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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.
Sticky Really Doesn’t Describe It
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.
You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Wicked Sticky Wings
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.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
