Sticky Wings

Sweet and Spicy, these wings will be a showstopper and an upgrade to your big game parties.



  • 24 Chicken wings
  • 1 1/2 teaspoon of salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon baking powder

For the Sauce:

  • 1/2 teaspoon corn starch
  • 2 tablespoons + 1/2 teaspoon of water
  • 1/4 cup honey
  • 2 tablespoons of Chile sauce (such as sambal oelek)
  • 1 teaspoon of soy sauce
  • 1 teaspoon of rice vinegar
  • 2 tablespoons of peanuts toasted and chopped


  1. Preheat your oven to 450 degrees. In a small mixing bowl, combine the salt, pepper, garlic, powder, and baking powder. Rub the mixture over the chicken wings and let rest at room temperature for 30 minutes.
  2. 5 minutes before baking preheat your All-Clad Jelly Roll pan in the oven. Place the wings onto the pan carefully as the pan will be hot and place in the oven for 10 minutes.
  3. After 10 minutes in the oven, take out your wings and gently flip over making sure you do not rip the skin off. Place the wings back into the oven for an additional 10 minutes. Remove from the oven.
  4. Meanwhile, begin making your sauce. Mix 1/2 teaspoon of water and the cornstarch and set aside. Add the remaining sauce ingredients into a small saucepan. Bring to a low simmer and let the mixture darken roughly 2-3 minutes. Add the cornstarch mixture to the sauce and whisk to combine completely. Let the sauce thicken for another minute or two.
  5. When the wings are cooked remove them from the pan and place in the saucepan and coat the sauce over the wings before serving. Top with chopped peanuts.

Pro Tip:

The cornstarch mixture is also known as a slurry. This is used as a thickening agent in many Asian dishes. You need to make sure you cook the slurry for a couple minutes or it will not thicken correctly and have a starchy taste.


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