Easy Baked Sticky Chinese Chicken Wings

These baked sticky Chinese chicken wings made with brown sugar and soy sauce taste delicious and are the easiest chicken wing recipe you can find!

Chicken wings are one of my favorite foods to serve at parties, especially if I’m serving buffet style. So I’m always on the look out for easy to make wing recipes that taste great, like these Asian spiced wings and these honey glazed wings. This easy baked sticky Chinese chicken wings recipe definitely deserves a spot on that list!

Easy baked sticky Chinese chicken wings

Sticky Chinese Chicken Wings

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These easy sticky Chinese chicken wings are one of my go-to recipes for parties when I want an easy-to-make appetizer that everyone loves! (And let’s be honest, when do I not want that?)

They do have to bake for a couple of hours so it generally isn’t a recipe that I serve for weeknight dinners…but for parties the long baking time is actually a good thing. There’s no last minute prepping and trying to get something into the oven while people are arriving.

Easy baked sticky Asian chicken wings with brown sugar and soy sauce

You can also get this sticky chicken wings recipe ready to go the day before your party. I usually separate the wings (if I have whole ones), spread them out in the baking dish, cover with foil and store in the refrigerator. Then I make the sauce in a small bowl and store that in the refrigerator, too. On the day of the party, just pour the sauce over the wings and pop them into the oven.

As an added bonus, these sticky Chinese chicken wings do really well in a chafing dish* if you’re serving them on a buffet. They don’t get all soggy like fried wings can after they’ve been out for a while.


One of the best things about this recipe is how few ingredients it takes.

Chicken wings (obviously), brown sugar, vinegar, soy sauce, and garlic are all you need!

Pots and Utensils

Similarly, you don’t need to use up every pot in your kitchen to make these. Here’s what you need:

  • 9 inch by 13 inch baking dish. While you can use a different size of dish, you definitely need one that is at least 2 inches deep (ie. a cookie sheet won’t work). The sticky sauce boils during baking and it will get all over your oven if the sides of your dish are too low.
  • mixing bowl and spoon
  • tin foil

How To Put The Wings Together

Making this sticky Chinese chicken wings recipe is about as easy it gets.

Basically, you put the wings in a baking dish.

Then mix all of the other ingredients together and pour them over the top of the wings.

Easy baked sticky Chinese chicken wings with brown sugar and soy sauce
Chicken wings before baking — the sauce does not need to cover all of the wings.

It doesn’t even matter if all of the wings are covered by the sauce at this point. It will boil and coat all of the wings while it is baking.

Bake them for an hour covered with foil. Then take the foil off, turn them over and bake for another 45 minutes to an hour.

Baked sticky Chinese chicken wings with brown sugar, soy sauce and garlic
Chicken wings when baking is completed — the sauce has covered the wings nicely.

Because of the brown sugar, you do need to bake them at a fairly low temperature for a longer period of time. Otherwise the sugar will burn.

But when they come out of the oven they will be the best tasting, fall-off-the-bone, sticky sweet and sour baked chicken wings you’ve ever had!

Is There A Gluten-Free Version?

Yes, you can substitute Tamari sauce or Coco Aminos* for the soy sauce and the wings will still taste great!

What To Serve With Baked Sticky Chinese Chicken Wings?

Since I’m usually serving these wings at a party, my other dishes are also buffet-ready recipes like:

Baked Sticky Chinese Chicken Wings

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Course: Appetizer, Main Course
Cuisine: American, Asian
Servings: 40 wing drumettes and wingettes
Calories: 105kcal
This baked sticky Chinese chicken wings recipe is loved by everyone I have ever made them for. And they really are the easiest chicken wings ever...you can't mess them up if you tried!


  • 3 to 4 pounds chicken wing sections (without tips) about 40 wingettes and drumettes
  • 2 cups brown sugar
  • 2 Tablespoons vinegar
  • 4 Tablespoons soy sauce
  • 2 cloves garlic minced


  • Heat the oven to 350 degrees F.
  • If the wings have not been separated, remove the tips and separate the wings at the joint.
  • Arrange the wings in the baking pan. Don't worry if they are a little squished. They will still turn out fine.
  • Mix the rest of the ingredients in the bowl.
  • Pour the mixture over the top of the wings in the pan.  It doesn't matter if all of the wings are covered. The sauce will boil while cooking and all of the wings will end up being coated.
  • Cover the pan with foil.
  • Bake for an hour.  Note:  You may want to put a layer of tin foil on the oven rack under the pan since the sauce sometimes boils over.
  • Remove the foil.
  • Turn the wings over.
  • Bake, uncovered, for another 45 minutes to an hour.


  1. Because of the brown sugar, don't try to speed up the baking process by raising the temperature. The sugar will burn quite easily.
  2. For parties, you can do the prep a day ahead of time. Spread the wings out in the baking dish, cover with foil and put in the refrigerator. Then make the sauce and store it in the refrigerator as well. On the day of the party, just pour the sauce over the wings and pop them in the oven.
  3. These wings do well in a chafing dish on the buffet. They don't get soggy like fried wings can.
  4. Substitute Coco aminos or Tamari sauce for soy sauce if you want a gluten-free version
Nutrition Facts
Baked Sticky Chinese Chicken Wings
Amount Per Serving (1 serving)
Calories 105 Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Cholesterol 44.1mg15%
Sodium 136mg6%
Carbohydrates 7.3g2%
Sugar 7.1g8%
Protein 7.2g14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @EntertainingDiva or tag #entertainingdiva!

Baked Asian sticky chicken wings with brown sugar and soy sauce

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19 Responses

    • Hi Steve…I know it seems like there isn’t much liquid in the sticky wing sauce, but the brown sugar dissolves enough to pour over the top of the wings. Then it melts while it’s cooking to create the sauce. The pictures on the page show you what it looks like before you cook it and after. If you try it, you’ll see 🙂

      • Omg..delicious wings! I put my wings in marinade in fridge for 4 hrs.then dumped in cookie sheet..(sprayed)..also I added fresh ground ginger in sauce..so good..my buffalo wing loving husband requested them again!! Sticky.fall of the bone goodness❤

        • Thanks, Beth! Fresh ground ginger sounds like it would be an awesome addition! I’m glad your husband liked them 🙂

  • 5 stars
    I have been looking for this recipe! A neighbor made “Chinese Chicken Wings” for my family years ago. I think it was the 1st homemade Asian food I ever tasted. Back in 1971, LaChoy was all I knew. So, those wings have been haunting me all this time. I’m making your recipe today! I’ll confirm the rating in about 2 1/2 hours!! Oh Boy!!

  • 5 stars
    I did this recipe for a fundraiser for our church Youth and it was absolutely amazing!! Have you ever tried it with either boneless skinless breast or thighs?

    • Thanks, Susan! Glad you liked it. I haven’t tried it with chicken breasts or thighs, but that’s a good idea 🙂 I think it would be good.

      • I did try it with the boneless skinless chicken breast. The one thing that I would do differently would be to bake the chicken for about 20-30 minutes (without the sauce, (because there’s way more juice in the breast) drain of the juice and then put the sauce on and continue baking the remaining time until the chicken reaches the 165F (flipping and basting ) until the chicken is nice and sticky (coated).

  • I am trying to figure out how many pounds of chicken wings I need to buy. Your recipe serves 8 and that’s using 3 lbs. of wings. How many wings is a serving ?
    Thank you

    • Hi Dot…I buy the wings already cut in half (without the tips) and 3 pounds usually ends up being about 40 wings, so about 5 wings per person. But the exact number will depend on how big the wings are.

      • Hi Joyce…I think it would be fine in the pressure cooker, but I haven’t tried it so I can’t say for sure. I’d love to know how it turns out if you make it that way 🙂

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