Easy Baked Sticky Chinese Chicken Wings

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!

Easy baked sticky Chinese chicken wings

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.

Easy baked sticky Asian chicken wings with brown sugar and soy sauce


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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.

Easy baked sticky Chinese chicken wings in the pan with brown sugar and soy sauce before baking
Wings before baking

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.

Sticky Chinese chicken wings in the pan after baking
Wings after baking

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

This baked sticky Chinese chicken wings recipe is loved by everyone I have ever made them for. And they really are the easiest chicken wings ever…you can’t mess them up if you tried!
4.6 from 40 votes
Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs
Course Appetizer, Main Course
Cuisine American, Asian
Servings 40 wing drumettes and wingettes
Calories 105 kcal


  • 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.


  1. Because of the brown sugar, don’t try to speed up the baking process by raising the temperature. The sugar will burn quite easily.
  2. 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.
  3. These wings do well in a chafing dish on the buffet. They don’t get soggy like fried wings can.
  4. Substitute Coco aminos or Tamari sauce for soy sauce if you want a gluten-free version


Serving: 1 servingCalories: 105 kcalCarbohydrates: 7.3 gProtein: 7.2 gFat: 5.1 gCholesterol: 44.1 mgSodium: 136 mgSugar: 7.1 g
Tried this recipe?Let us know how it was!

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29 Responses

    • Hi Steve…I know it seems like there isn’t much liquid in the sticky wing sauce, but the brown sugar dissolves enough to pour over the top of the wings. Then it melts while it’s cooking to create the sauce. The pictures on the page show you what it looks like before you cook it and after. If you try it, you’ll see 🙂

      • Omg..delicious wings! I put my wings in marinade in fridge for 4 hrs.then dumped in cookie sheet..(sprayed)..also I added fresh ground ginger in sauce..so good..my buffalo wing loving husband requested them again!! Sticky.fall of the bone goodness❤

        • Thanks, Beth! Fresh ground ginger sounds like it would be an awesome addition! I’m glad your husband liked them 🙂

  • 5 stars
    I have been looking for this recipe! A neighbor made “Chinese Chicken Wings” for my family years ago. I think it was the 1st homemade Asian food I ever tasted. Back in 1971, LaChoy was all I knew. So, those wings have been haunting me all this time. I’m making your recipe today! I’ll confirm the rating in about 2 1/2 hours!! Oh Boy!!

  • 5 stars
    I did this recipe for a fundraiser for our church Youth and it was absolutely amazing!! Have you ever tried it with either boneless skinless breast or thighs?

    • Thanks, Susan! Glad you liked it. I haven’t tried it with chicken breasts or thighs, but that’s a good idea 🙂 I think it would be good.

      • I did try it with the boneless skinless chicken breast. The one thing that I would do differently would be to bake the chicken for about 20-30 minutes (without the sauce, (because there’s way more juice in the breast) drain of the juice and then put the sauce on and continue baking the remaining time until the chicken reaches the 165F (flipping and basting ) until the chicken is nice and sticky (coated).

  • I am trying to figure out how many pounds of chicken wings I need to buy. Your recipe serves 8 and that’s using 3 lbs. of wings. How many wings is a serving ?
    Thank you

    • Hi Dot…I buy the wings already cut in half (without the tips) and 3 pounds usually ends up being about 40 wings, so about 5 wings per person. But the exact number will depend on how big the wings are.

      • Hi Joyce…I think it would be fine in the pressure cooker, but I haven’t tried it so I can’t say for sure. I’d love to know how it turns out if you make it that way 🙂

  • 4 stars
    Before moving to Florida my favorite Chinse restaurant owner took me aside and showed me how he made then. Almost the same as you but the only take half an hour or less. What most Chinese restaurants do it deep fry the wings. Or I know most markets sell already fried wings that are plane in the deli these days. Then what he said was to simply mix half soy sauce and half brown sugar in a sauté pan. So say, one cup soy and one cup brown sugar. Turn it to low to medium heat then when it starts to bubble add the wings and slowly cover them. The sauce is thick and sweet, very sticky Like everyone loves them. Easy Peasy!

    • Thanks for the suggestion, Doreen! I don’t do a lot of deep frying (so it’s probably not something I would do) but it could be helpful for someone else 🙂

  • 5 stars
    I just made these and they were a success! I did add 1/4 honey terriaki sauce and I turned the heat up to 425 for the last 10 min to get them crunchy

  • 5 stars
    I did them today and they were really good. I suggest adding 1/2tbsp of thick soy sauce for colour and marinating it for a few hours. Also to those crispy chicken skin lovers out there, leave the tip on ❤️

  • 5 stars
    Have made this recipe thrice now and I’d say this yields the best baked chicken wings ✨ Added 2tsps of dried chilli flakes for some added flavour ❤️

  • Great recipe. I added some fresh ground ginger as in a previous comment and a pinch of cayenne pepper for a touch of heat. Yummy!

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