Sticky Baked Chicken Wings

Sticky baked chicken wings coated in a glaze with molasses, honey, garlic, and sweet chili sauce are easy to make and finger-licking good.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 50

Marinate 1

Total Time 1

Servings servings

Calories 214kcal

Author Marjory Pilley

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

See step-by-step pictures and more tips above!

Storage

Store leftover sticky baked chicken wings in an airtight container in the refrigerator for up to 3-4 days. Reheat for about 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.

Nutrition