Best Baked Sticky Chicken Wings Recipes

STICKY BAKED CHICKEN WINGS

Steps:

• For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours.
• Preheat the oven to 425 degrees F.
• Spread the wings on a rimmed baking sheet and bake for 20 minutes.
• For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes.
• Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve.

SWEET AND SOUR STICKY THAI BONELESS OVEN BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 475°F Line a baking sheet with foil and spray or brush it with the olive oil.
• Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
• In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.
• Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
• Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
• While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. Remove from the heat and stir in the cilantro.
• Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
• Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
• The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed.
• Good served with a side of rice.

SWEET AND SOUR STICKY THAI BONELESS OVEN BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 475°F. Line a baking sheet with foil and spray or brush it with the olive oil.
• Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
• In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.
• Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
• Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
• While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. If the sauce does not thicken add in the cornstarch mixture and boil 1-2 minutes until slightly thickened. Remove from the heat and stir in the cilantro.
• Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
• Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
• The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed.

BAKED STICKY CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the chicken wings in a roasting pan. Season with salt. In a medium bowl, stir together the mayonnaise, peach chutney, onion soup mix and hot water. Pour this over the chicken wings.
• Bake in the preheated oven until the sauce is brown and sticky, about 1 hour and 15 minutes.

BAKED STICKY GENERAL TSO'S CHICKEN WINGS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray. In a medium bowl, mix Rub ingredients together. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat. Bake on upper middle rack for 45-50 minutes or until golden. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so wings don't burn. Flip chicken wings over and broil the other side until crispy. In a medium bowl, whisk together sauce ingredients (not Caramel Sauce). Set aside. Add 2 tablespoons water and 1/2 cup sugar to large skillet and boil over medium heat for 1 minute - don't overcook or it will harden! Add reserved sauce and simmer the sauce until thickened, about 2 minutes. Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken to a large bowl and add sauce. Toss until evenly coated with a spatula. There will be a little extra sauce which is amazing on rice. Enjoy!

BAKED STICKY GENERAL TSO'S CHICKEN WINGS

Steps:

• Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
• In a medium bowl, mix Rub ingredients together. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
• Bake on upper middle rack for 45-50 minutes or until golden. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so wings don't burn. Flip chicken wings over and broil the other side until crispy.
• In a medium bowl, whisk together sauce ingredients (not Caramel Sauce). Set aside.
• To make the Caramel Sauce, add 2 tablespoons water and 1/2 cup sugar to large skillet and boil over medium heat for 1 minute - don't overcook or it will harden! Add reserved sauce and simmer the sauce until thickened, about 2 minutes.
• Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken to a large bowl and add sauce. Toss until evenly coated with a spatula. There will be a little extra sauce which is amazing on rice. Enjoy!