Sweet and Sticky Chicken Wings

Who doesn’t love simple and delicious wings? These sweet and sticky chicken wings look as if they came off the grill, but they didn’t. A simple marinade and oven baking are all they need for deep caramelization and charring. 

I love wings and can eat them by the dozen, making them a tempting but risky snack. Because of that, I only indulge in them occasionally.

It’s been quite a while since I made this easy chicken recipe. Time to bring it back and share it with you! After tasting one wing, I remembered why it used to be a regular on my kitchen table. They are a bit sticky and sweet, with an earthy undertone. Perfect as a snack, an appetizer, or party food for a crowd.

What’s in the marinade? Brown sugar and molasses are two key ingredients. The former adds sweetness, while the molasses provides not only sweetness but also a slight smokiness and depth of flavor. Both contribute to a rich color and help promote good browning and charring for that grilled look and feel. The third main ingredient is soy sauce, which adds saltiness and balances out the sweetness. For an extra dimension, a small amount of red pepper flakes adds warmth. Double the amount for a little more heat, since this recipe only calls for 1/2 teaspoon. The remaining ingredients include garlic, ginger, black pepper, and vinegar.

Recipe highlights:

• Combine the marinade ingredients in a bowl. Add the chicken wings. Marinate for 12 to 24 hours, refrigerated.
• Place wings on layers of paper towels to blot off excess marinade. Reserve marinade.
• Place the chicken skin-side down on a foil-lined, greased baking sheet. Bake for 35 minutes in a preheated 375° F oven.
• Meanwhile, gently boil down the reserved marinade for 15 minutes.
• Drain the liquid from the baking sheet. Turn the wings over. Baste with the marinade. Bake for an additional 35 minutes or until the internal temperature reaches 165° F.
• Detailed instructions are in the Recipe Card section below.

How to ensure good browning:

Proper size baking sheet: Use a large enough baking sheet to prevent overcrowding, which can cause the wings to steam instead of sear. Leave space between the wings for good browning. Use two baking sheets if needed.

Blot excess liquid: Blot excess liquid off the wings before baking, as excess moisture hinders browning and prevents the wings from crisping up. Don’t worry about removing all the flavor that developed during marinating. Basting halfway through the baking process adds extra flavor. The wings shown here, marinated for 24 hours, were not basted and remained flavorful.

Drain liquid halfway through cooking: A small amount of juice will be released during baking and should be drained when flipping the wings halfway through baking to promote browning.

Should the skin bake skin-side-up or down?

Bake the wings skin-side down for a perfect sear and charring. Direct contact with the hot, dry baking sheet helps develop a great sear. After the sear is done, flip the wings halfway through. Make sure to spray the baking sheet with cooking spray to prevent the skin from sticking.

Is it safe to use the marinade the wings have been in?

Yes, it is! According to the USDA Department of Food  Safety and Inspection Service, marinade can be reused if it has been refrigerated and boiled first to make it safe for consumption. 

To avoid waste, I often reuse marinade. If you’re uneasy with this, try making a separate batch for basting. Be sure to reduce it first to thicken and concentrate the flavor a bit.

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Sweet and Sticky Chicken Wings

Author: In Good Flavor Cuisine:American Courses:Appetizers

Difficulty:BeginnerPrep time: 5 minutesCook time:1 hour 10 minutesRest time:8 hours Total time:9 hours 15 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

Who doesn’t love simple and delicious wings? These sweet and sticky chicken wings look as if they came off the grill, but they didn’t. A simple marinade and oven baking are all they need for deep caramelization and charring. 

Ingredients

• 3 pounds chicken wings or drumettes
• 1/3 cup molasses (affiliate link)
• 1/3 cup lightly packed brown sugar
• 1/2 cup soy sauce
• 1 teaspoon sesame oil (affiliate link)
• 1 tablespoon rice wine vinegar
• 2 teaspoons chopped garlic
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes

Suggested supplies (affiliate links):

• Extra-large sheet pan
• Glass mixing bowls
• Silicone spatulas
• Turkey baster

Instructions

1. In a medium bowl, combine all ingredients except for wings.
2. Place wings in a large container or bowl.
3. Add marinade to the chicken. 
4. Allow to sit for 12 to 24 hours, refrigerated. Stir wings once during marination, if possible.
5. Preheat oven to 375° F. Grease the bottom of a large baking sheet with cooking spray.
6. Place wings on layers of paper towels to blot off excess liquid. Reserve liquid.
7. Place wings skin-side-down onto a foil-lined and greased baking sheet.
8. Bake for 35 minutes.
9. Gently boil the reserved marinade for 15 minutes, stirring occasionally.
10. After 35 minutes of baking, drain the liquid and turn the wings over.
11. Brush with boiled marinade.
12. Continue to bake for 35 minutes or until the chicken has an internal temperature of 160° F.
13. Makes 4 servings.

Keywords:Sweet an Sticky Chicken Wings, Easy Chicken Recipe, Chicken Wings, Drumettes