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Gallery Sticky Chicken Wings Recipe Summary total: 1 hr 45 mins Servings: 4

Ingredients Ingredient Checklist 3/4 cup packed light-brown sugar 1/4 cup fish sauce 1/4 cup fresh lemon juice (from 2 lemons) 2 tablespoons soy sauce 1-inch piece fresh ginger, smashed and peeled 1 serrano or jalapeno chile, halved lengthwise, plus sliced chile for serving (optional) 2 pounds chicken wings, cut in half at joint (wing tips removed)

Cook’s Notes Pork ribs variation: Instead of wings, you can use separated pork spare ribs. Cover with foil for the first hour of cooking, then remove foil and increase cooking time by 10 minutes.

Gallery Sticky Chicken Wings

Recipe Summary total: 1 hr 45 mins Servings: 4

Sticky Chicken Wings

Sticky Chicken Wings

Sticky Chicken Wings

Recipe Summary total: 1 hr 45 mins Servings: 4

Recipe Summary

total: 1 hr 45 mins

Servings: 4

total: 1 hr 45 mins

total:

1 hr 45 mins

Servings: 4

4

Ingredients

Ingredients

  • 3/4 cup packed light-brown sugar 1/4 cup fish sauce 1/4 cup fresh lemon juice (from 2 lemons) 2 tablespoons soy sauce 1-inch piece fresh ginger, smashed and peeled 1 serrano or jalapeno chile, halved lengthwise, plus sliced chile for serving (optional) 2 pounds chicken wings, cut in half at joint (wing tips removed)

Directions

Preheat oven to 300 degrees. In a 9-by-13-inch baking dish, whisk together brown sugar, fish sauce, lemon juice, and soy sauce until sugar dissolves, 2 minutes. Add ginger, chile, and chicken wings; toss to coat. Arrange wings in a single layer.

Bake wings 1 hour. Increase heat to 450 degrees and bake until sauce is reduced and wings are glazed, 30 to 35 minutes more, turning wings occasionally. Serve wings with sliced chile, if desired.

Cook’s Notes Pork ribs variation: Instead of wings, you can use separated pork spare ribs. Cover with foil for the first hour of cooking, then remove foil and increase cooking time by 10 minutes.

Cook’s Notes

Pork ribs variation: Instead of wings, you can use separated pork spare ribs. Cover with foil for the first hour of cooking, then remove foil and increase cooking time by 10 minutes.

Reviews (8)

 Add Rating & Review     61 Ratings   5 star values:        19    4 star values:        18    3 star values:        13    2 star values:        10    1 star values:        0

Reviews (8)

Add Rating & Review     61 Ratings   5 star values:        19    4 star values:        18    3 star values:        13    2 star values:        10    1 star values:        0

Add Rating & Review

61 Ratings 5 star values: 19 4 star values: 18 3 star values: 13 2 star values: 10 1 star values: 0

61 Ratings 5 star values: 19 4 star values: 18 3 star values: 13 2 star values: 10 1 star values: 0

61 Ratings 5 star values: 19 4 star values: 18 3 star values: 13 2 star values: 10 1 star values: 0

  • 5 star values: 19 4 star values: 18 3 star values: 13 2 star values: 10 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       07/04/2018   Wonderful recipe--hardly ever any leftovers!! I did decrease the 300 degrees baking time to  

Martha Stewart Member     Rating: Unrated       11/15/2015   Just okay. I didn't find the sauce that flavourful.  

Martha Stewart Member     Rating: Unrated       08/10/2011   Everyone loved these! Six kids from 15 down to 2 ate every morsel. I would say not to cook them the full 30 - 35 minutes. Perhaps just 20 - 25 and check on them, otherwise, you're left with no sauce and a hard mess to clean up in the pan!  

Martha Stewart Member     Rating: Unrated       04/15/2011   This was such a hit when I made it last summer...easy and delish!  

Martha Stewart Member     Rating: Unrated       01/27/2011   These are outstanding for game day or for supper. Super easy. Make extra sauce if you're having it for dinner -- it's delicious on white or brown rice.  

Martha Stewart Member     Rating: Unrated       07/08/2010   These were pretty good. You can see my results here: http://marthaandme.wordpress.com/2010/03/03/sticky-chicken-legswings/  

Martha Stewart Member     Rating: Unrated       06/17/2010   I used reduced sodium soy sauce but this sauce still came out a bit too salty. Very sticky though.

    Martha Stewart Member

    Rating: 5 stars 07/04/2018

Wonderful recipe–hardly ever any leftovers!! I did decrease the 300 degrees baking time to

Rating: 5 stars

Rating: Unrated 11/15/2015

Just okay. I didn’t find the sauce that flavourful.

Rating: Unrated

Rating: Unrated 08/10/2011

Everyone loved these! Six kids from 15 down to 2 ate every morsel. I would say not to cook them the full 30 - 35 minutes. Perhaps just 20 - 25 and check on them, otherwise, you’re left with no sauce and a hard mess to clean up in the pan!

Rating: Unrated 04/15/2011

This was such a hit when I made it last summer…easy and delish!

Rating: Unrated 01/27/2011

These are outstanding for game day or for supper. Super easy. Make extra sauce if you’re having it for dinner – it’s delicious on white or brown rice.

Rating: Unrated 07/08/2010

These were pretty good. You can see my results here: http://marthaandme.wordpress.com/2010/03/03/sticky-chicken-legswings/

Rating: Unrated 06/17/2010

I used reduced sodium soy sauce but this sauce still came out a bit too salty. Very sticky though.

All Reviews for Sticky Chicken Wings

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sticky Chicken Wings

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest