These baked sticky Chinese chicken wings made with brown sugar and soy sauce taste delicious and are the easiest chicken wing recipe you can find!
Chicken wings are one of my favorite foods to serve at parties, especially if I’m serving buffet style. So I’m always on the look out for easy to make wing recipes that taste great, like these Asian spiced wings and these honey glazed wings. This easy baked sticky Chinese chicken wings recipe definitely deserves a spot on that list!
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 (obviously), brown sugar, vinegar, soy sauce, and garlic are all you need!
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
Making this sticky Chinese chicken wings recipe is about as easy it gets.
Basically, you put the wings in a baking dish.
Then mix all of the other ingredients together and pour them over the top of the wings.
It doesn’t even matter if all of the wings are covered by the sauce at this point. It will boil and coat all of the wings while it is baking.
Bake them for an hour covered with foil.
Then take the foil off, turn them over and bake for another 45 minutes to an hour.
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.
I usually separate the wings (if I have whole ones), spread them out in the baking dish, cover with foil and store in the refrigerator.
Then I make the sauce in a small bowl and store that in the refrigerator, too.
On the day of the party, just 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. 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:
Other wing recipes you might like
Baked Sticky Chinese Chicken Wings
- 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 degrees F.
- If the wings have not been separated, remove the tips and separate the wings at the joint.
- Arrange the wings in the baking pan. Don’t worry if they are a little squished. They will still turn out fine.
- Mix the rest of the ingredients in the bowl.
- Pour the mixture over the top of the wings in the pan. It doesn’t matter if all of the wings are covered. The sauce will boil while cooking and all of the wings will end up being coated.
- Cover the pan with foil.
- Bake for an hour. Note: You may want to put a layer of tin foil on the oven rack under the pan since the sauce sometimes boils over.
- 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.
- These wings do well in a chafing dish on the buffet. They don’t get soggy like fried wings can.
- Substitute Coco aminos or Tamari sauce for soy sauce if you want a gluten-free version