Made with soy sauce, brown sugar and garlic, this baked sticky Chinese chicken wings recipe is loved by everyone. And they really are the easiest chicken wings ever...you can't mess them up if you tried!
Course Appetizer, Main Course
Cuisine American, Asian
Prep Time 15minutes
Cook Time 2hours
Total Time 2hours15minutes
Servings 40wing drumettes and wingettes
1 9" x 13" baking dish that's at least 2" tall
measuring cups and spoons
1 mixing bowl
3 to 4poundschicken wing sections (without tips)about 40 wingettes and drumettes
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