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Warning: The term ‘sticky’ is a tremendous understatement when it comes to describing these Wicked Sticky wings. Think sticky molasses, and then think stickier. Don’t spill the sauce (like someone I know might have done) or you will be cleaning counter tops and sinks and what-not for days. Trust me. Now, on to the wings…
These wings are crazy good. Wicked heat. Sticky sweet. I made them crispy style on my Char-Broil Big Easy, but you can make them anyway you like, from smoking them to deep frying them. It’s the sauce that shines here, and boy is it messy great. Wicked sticky wings are called that for a reason.
Maybe I didn’t Say It Loud Enough…
I went simple with the dipping sauce for these wicked sticky wings. Just straight-out-of-the-bottle chilled Ranch dressing. Nothing fancy, just something to offset the kick of the sauce just a bit. But no dipping sauce is going to cut back on the amount of stickiness. Nor do you want it to.
Stay In Good Graces
I made the sauce in an old saucepan I keep around for sauces just like this one. No way was I about to make it in one of the wife’s fancy new saucepans. I’d probably be buying new ones by sunset. My old saucepan isn’t quite non-stick so I filled it with warm water, added some Dawn, and let it soak for a bit before cleaning it.
Wait Are You Waiting For?
Go make some wings! It’s not that hard to do! My go-to method is to air-fry them. A little seasoning first. Air-fried to perfection. Fantastic aroma as they cook. Crispy skin. Juicy meat. Tender. Ready for a sauce. Air-fried wings can hold up to being tossed with sauce, so that’s what I do. If they were deep-fried with a batter I wouldn’t abuse them like that. I’d gently brush the sauce on. Or serve it on the side, for sipping.
See my guides for cooking your wings, and saucing them! I’ve got you covered!
- Louisiana style hot sauce produced by family-owned…
- Aged Red Cayenne Peppers
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Wicked Sticky Wings
Equipment
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the sauce (double if you like your wings saucy!)
- ⅓ cups your favorite hot sauce
- 1 ½ cups brown sugar
- 1 tablespoon water
Instructions
For the wings
- Toss wings in sauce before serving. Click here for our guide on how to sauce your wings.
For the sauce
- Place all ingredients in a medium saucepan. Bring to a boil and reduce to a simmer and simmer for 5 minutes.
- Remove from heat and let cool COMPLETELY before using. Even better, cover and refrigerate overnight. This will help the sauce stay sticky and thick.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more