Want wings that break free from basic buffalo? Our ginger lime sticky wings deliver the perfect balance of sweet, tangy, and spicy – with a glaze so good you’ll want to lick your fingers clean. These aren’t your standard game day wing; so good they’ll have everyone asking for the recipe.

The magic happens in the glaze, where fresh ginger and lime create a zippy Asian-inspired sauce that reduces to sticky perfection. We’ve refined this recipe from our archives to nail that ideal balance between flavors, ensuring each wing gets the perfect coating of glaze.

Ingredients:

Light Corn Syrup
Soy sauce
Hot sauce
Fresh ginger, minced
Freshly squeezed lime juice
Chicken wings – we’re a fan of whole wings because we get more bang for our buck but flats and drumettes work great too. If using whole wings, you can separate them into wingettes by cutting at the joint with a sharp knife between the drum, flat, and wing tips.
Salt
Garnish: Scallions, cilantro, fresh lime wedges

How to Make Sticky chicken Wings:

Marinate the Wings: In a large bowl, combine Karo® Syrup, soy sauce, hot sauce, minced ginger, and lime juice. Reserve a portion of the sauce for later use, then marinate the chicken wings in the remaining mixture for 2 to 4 hours.
Prepare for Baking: Preheat your oven to 400 degrees F. Line baking sheets with parchment and arrange the marinated wings evenly.
Baking Time: Roast the wings for 20-25 minutes, flipping once to ensure even cooking, until they’re golden brown and reach an internal temperature of 165°F.
Simmer the Sauce: While the wings bake, simmer the reserved sauce in a small pot over medium-low heat until it thickens.
Glaze the Wings: Toss the baked wings in half of the thickened sauce, ensuring they are well coated.
Serve and Garnish: Arrange the wings on a platter, drizzle with the remaining sticky sauce, and garnish with green onions, cilantro, or a squeeze of lime wedge for added freshness.

Cooking Notes: Grilling vs. Baking Sticky Wings

Testing Ginger Lime Sticky Wings both grilled and oven baked provided distinct results:

Grilling: Grilling the wings over an open flame imparts a dry texture and a classic char. Using corn syrup instead of sugar in the marinade helps prevent burning. After grilling, brush the wings with reserved marinade to reintroduce flavor, though this method might not achieve the desired stickiness.
Baking: Baking the wings at 400 degrees F on a baking rack ensures even cooking and maintains the sticky quality of the marinade. However, the skin doesn’t develop the same texture as grilling. After baking, quickly toss the wings in the reserved sauce.

For ultimate stickiness and flavor, grilling is recommended for the charred flavor and texture, though baking is a great option if a grill just isn’t an option.

Recipe Tips:

Freshness in Garnish: Fresh cilantro or scallions not only add a pop of color but also enhance the zestiness of the dish.
Marinating Time: Allow the wings to marinate for the full duration to maximize the depth of flavor.
Sauce Consistency: Ensure the sauce is sufficiently thickened to cling to the wings for that perfect sticky finish.

How to Serve:

These wings are best enjoyed hot, accompanied by side dishes such as cool cucumber salad or creamy coleslaw to balance the heat and stickiness.
For a game day menu, pair them with beef tallow fries, some bacon-wrapped chorizo-stuffed jalapeno poppers, and a platter of pork meatballs so that everyone can load up their plates.

Have plenty of napkins or wet wipes, you’re going to need them.

Storage and Reheating:

Store any leftover wings in an airtight container in the refrigerator. Keep in mind the chicken skin will get soft and soggy over time.

To reheat, place them in an oven preheated to 350 degrees F until heated through. This method helps maintain the crispiness of the skin and the stickiness of the sauce.

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