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Sticky baked chicken wings coated in a glaze with molasses, honey, garlic, and sweet chili sauce are easy to make and finger-licking good.
I've got a confession that any orange and blue-blooded Florida Gator should not admit. My favorite part of a football game is the tailgating before the game ever starts!
I always look forward to the spread of football snacks and these mouthwatering baked chicken wings and drumettes. Their dark mahogany glaze not only looks inviting but tastes incredible.
For a festive touch, I sprinkle them with sesame seeds and green onions before serving. They're always the first appetizer to go at a party.
Ingredient Notes
Here's what you'll need to make the best sticky chicken wings:
- Chicken wings and drumettes: If not already done, remove the wing tips with a sharp knife to prevent them from burning.
- Molasses - Unsulphured molasses is the best choice because it doesn't overpower the other ingredients.
- Soy sauce or coconut aminos.
- Honey
- Sweet chili sauce has a balance of sweetness with a mild to moderate heat. You'll also find chili sauce, which doesn't have sweetener, which results in a less sweet sauce.
- Ground ginger
- Garlic cloves
- Sesame seeds for garnish
- Green onion sliced thin for garnish,
Please refer to the recipe card below for the full ingredient list and detailed instructions.
How to Make Sticky Baked Chicken Wings
Follow these steps to make oven-baked chicken wings with a molasses glaze:
Step 1
Add molasses, soy sauce, honey, sweet chili sauce, ginger, and minced garlic to a large plastic bag that seals. Massage or stir with a spoon to combine. Add the chicken to the bag and turn it to coat it with the marinade. Marinate the chicken in the refrigerator for at least one hour, turning the bag over halfway through.
Step 2
Pour the contents of the bag onto a rimmed baking sheet lined with heavy-duty aluminum foil. Bake chicken wings and drumettes in a 375°F oven for 50 minutes or until the juices run clear. Flip halfway through and spoon sauce from the baking sheet over the chicken.
Step 3
The glaze cooked in the pan can be spooned over the top or discarded. Garnish with sesame seeds and sliced green onion before serving.
Storage
Store leftover sticky baked chicken wings in an airtight container in the refrigerator for up to 3-4 days. Reheat for 10-15 minutes in the oven at 350°F or until heated through. For added stickiness, brush a small amount of leftover sauce on the wings before reheating.
More Party Appetizers
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Sticky Baked Chicken Wings
Ingredients
- 3 pounds chicken wings and drumettes tips removed
- ¼ cup molasses unsulphered
- ⅓ cup soy sauce, low-sodium or coconut aminos
- ½ cup honey
- 2 Tablespoons sweet chili sauce
- 1 teaspoon ground ginger
- 2 garlic cloves minced
- 1 Tablespoon sesame seeds for garnish
- ½ cup green onion sliced thin for garnish
Instructions
- Add molasses, soy sauce, honey, sweet chili sauce, ginger, and minced garlic to a large plastic bag that seals. Massage or stir with a spoon to combine.
- Add the chicken wings and drumettes to the bag and turn it to coat it with the marinade. Marinate the chicken in the refrigerator for at least one hour, turning the bag over halfway through.
- Preheat oven to 375°F.
- Pour the contents of the bag onto a rimmed baking sheet lined with heavy-duty aluminum foil.
- Bake chicken wings and drumettes in a 375°F oven for 50 minutes or until the internal temperature reaches 165°F. Flip halfway through and spoon sauce from the baking sheet over the chicken.
- The glaze that is cooked in the pan can be spooned over the top or discarded. Garnish with sesame seeds and sliced green onion before serving.
Notes
Nutrition
Elena says
Delicious! I made these at your store and again for a football kickoff party. Everybody raved. I used drumettes and take the skin off so I never feel too bad about the carbs. Thanks for a great recipe.