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!
Course Appetizer, Main Course
Cuisine American, Asian
Prep Time 15minutes
Cook Time 1hour45minutes
Total Time 2hours
Servings 40wing drumettes and wingettes
3 to 4poundschicken wing sections (without tips)about 40 wingettes and drumettes
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.
Because of the brown sugar, don't try to speed up the baking process by raising the temperature. The sugar will burn quite easily.
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.
These wings do well in a chafing dish on the buffet. They don't get soggy like fried wings can.
Substitute Coco aminos or Tamari sauce for soy sauce if you want a gluten-free version