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The best sticky chicken wings recipe cooks the wings up in a saucy glaze that reduces as it cooks, making the wings extra sticky, sweet, and spicy.
It’s chicken wing time again, my friends. As you know, I’m a chicken wing fanatic. I’ll take my wings any way I can get them – fried, baked, broiled, grilled, you name it. They taste great no matter how you make them. The secret to great wings isn’t always in how you cook them, but in how you finish them.
Today, I’m making them nice and sticky with a balance of sweet and heat. Lucky for me, I’m working with Karo® Syrup to make them as awesome as they can be.
What I love about Karo® Syrup is how smooth the texture is, with a balanced sweetness that lets the flavors of the other ingredients stand out. Many chefs rely on Karo® Syrup because of the quality, which I can certainly attest to.
Karo® Syrup sure makes some outstanding stick chicken wings! It’s also great for baking, of course, but I love it for sauces and glazes. Let’s talk about the recipe, shall we?
Sticky Chicken Wings Ingredients
- Chicken Wings. 2 pounds, separated tips removed.
- Smoked Paprika. 1 tablespoon.
- Cayenne. 1 teaspoon.
- Salt and Pepper. To taste.
- Olive Oil. 1 tablespoon.
- Small Dried Peppers. 4, I’m using chile de arbol peppers.
- Garlic. 4 cloves, chopped.
- Karo® Syrup. ¼ cup.
- White Wine Vinegar. ¼ cup.
- Soy Sauce. ¼ cup.
- Sriracha. 3 tablespoons.
- Fish Sauce. 1 tablespoon.
How to Make Sticky Chicken Wings - the Recipe Method
First, add the wings to a large bowl and rub with your seasonings (smoked paprika, cayenne, salt, and pepper).
Heat a Dutch Oven or large pot to medium-high heat and add 1 tablespoon olive oil.
Add the spice-rubbed chicken wings and cook until golden, turning occasionally, about 10 minutes. You may need to do this in batches.
Add the dried chilies and garlic. Cook, stirring, for one minute, until you can smell the wonderful garlic.
In a mixing bowl, whisk together the Karo® Syrup, vinegar, soy sauce, fish sauce, and Sriracha.
Pour over the wings and stir.
Cover and simmer for 10 minutes.
Remove the cover and cook over medium-high heat, stirring occasionally, until the chicken wings are cooked through and the sauce has reduced to a sticky glaze, about 10 minutes. They should have an internal temperature of 165 degrees F when measured with a meat thermometer.
QUICK TIP: You can remove the wings from the pot, if needed, to help the sticky sauce reduce more quickly. It will also thicken as it cools. Just pour it over the wings when serving.
Cool slightly and enjoy! Garnish with spicy chili flakes and chopped green onion, if desired.
Done! Nice and easy. I love a good stick chicken wings recipe. Extra sticky and spicy for me, please!
Recipe Tips & Notes
Seasonings. I’ve kept it simple here with cayenne, paprika, salt, and pepper, though you can use other ingredients if you’d like. Onion powder is a nice addition, as would be some dried herbs. Go with your favorite spicy chili powder, or your favorite Cajun or Creole seasoning blend.
Cooking Options. This recipe is incredibly easy in one pot, just cooking it over the stove. However, you can also finish it off by baking the wings in the oven. Or, try grilling or baking the wings, then tossing them while still hot in the whisked-together glaze, making it more of a finishing sauce.
Finishing. These wings are totally fall-off-the-bone tender. If you’re looking for a bit more firmness to them, toss them onto a baking sheet and broil them in the oven for a few minutes before serving.
That’s it, my friends! I hope you enjoy your sticky chicken wings. These are so good! Head on over to your nearest grocery store and grab some Karo® Syrup. It’s time to get cooking!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — M
Sticky Chicken Wings Recipe
Ingredients
- 2 pounds chicken wings separated tips removed
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 small dried peppers I’m using chile de arbol peppers
- 4 cloves garlic chopped
- ¼ cup Karo® Syrup
- ¼ cup white wine vinegar
- ¼ cup soy sauce
- 3 tablespoons sriracha
- 1 tablespoon fish sauce
Instructions
- Add the wings to a large bowl and rub with your seasonings (smoked paprika, cayenne, salt, and pepper).
- Heat a Dutch Oven or large pot to medium-high heat and add 1 tablespoon olive oil.
- Add the spice-rubbed chicken wings until golden, turning occasionally, about 10 minutes. You may need to do this in batches.
- Add the dried chilies and garlic. Cook, stirring, for one minute, until you can smell the wonderful garlic.
- In a mixing bowl, whisk together the Karo® Syrup, vinegar, soy sauce , fish sauce, and Sriracha.
- Pour over the wings and stir.
- Cover and simmer for 10 minutes.
- Remove the cover and cook over medium-high heat, stirring occasionally, until the chicken wings are cooked through and the sauce has reduced to a sticky glaze, about 10 minutes. You can remove the wings if needed to help the sticky sauce reduce more quickly. It will also thicken as it cools. Just pour it over the wings when serving.
- Cool slightly and enjoy! Garnish with spicy chili flakes and chopped green onion if desired.
Nutrition Information
Ronald says
made tonight for 3rd time, I accidentally grabbed dark soy sauce and was a good mistake , after plate then I add little water to deglaze, easier cleaning, and little extra sauce to drizzle over, it's not too hot, if timid I'd remove the chyanne or cut in half?
Mike Hultquist says
Glad you enjoyed it, Ronald!