New This Month

Sticky Chicken Wings


These wings make for an addictive snack at a casual party and are just as good when served for dinner with cooked rice and steamed broccoli.

  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2010


  • 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)


  1. 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.

  2. 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.

Reviews Add a comment

  • julie_and_mike
    15 NOV, 2015
    Just okay. I didn't find the sauce that flavourful.
  • cookwithsix
    10 AUG, 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!
  • missenpieces
    15 APR, 2011
    This was such a hit when I made it last summer...easy and delish!
  • Megco
    27 JAN, 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.
  • MarthaandMeBlogger
    8 JUL, 2010
    These were pretty good. You can see my results here:
  • ChefTBaks
    17 JUN, 2010
    I used reduced sodium soy sauce but this sauce still came out a bit too salty. Very sticky though.