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! I can eat them by the dozen. As such, they are a dangerous food to have in front of me. For that reason, they are an indulgence that I infrequently partake in.

It’s been years since I made these wings. Time to take them out of retirement to share with you! After tasting one, I remembered why they used to be a fixture on my kitchen table. They are a bit sticky and sweet, with an earthy undertone. They are great as a snack, an appetizer, or as party food for a crowd.

What’s in the marinade? Brown sugar and molasses are two main components. The former provides sweetness, while the molasses imparts sweetness, slight smokiness, and a depth of flavor. The two also provide rich color and great browning and charring for that from-the-grill look and feel. The third main ingredient is soy sauce, which imparts saltiness and balance to the sweetness. For added dimension, a small amount of red pepper flakes provide warmth. Double up for a touch of heat, as this recipe requires only 1/2 teaspoon. Garlic, ginger, black pepper, and vinegar round off the list of marinade ingredients. 

Recipe highlights:

• Combine the marinade ingredients in a bowl. Add chicken wings. Marinate overnight 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 is 165° F.
• Detailed instructions are in the Recipe Card section below.

How to ensure good browning:

Use a large enough baking sheet to prevent overcrowding, which causes the wings to steam instead of sear. Allow space between wings for good browning. Use two baking sheets if you need to. 

Blot excess liquid off the wings before baking. Excess liquid hinders browning and prevents the wings from crisping up. Don’t worry about removing all of the flavor that developed while marinating. Basting midway through the baking process adds another layer of flavor. The wings pictured here were marinated for 24 hours, were not basted, and were flavorful.

A small amount of juice will be released while baking. It is drained when the wings are flipped midway to optimize browning.

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

Bake skin-side down for optimal searing and charring. The direct contact between the skin and the dry, hot baking sheet produces a great sear. Once the sear has been achieved, the wings are flipped over midway. Make sure to prep 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 Department of Food Agriculture Safety and Inspection Service, marinade can be reused if it has been refrigerated and boiled first to make it safe for consumption. 

In the interest of not being wasteful, I reuse marinade all the time. If you are weirded out by this practice, just make an extra marinade to use specifically for basting. Remember to reduce it first to thicken and concentrate the flavor slightly.