Sticky Baked Chicken Wings | Life, Love, and Good Food
Print
3.8 from 5 votes

Sticky Baked Chicken Wings

Sticky Baked Chicken Wings are brushed with a honey-Korean chili sauce and returned to the oven until they are properly glazed and sticky-good!
Course Appetizer
Cuisine American
Keyword baked wings, Korean chili sauce, wings
Prep Time 10 minutes
Cook Time 30 minutes
Marinate 3 hours
Servings 6
Calories 254kcal

Ingredients

Wings

  • 2 pounds chicken wings, split and tips discarded
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice

Sauce

  • 3 tablespoons honey
  • 1 tablespoon Korean chili paste
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons lime juice
  • 1 clove garlic peeled and smashed

Instructions

For the wings:

  • Place sesame oil, soy sauce and lime juice in a gallon-size ziplock bag. Add the chicken wings and seal the bag. Mix the wings around until all are coated in the marinade. Refrigerate for 3 hours to marinate.
  • Preheat the oven to 425 degrees. Place the wings on a rimmed baking sheet and bake for 20 minutes or until crispy.

For the sauce:

  • Whisk together honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Bring to a simmer and reduce heat to low. Cook until thickened, about 5 minutes.
  • Remove the wings from the oven and carefully pour off any grease. Brush the wings with sauce and toss gently with a metal spatula to coat well. Return to oven and cook an additional 5 to 10 minutes, turning once, until glazed and cooked through. Toss the cooked wings once more to coat well. Serve immediately.

Notes

Recipe from Giada De Laurentiis
 
Tried this recipe?Mention @LifeLoveAndGoodFood or tag #lifeloveandgoodfood!

Nutrition

Calories: 254kcal | Carbohydrates: 10g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 396mg | Potassium: 150mg | Sugar: 9g | Vitamin A: 2.4% | Vitamin C: 2.9% | Calcium: 1% | Iron: 5.3%