Sticky and Spicy Baked Chicken Wings

These Sticky and Spicy Baked Chicken Wings are marinated with a garlicky, hot, and sweet Asian homemade marinade and baked until perfection. They are the perfect game-day appetizer or finger food for special occasions.

You can also serve these delicious baked Chicken Wings as a main meal accompanied by a side dish such as Spicy Egg Fried Rice or Crispy Sauté Potatoes.

Jump to:

• Why This Recipe Works?
• Ingredients and Substitutes
• How to Make Sticky and Spicy Baked Chicken Wings?
• Top Tips From the Chef
• What to Serve With Sticky and Spicy Wings?
• Recipe FAQs
• Related Recipes
• Sticky and Spicy Baked Chicken Wings

Sticky and Spicy Baked Chicken Wings are extremely easy to make and much healthier than the fried versions.

And of course, you end up with less mess and clean up afterward. It's a win-win situation! The only downside is that they are so damn addictive!

Why This Recipe Works?

• It is an easy recipe to follow with only 10 minutes of preparation (less if you buy pre-cut chicken wings!). These Baked Chicken Wings are perfect for a busy weekday meal.

• These Sticky&Spicy Baked Chicken Wings are fairly hot, but you can easily customize the spiciness by adjusting the amount of chili in the marinade.

• You don't have to fry the chicken wings for crispness or flavor. Oven-baked chicken wings are much easier, healthier, and less messy than the fried versions.

• These delicious chicken wings freeze beautifully. You can store the leftovers in the freezer for up to 3 months.

Ingredients and Substitutes

Asian Marinade For Chicken Wings

• Ginger Garlic Paste - This is the magic ingredient for the marinade. It adds an incredible spicy flavor and amazing color to the chicken wings.

• Tomato paste - It is a great ingredient for marinating chicken or lamb and is commonly used in Turkish cuisine for marinating kebab dishes such as Shish Tawook (Turkish Chicken Kebab) and Lamb Shish Kebab. A spoonful of tomato paste gives a red bright color and a tanginess to the chicken.

• Soy Sauce - I use Kikkoman all-purpose soy sauce for this recipe.

• Mirin - It is a rice wine used as a flavoring in Japanese cooking. You can substitute mirin with dry sherry or sweet marsala wine.

• Rice wine - It is made by the fermentation of rice starch, traditionally used in Asian cooking. You can substitute rice wine with Shaoxing wine or sake.

Chicken Wings

I usually buy fresh wings with the tips removed and I split them into flats and drumettes. However, you can buy pre-cut chicken wings to save some prep time. If you want to cook them whole without splitting them, the cooking time will increase but they will still be delicious.

You can use frozen chicken wings for this recipe. Simply defrost them overnight before marinating them and make sure to pat them dry really well. You don’t want that extra water content.

How to Make Sticky and Spicy Baked Chicken Wings?

This is a very simple recipe and to achieve the best results, you need to follow a few simple steps:

Prepare the Chicken Wings

Remove the tips of the chicken wings (if there are any) and cut the wings in between two joints so you have the drumettes and the flat piece containing two long bones separated.

Dry them with a paper towel and place them in a bowl, set them aside while preparing the Asian marinade for the chicken wings.

Marinate the Chicken Wings

To make the marinade, combine all the ingredients in a bowl and mix well.

Pour the marinade on the chicken wings.

Mix well the marinade and the chicken wings together until the wings are nicely coated with the marinade.

Cover the bowl and let the wings marinate for a minimum of 2 hours, ideally overnight.

Bake the Chicken Wings

Preheat the oven to 180° C (356° F). Spread the chicken wings in a single layer on a baking tray.

Cook for 50 to 60 minutes until the wings are nicely caramelized and started to crisp on the edges.

While cooking, rotate the chicken wings and glaze them with the marinade every 15 minutes.

Garnish them with sliced spring onions and/or thinly sliced red chili.

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Top Tips From the Chef

• If using frozen chicken wings, ensure they are completely thawed before baking them.

• Pat dry the chicken wings using a towel after removing them from the packaging or defrosting them.

• Use medium to large-sized chicken wings and let them marinate for 2 hours, ideally overnight.

• When cooking the chicken wings, make sure they are nicely layered on a tray without overlapping.

• Flip the wings a couple of times during the cooking period to ensure they are cooked evenly.

• The cooking time will vary depending on the temperature of your oven and the size of the chicken wings.

What to Serve With Sticky and Spicy Wings?

You can serve these delicious wings as an appetizer with dips such as Thai Style Tomato Chili Jam, Tirokafteri (Spicy Whipped Feta Dip), or Tartar Sauce With Capers.

If you want to serve them as a main meal, the best side dishes to accompany these Baked Chicken Wings are Mushroom Rice (Mushroom Pilau), Crispy Sauté Potatoes With Garlic, Spicy Thai Mango Salad, and Spicy Egg Fried Rice.

Recipe FAQs

Related Recipes

For more delicious chicken recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these delicious Stick and Spicy Baked Chicken Wings as much as you enjoy eating them! 🙂 

Bon appétit! / Afiyet olsun!

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