Pu Platter, Katie Lee Biegel makes her Sticky Garlic Ginger Wings, as seen on Food Network's The Kitchen, Season 32
Recipe courtesy of Katie Lee Biegel

Sticky Garlic Ginger Wings

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 25 min
  • Yield: 6 servings
Basting meats, like chicken, in a sweet and salty caramel-like sauce is a traditional Vietnamese technique that produces an irresistible play between savory and sweet. A few years back I developed a recipe inspired by Vietnamese caramel chicken for The Kitchen, and the recipe became so popular, I decided to make it into a wing sauce! The fish sauce and garlic pack a flavor punch. Cooking down the sauce until sticky, then baking, results in the perfect crispy, sticky chicken wing.



  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper. Spread the wings in a single layer in the center of the baking sheet. Sprinkle with salt and pepper. Toss to combine, then spread back out in a single layer on the baking sheet. Bake until browned and lightly crispy, 40 to 45 minutes. (Leave the oven on.)
  3. Meanwhile, combine the brown sugar, fish sauce, soy sauce, vinegar, garlic and ginger in a small saucepan. Cook over medium heat, stirring occasionally, until the sauce thickens and becomes sticky, 8 to 10 minutes. Remove from the heat.
  4. Transfer the wings to a large bowl, then drizzle the sauce over them and toss to coat well. Bake until browned and sticky, another 5 to 10 minutes. Remove from the oven and serve immediately.