These baked sticky Chinese chicken wings made with brown sugar and soy sauce are always a hit at my parties. And it truly is the easiest chicken wing recipe you can find!
These easy sticky Chinese chicken wings are one of my go-to recipes for parties when I want an easy-to-make appetizer that everyone loves! (And let’s be honest, when do I not want that?)
They do have to bake for a couple of hours so it generally isn’t a recipe that I serve for weeknight dinners.
But for parties the long baking time is actually a good thing.
There’s no last minute prepping and trying to get something into the oven while people are arriving.
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One of the best things about this recipe is how few ingredients it takes.
- Chicken wings – 3 to 4 pounds of wings with the tips cut off. That works out to about 40 wingettes and drumettes if you are buying them already separated (which is what I like to do so I don’t have to spend time separating them myself).
- sugar – This recipe takes a lot of brown sugar – 2 cups to be exact. But that’s what makes them sticky.
- liquids – 2 Tablespoons white vinegar and 4 Tablespoons soy sauce. I know it doesn’t seem like a lot, but the brown sugar will melt in the oven so this is all you need.
- garlic – 2 cloves of fresh garlic. If you like your wing sauce extra-garlicky, you can add another clove or two.
- To make the wings work for people who are gluten-free, substitute Coco aminos for the soy sauce.
- I think fresh garlic tastes best but you can substitute 3 teaspoons of jarred minced garlic if want to save some time.
Pots and Utensils
Similarly, you don’t need to use up every pot in your kitchen to make these. Here’s what you need:
- 9 inch by 13 inch baking dish. While you can use a different size of dish, you definitely need one that is at least 2 inches deep (ie. a cookie sheet won’t work). The sticky sauce boils during baking and it will get all over your oven if the sides of your dish are too low.
- mixing bowl and spoon
- tin foil
How to make sticky Chinese chicken wings
This recipe makes about 40 half-wings.
Pre-heat the oven to 350℉.
If your wings are not separated, you’ll want to cut them at the joints, and discard the tips if necessary. This makes them easier to eat and you can fit more into the baking dish at one time.
If you are using fresh garlic, mince it.
Spread the wings out in a baking dish. It’s okay if they are touching and they don’t have to be laid out flat.
Since I’m usually making these for a party, I try to get as many wings into the dish as possible. I line up all the drumettes on one side of the dish with the large ends alternating. Then line all the wingettes next to each on the other side of the dish. And then fill in the middle with whatever fits.
Again, make sure to choose a dish with sides that are at least 2 inches high (not a baking sheet).
The sugar mixture will boil in the oven and can bubble over the sides if they are not high enough. Which makes a really big, hard-to-clean mess in your oven and usually creates lots of smoke (ask me how I know!)
Mix the sauce
Making this sticky wing sauce is about as easy it gets.
Simply mix all of the ingredients (except for the wings) in a bowl.
Then pour the mixture over top of the wings in the baking dish.
It doesn’t even matter if all of the wings are covered by the sauce at this point. It will bubble and coat all of the wings while it is baking.
Cover the dish with foil.
You may want to put a layer of tin foil on the oven rack under the pan, too, since the sauce sometimes boils over.
Bake at 350℉ for an hour.
Then take the foil off and turn the wings over using a pair of tongs or a fork.
Bake for another 45 minutes to an hour uncovered.
Because of the brown sugar, you do need to bake them at a fairly low temperature for a longer period of time. Otherwise the sugar will burn.
But when they come out of the oven they will be the best tasting, fall-off-the-bone, sticky sweet and sour baked chicken wings you’ve ever had!
Can you make them ahead of time?
You can also get this sticky chicken wings recipe ready to go the day before your party.
To do this, separate the wings (if you have whole ones), spread them out in the baking dish, cover with foil and store in the refrigerator.
Then make the sauce in a small bowl and store that in the refrigerator, too.
On the day of the party, pour the sauce over the wings and pop them into the oven.
As an added bonus, these sticky Chinese chicken wings do really well in a chafing dish if you’re serving them on a buffet. Since they are a fall-off-the-bone type of wing (not a super-crispy one) they don’t get all soggy like fried wings can after they’ve been out for a while.
Is there a gluten-free version?
Yes, you can substitute Coco Aminos* for the soy sauce and the wings will still taste great!
What to serve with baked sticky Chinese chicken wings?
Since I’m usually serving these wings at a party, my other dishes are also buffet-ready recipes like:
- Crock pot macaroni and cheese
- Oven baked breaded drumsticks
- Grilled asparagus
- Crockpot turkey meatballs
Other wing recipes you might like
Baked Sticky Chinese Chicken Wings
- 1 9" x 13" baking dish that's at least 2" tall
- measuring cups and spoons
- 1 mixing bowl
- 1 spoon
- 3 to 4 pounds chicken wing sections (without tips) about 40 wingettes and drumettes
- 2 cups brown sugar
- 2 Tablespoons vinegar
- 4 Tablespoons soy sauce
- 2 cloves garlic minced
- Heat the oven to 350°F.
- If the wings have not been separated, remove the tips and separate the wings at the joint.
- Arrange the wings in a baking pan.
- Mix the rest of the ingredients in the bowl.
- Pour the mixture over the top of the wings in the pan.
- Cover the pan with foil.
- Bake for an hour.
- Remove the foil.
- Turn the wings over.
- Bake, uncovered, for another 45 minutes to an hour.
- Because of the brown sugar, don’t try to speed up the baking process by raising the temperature. The sugar will burn quite easily.
- For parties, you can do the prep a day ahead of time. Spread the wings out in the baking dish, cover with foil and put in the refrigerator. Then make the sauce and store it in the refrigerator as well. On the day of the party, just pour the sauce over the wings and pop them in the oven.
- Substitute Coco aminos for soy sauce if you want a gluten-free version