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Giada Sticky Baked Chicken Wings

Giada Sticky Baked Chicken Wings - recipe card
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Crispy, caramelized chicken wings glazed in a sweet and tangy sticky sauce made with honey, soy sauce, and a hint of ginger. Baked until golden and tender, these wings are perfect for party platters or game-day appetizers.

Ingredients

Scale
  • 3 pounds chicken wings, separated into drumettes and flats, tips discarded
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup honey
  • 1/4 cup soy sauce (low-sodium recommended)
  • 2 tablespoons rice vinegar
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon toasted sesame seeds, for garnish
  • 2 green onions, thinly sliced, for garnish

Instructions

  1. Preheat the oven to 400°F / 204°C. Line a large rimmed baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick cooking spray to prevent the wings from sticking during baking.
  2. In a large bowl, toss the chicken wing pieces with the olive oil, kosher salt, and black pepper until evenly coated. Arrange the wings in a single layer on the prepared wire rack, skin side up, ensuring they are not touching so air can circulate and promote crispy skin.
  3. Bake the wings for 35 minutes at 400°F / 204°C. Then, increase the oven temperature to 425°F / 218°C and continue baking for 10 to 15 minutes more until the skin is golden brown, crisp, and the internal temperature of the thickest part of a wing reaches 165°F / 74°C when checked with an instant-read thermometer.
  4. While the wings bake, prepare the sticky glaze. In a small saucepan over medium heat, combine the honey, soy sauce, rice vinegar, butter, grated ginger, and minced garlic. Cook, stirring occasionally, until the butter is fully melted and the mixture comes to a gentle simmer.
  5. In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly pour the slurry into the simmering glaze while whisking constantly to avoid lumps. Continue to cook for 1 to 2 minutes until the glaze thickens and becomes glossy, then remove from heat.
  6. Once the wings are fully baked, transfer them to a large clean bowl. Pour the warm sticky glaze over the wings and toss gently with tongs until every wing is evenly coated. Be careful not to break the skin.
  7. Arrange the glazed wings on a serving platter and immediately sprinkle with toasted sesame seeds and sliced green onions for garnish. Serve hot or at room temperature within 30 minutes for best texture.
  8. For extra sticky and caramelized wings, return the glazed wings to the wire rack after tossing and broil on high for 2 to 3 minutes, watching closely to prevent burning. This step is optional but enhances the sticky texture.

Notes

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place wings on a wire rack over a baking sheet and warm in a 375°F / 190°C oven for 8 to 10 minutes, or until heated through and skin re-crisps. Avoid microwaving, as it will make the skin soggy. Freeze baked, unglazed wings for up to 2 months after cooling completely. Thaw in the refrigerator overnight, then toss with fresh glaze and reheat as directed.

Nutrition

Keywords: sticky baked chicken wings, Giada chicken wings, baked chicken wings recipe, honey soy wings, crispy baked wings, game day appetizer, party wings, sweet and savory wings, finger food, chicken wings appetizer

Find it online: https://giadacooks.com/giada-sticky-baked-chicken-wings/