Sticky and Spicy Baked Chicken Wings

5 from 2 votes

These Sticky and Spicy Baked Chicken Wings are marinated with a garlicky, hot, and sweet Asian homemade marinade and baked until perfection.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Main Course

Cuisine: Asian, Chinese

Diet: Low Lactose

Servings: People

Calories: 331kcal

Remove the tips of the chicken wings and cut the wings in between two joints so you have the drumettes and the flat piece containing two long bones separated.
Combine all the ingredients for the marinade in a bowl and mix well.
Add the chicken wings and mix well 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.
Preheat the oven to 180° C - 356° F (fan oven).
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 start to crisp on the edges.
During the cooking period, rotate the chicken wings and glaze them with the marinade every 15 minutes making sure all sides are covered evenly.
Garnish with some sliced spring onions and sliced red chili.

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.
The leftovers would keep refrigerated for up to five days in an airtight container. Make sure they are completely cooled down before refrigerating them.
If you want to keep them longer, you can freeze them for up to 3 months!