Sticky Hot Chicken Wings Recipe
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I am so excited to have partnered with Lingham’s Hot Sauces to bring you this amazing recipe. All opinions are my own.
How to Make Sticky Hot Chicken Wings Recipe
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Chicken wings are the pretty much the perfect finger food for any party or game and this is, hands down, my favorite chicken wings recipe! Sticky and sweet with the perfect amount of heat, they are truly the most lip-smackin’ delicious wings you’ll ever have.
I’m somewhat of a hot sauce fanatic! Lingham’s Hot Sauces provide the perfect base for these sticky hot wings with just the right amount of sweet heat. Not only that, they are 100% all natural and have absolutely no bulking agents meaning you’re getting REAL flavor! (You can find them at your local Walmart). These sauces are perfect for dipping, dunking or adding a little sweet heat to any recipe! This recipe is delicious made with either Lingham’s Hot Sauce (original) or the Ginger Hot Sauce.. . the Ginger Hot Sauce was our favorite! You can follow Lingham’s on Facebook or Pinterest for inspiration!
A little tip before you get started; have you ever wondered how to make your baked chicken wings extra crispy and delicious? I’ve always tossed my wings in a little bit of flour prior to baking but I learned the secret to a crispy oven chicken wings recipe a while back. Adding just a pinch of baking powder (not soda) to the flour before tossing gives these wings an extra crispy finish. Nobody will believe they’re not fried!
- 2 lbs chicken wings split & tips removed
- 1 1/2 tablespoons flour
- 2 teaspoons baking powder
- salt & pepper
- sesame seeds & sliced green onions for garnish
- 2/3 cup Lingham’s Ginger Hot Sauce
- 1/3 cup soy sauce
- 2 cloves garlic
- 3 tablespoons melted butter
- 3 tablespoons molasses
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Preheat oven to 425 degrees. Line a large baking pan with parchment paper.
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Combine all sauce ingredients in a small pan. Bring to a boil and let boil 4-5 minutes, set aside.
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Rinse wings and pat dry with a paper towel. Toss with flour, baking powder, salt, and pepper. Spread out on prepared pan. Bake 30 minutes flipping over after 15 minutes.
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Remove wings from the oven and place in a large bowl, toss with sauce. Place back on the baking sheet and turn the oven up to 450. Bake additional 10-15 minutes or until sauce is thickened and browned.
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Cool 3-4 minutes before serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Unfortunately I cannot find the Ginger Hot Sauce anywhere (live in Minnesota). What can I substitute for it?
You can get Lingham’s Ginger hot sauce on Amazon as well.
If that isn’t an option for you, I would suggest mixing hot sauce with maybe a thick teryaki sauce or some BBQ sauce as the Lingham’s sauce is quite thick and sticky.
I made this tonight and was delicious. Used honey instead of mollases and added chilli flakes because im indian lol. But crispy and finger licking good! Thank you for sharing!
Have you ever made these and then kept them warm in a crockpot?
I haven’t but my friend always keeps her wings warm in a slow cooker and they’re great!
Well, once again I was suckered into a baked chicken wings recipe that claimed to be unbelievable crispy. Your photography is fantastic, the end result, not so much. I followed the recipe exactly and it was at best, hot and soggy!
I will not fall for another “baked” chicken wings recipe again. In 10 mins, I could have had crispy, sticky spicy wings. Instead, I spent over an hour for less than. Thumbs down!
Sorry this didn’t work out for you, we find them deliciously crispy and sticky. They’re a favorite around here.
When you it says molasses does it mean liquid molasses as in black treacle or unrefined molasses, sugar crystals please? I am in the uK.
I use liquid molasses.
Hi ,
Can honey or any other sauce be used instead of molasses?
Sounds like a good substitute to me!
I just watched a chicken wing recipe segment on The Today Show. The chef said the same thing about coating wings in baking powder to get them crispy. He didn’t even use flour. He lightly coated them in baking powder and they turned out just like they were made in a deep fryer.
Good tip. Thanks for sharing!
I’m trying to make these now. I just turned over wings to cook another 15 minutes. Is 30 minutes enough time for wings to fully cook before coating?
Yes, if you’re cooking them at 425 degrees it should be perfect. Remember they will cook an additional 15 minutes once coated.
I live in Hawaii and can’t find any of your sauces. How can I get some?
Have you checked your local Walmart?
The recipe says 1 1/2 TB flour. For 2 lbs of wings should that be 1 1/2 cups flour?
1 1/2 tablespoons is correct. You’re not coating them, just lightly dusting them.