Hey y'all! If you're craving crispy, saucy, finger-licking chicken wings that don't even need an oven, you're in the right place. Stovetop Sticky Wings are the ultimate crowd-pleaser—juicy on the inside, packed with sweet and savory flavors, and smothered in a sticky glaze. Whether it's game day, a family dinner, or just a snack attack, these wings hit all the right notes. Let’s get cooking!
Why You'll Love This
- No oven needed—make these wings right on your stovetop!
- Deliciously sticky glaze with just the right balance of sweet and savory.
- Crispy skin outside, tender and juicy chicken inside.
- Perfect for parties, snacks, or main meals.
- Ready in under an hour with simple pantry ingredients.
Ingredients
- 2 lbs (about 1 kg) chicken wings, split and tips removed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon vegetable oil
- ½ cup soy sauce
- ½ cup honey
- ¼ cup brown sugar
- 2 tablespoon rice vinegar (or apple cider vinegar)
- 2 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper (optional, for heat)
- 2 green onions, thinly sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Directions
Prep the Wings
Pat wings dry with paper towels, then season with salt and black pepper on both sides.
Sear for Crispy Skin
Heat 2 tablespoon vegetable oil in a large, heavy skillet over medium-high heat. Once shimmering, add wings in a single layer. Sear 4-5 minutes per side, until golden and crisp (work in batches if needed).
Make the Sticky Sauce
In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, grated ginger, minced garlic, and crushed red pepper. Pour the mixture over the wings in the skillet.
Simmer and Glaze
Reduce heat to medium-low. Cover and simmer for 20 minutes, flipping wings halfway through. Uncover and cook an additional 10-15 minutes at medium heat, stirring occasionally, until sauce thickens into a glossy, sticky glaze that coats the wings.
Garnish and Serve
Transfer wings to a platter. Drizzle with leftover sauce from the pan, then garnish with sliced green onions and sesame seeds. Serve hot!
Notes
- Patting the wings dry helps achieve the crispiest sear.
- Simmer uncovered at the end to get the thickest, stickiest glaze.
- Adjust red pepper to your desired spice level—or leave it out for a milder sauce.
Variations
- Lemon Pepper Sticky Wings: Add zest of one lemon and 1 teaspoon cracked black pepper to the glaze for a citrusy kick.
- BBQ Sticky Wings: Swap soy sauce for BBQ sauce and add 1 tablespoon Worcestershire sauce.
- Spicy Buffalo Sticky Wings: Add 2 tablespoon hot sauce and 1 tablespoon butter to the glaze for a spicy twist.
Required Equipment
- Large, heavy skillet with lid (preferably non-stick or cast iron)
- Tongs
- Mixing bowl
- Whisk
- Paper towels
Storage Instructions
Cool wings completely before storing in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days. To reheat, place wings in a skillet over medium heat with a splash of water and cover, or microwave until heated through.
Serving Suggestions
- Pair with steamed jasmine rice or fried rice for a satisfying meal.
- Serve alongside crisp celery and carrot sticks with ranch or blue cheese dip.
- Add a light cucumber salad or sesame slaw for freshness and crunch.
Pro Tips
- Don’t overcrowd the skillet—work in batches for the crispiest wings.
- Keep sauce stirring during the final 10 minutes to prevent burning.
- Taste the sauce before simmering and adjust sweetness or saltiness to your preference.
FAQ
- Can I use frozen wings?
- Yes, just thaw completely and pat dry before cooking for the best results.
- What if I don’t have fresh ginger?
- You can substitute with 1 teaspoon ground ginger or leave it out in a pinch—though fresh adds extra zing!
- How do I make these wings extra spicy?
- Double the crushed red pepper or add your favorite hot sauce directly into the glaze, tasting as you go.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Ingredients
- 2 pounds chicken wings, split and tips removed
- ⅓ cup soy sauce
- ¼ cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha or hot sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
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1Pat the chicken wings dry with paper towels and season lightly with salt and pepper.
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2Heat vegetable oil in a large skillet over medium-high heat. Add wings and cook for 6-8 minutes per side until golden brown and cooked through. Remove wings and set aside.
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3In the same skillet, add minced garlic and grated ginger. Cook for 1 minute until fragrant.
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4Add soy sauce, honey, brown sugar, rice vinegar, and sriracha. Stir and bring to a simmer. In a small bowl, mix cornstarch and water, then add to the skillet. Cook for 2-3 minutes until thickened.
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5Return the wings to the skillet and toss to coat in the sticky sauce. Simmer for 2-3 additional minutes until wings are well glazed.
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6Transfer wings to a platter and garnish with sliced green onions and sesame seeds. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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