Sticky Chicken Wings Recipe

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.

Course Appetizer

Cuisine American

Keyword sticky chicken wings, sweet and spicy chicken wings

Prep Time 20

Cook Time 1

Marinating Time 12

Total Time 13 20

Servings

Calories 431kcal

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.

Storage: Leftover wings will last up to 5 days in the fridge. To reheat, bake at 350ºF for 8 - 10 minutes.