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Wow. Just, WOW. These Sticky Ginger Chicken Wings are just the right amount of salty, sweet, and spicy with a fresh little zing thanks to the ginger. The sticky gooey sauce is so good that you won’t even care when it gets all over your face and fingers. …but maybe keep some wet naps close by. ;)
Baked Instead of Fried
Restaurant chicken wings are usually fried, but I have an irrational fear (or maybe it’s a rational fear) of deep-frying, so I make my wings in the oven. Sometimes I’ll bake the wings coated in cornstarch to get a nice crispy skin (see my Honey Mustard Wings), but this time I baked my wings right in the soy ginger sauce so the sauce would reduce and turn into a sticky glaze as the wings baked—no need for a second pot. It’s super easy and there’s no danger of fryer grease splashing or causing third-degree burns (or at least that’s what plays out in my head every time I think about deep-frying).
What Kind of Baking Dish is Best?
I used an 8″x11″ glass casserole dish to bake my wings. I suggest glass or ceramic because they conduct heat a little more evenly than metal, which may cause the sauce to burn a bit more on the edges. If you want to double the batch, just use a larger dish, like a 9″x13″, or one that allows you to spread the chicken wings in a single layer.
What to Serve with Sticky Ginger Chicken Wings
Since these wings are so sticky sweet, I would suggest adding a vegetable-heavy side, like this Crunchy Cabbage Salad, or Sesame Cucumber Salad. And then if you want to also add a starch, try something simple like Sesame Rice or Garlic Noodles.
Sticky Ginger Chicken Wings
These sticky ginger chicken wings are sweet, spicy, and salty all in one bite. They’re totally addictive and finger-licking delicious!
Servings: 2 about 6 pieces each
- 2 lbs. chicken wings or drummettes (6.58)
- 1 Tbsp cooking oil ($0.04)
- 1/4 cup honey ($0.66)
- 2 Tbsp soy sauce ($0.12)
- 1 Tbsp chili garlic sauce ($0.13)
- 1 Tbsp toasted sesame oil ($0.24)
- 1 Tbsp rice vinegar ($0.13)
- 2 cloves garlic, minced ($0.16)
- 1 Tbsp grated fresh ginger ($0.30)
- 2 green onions, sliced ($0.20)
- Preheat the oven to 400ºF. Place the chicken wings in a glass or ceramic baking dish so that they’re in a single layer. Drizzle the cooking oil over top, then toss the wings to coat in the oil. Transfer the wings to the oven and bake for 15 minutes.
- While the wings are baking, prepare the sticky ginger sauce. Combine the honey, soy sauce, chili garlic sauce, toasted sesame oil, rice vinegar, minced garlic, and grated ginger in a bowl.
- After the wings have baked for 15 minutes, pour the sauce over the wings, then toss to coat. Return the wings to the oven and bake for an additional 45 minutes, stirring every 15 minutes, or until the sauce has reduced into a sticky glaze and deepened in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.
- Top with sliced green onions and serve!
Serving: 1Serving ・ Calories: 1129.25kcal ・ Carbohydrates: 38.05g ・ Protein: 81.95g ・ Fat: 72.05g ・ Sodium: 1409.5mg ・ Fiber: 0.75g
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How to Make Sticky Ginger Chicken Wings – Step By Step Photos
Preheat the oven to 400ºF. Place 2 lbs. chicken wings and/or drummettes in a casserole dish so they’re in a single layer. Drizzle 1 Tbsp cooking oil over top and then toss to coat in the oil. Place the wings in the preheated oven and cook for 15 minutes.
While the wings are beginning to cook, prepare the sticky ginger sauce. In a bowl, stir together ¼ cup honey, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 2 cloves of minced garlic, and 1 Tbsp grated fresh ginger.
After the wings have cooked for 15 minutes, pour the prepared sauce over top and stir to coat. Return the wings to the oven.
Continue to cook the chicken wings for about 45 minutes more, stirring every 15 minutes or so, or until the sauce has reduced into a sticky glaze and turned deep brown in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.
Top with sliced green onions, then serve! Enjoy that sticky-sweet-salty-spicy goodness!