Sticken Wings

by Modern Mrs. Cleaver     Jan 31, 2012
Sticken Wings
Difficulty: Easy
Yield: 40 wings
Prep Time: 10 Min(s)
Cook Time: 60 Min(s)
Ready In: 4 Hour(s)
Dark and tangy chicken wings with a slightly sticky sauce...hence the name sticken! The lovely wings are baked not fried and are enjoyed just as much as the classic fried wings.
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1/2 cup hoisin sauce [+]
3/4 cup plum sauce [+]
1/2 cup soy sauce [+]
1/3 cup apple cider vinegar [+]
1/4 dry sherry [+]
1 1/2 teaspoons five spice [+]
1 tablespoon minced ginger [+]
1/3 cup honey [+]
1 bunch scallions, finely diced white and green part [+]
6 cloves garlic, minced [+]
40 chicken wings [+]


1. Dump all of the ingredients, except for the wings, in a large mixing bowl. Measure out 1 cup of the mixture and set aside for basting.

2. Add the chicken and toss to coat well. Cover and place in fridge for a few hours AT LEAST but overnight is best!

3. Preheat your oven to 375 degrees F. Add the chicken to a roasting pan and drizzle “just a bit” of the sauce over top. We want them to get sticky, not steam in sauce.

4. Roast for 45-60 minutes, basting every 10-15 minutes. Toss them with tongs a few times while they bake to make sure you baste all sides evenly.

I serve them on a platter with cabbage…the bright white of the cabbage makes the color of these wings POP.

Sprinkle with diced scallions and toasted sesame seeds.

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A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.
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