Sweet, spicy, and oh so sticky, these baked chicken wings call for just 6 ingredients and are a breeze to prep for game days and holiday parties.
These Wings Disappear Fast on Game Days!
These glazed chicken wings are sticky, sweet, savory, and finger-lickin’ good. (And I mean that quite literally — have some wet towelettes at the ready!)
It’s an easy recipe made with just six everyday ingredients. Soy sauce, ketchup, hot sauce, brown sugar, and Dijon team up to create a marinade that works overtime, soaking the wings with bold flavor before transforming into the glossy, caramelized sauce that coats every crispy bite.
Baking the wings gives you irresistibly crisp skin while the sugars in the sauce bubble and caramelize into that sticky finish everyone loves. These wings are perfect for game days, holiday parties, or those random Tuesday nights when only a pile of messy, saucy chicken wings will do.
Enjoy!
Grab These 6 Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Chicken wings — I used a mix of drums and flats, but you can pick your favorite.
- Ketchup — Adds a concentrated, sweet and savory tomato flavor. I love using ketchup rather than tomato sauce because it eliminates the need to reduce the marinade on the stovetop first.
- Dijon mustard — Adds tanginess and helps emulsify the marinade (i.e. brings it together and helps make it sticky!).
- Hot sauce — For a kick of heat. I prefer using a vinegar-based hot sauce, like Cholula.
- Soy sauce — Its umami flavor balances out the sweet ketchup and sugar. The salt in the soy sauce also helps tenderize the chicken wings.
- Brown sugar — Just 2 tablespoons helps the wings caramelize and the marinade to turn sticky.
How to Make Sticky Wings in the Oven
- Prep the wings. I like to make a few small cuts along the bone of each wing to make it easier for the sweet and spicy marinade to penetrate the meat.
- Toss in the marinade and refrigerate overnight. You only want to add HALF of the marinade to the wings at this stage. After the wings bake, the remaining marinade is used as a finishing sauce.
- Bake until sticky. Chicken wings need to bake for about 50 minutes at 400ºF. If you have a meat thermometer, use it to make sure the wings reach an internal temperature of 165ºF.
- Toss with the extra sauce. Before serving your sticky baked chicken wings, toss them with the remaining marinade that never touched the raw meat.
What to Serve With These Wings
- Smashed Cucumber Salad
- Sesame Broccoli
- Asian Slaw
- Blistered Shishito Peppers
- Coconut Ginger Rice
- Fried Rice
- Garlic French Fries
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Sticky Chicken Wings Recipe
Ingredients
- 4 pounds chicken wings , drums and flats
- 1 cup ketchup
- ¼ cup Dijon mustard
- ¼ cup hot sauce , such as Louisiana Hot Sauce or Chohula
- ¼ cup soy sauce
- 2 tablespoons brown sugar
Instructions
- Prep the chicken wings. Use a sharp knife to make a few small cuts in 4 pounds chicken wings running along the chicken bone, then place in a gallon-size freezer bag.
- Add the marinade to the wings and refrigerate. In a small mixing bowl, whisk 1 cup ketchup, ¼ cup Dijon mustard, ¼ cup hot sauce ¼ cup soy sauce and 2 tablespoons brown sugar until smooth. Pour half of the marinade into the freezer bag, and massage the wings to coat. Refrigerate the chicken wings overnight, reserving and refrigerating the rest of the marinade.
- Bake the wings in the oven. Remove the chicken wings from the marinade and preheat the oven to 400°F. Spray a baking sheet with cooking spray, then arrange the wings in a single layer, skin side up. Place the meaty drummettes on the outside of the baking sheet with the flat wings in the center. Bake for 50-60 minutes until cooked through.
- Toss and enjoy. Transfer the cooked wings to a large bowl and toss to coat with the rest of the wing sauce before serving.
Notes
Nutrition
More Chicken Wing Recipes to Nosh On
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Gail C.
I love this sauce! I’m going to use it for chicken thighs, so would I make a small cut in the skin before marinating them?
That’s a great idea to do so Gail. It will infuse the marinade more and closer to the bone. Enjoy!