Food & Cooking Recipes Appetizers Finger Food Recipes Sticky Chicken Wings 3.8 (59) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 1 hr 45 mins Servings: 4 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. Ingredients ¾ cup packed light-brown sugar ¼ cup fish sauce ¼ 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. Rate it Print