Sticky Baked Chicken Wings

5 from 3 reviews


  • 4 pounds chicken wings and drumettes
  • For the sauce:
  • 1/2 cup soy sauce (or Tamari if gluten free)
  • 1/2 cup brown sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon Sriracha
  • 2 garlic cloves, crushed


  1. Preheat your oven to 425
  2. Lay your chicken wings out on a baking sheet skin side up
  3. Pat the wings down with a paper towel until the skin is very dry (drier the skin, crispier the wings!)
  4. Season lightly with salt and pepper
  5. Bake for 45 minutes
  6. Meanwhile, make the sauce
  7. To make the sauce, add all ingredients to a small pot and bring to a boil
  8. Boil for several minutes until the sauce is thick. Set aside
  9. When the wings are done, remove them from the oven and run a spatula underneath them to separate them from the pan (some of them are really going to want to stick!!)
  10. Using a pastry brush, brush the sauce all over top of the wings
  11. Turn your oven to broil and place the wings back in the oven
  12. Broil for a few minutes until the sauce bubbles on the skin of the wings
  13. *Note: this is a doubled version of my initial sauce recipe because I had “just” enough for the wings. So if you don’t use all of this sauce, that’s okay! Just use as much as you want. You can also use the extra for dipping if you want :).