One-Pot Sticky Chicken Wings

Your fingers will be definitely be coated with sauce after eating these One-Pot Sticky Chicken Wings, but it will be worth it. The flavors are amazing. 

These sticky wings are coated with a sweet, mildly spicy, Asian flavored sauce, which is reduced as the wings are stirred and tossed in it. 

The ingredient list may look long, but the prep time is only 10 minutes, and the wings take just about 40 minutes from start to finish. 

My grandsons loved these wings (after picking off the green onions), although I did have to keep reminding them not to wipe their hands on their shirts. 

Ingredients in the Sauce:

Spices: Whole star anise, dried red chiles, and a cinnamon stick. You will remove these after cooking the wings in the sauce. 

Condiments: Soy sauce and oyster sauce. For the oyster sauce, I prefer Lee Kum Kee Premium or the Megachef brand. 

Other Liquids: Mirin, which is a sweet rice cooking wine, and sake or dry sherry. I've used both the sake and the sherry in making these wings and couldn't really tell the difference. 

You can usually find mirin in the Asian section of your grocery store. 

Additional Flavors: Minced fresh ginger and brown sugar, light or dark. 

For the wings, you can either buy the whole wings and cut them yourself or buy the pre-cut "party wings." You will be discarding the wing tips. I like to freeze them and save them to make chicken stock. 

First, you pan fry the wings by themselves on both sides. After that, you add the ginger and the spices and stir them in the rendered fat for a minute or two. 

Next, you add the rest of the ingredients and cook the chicken over medium high heat to reduce the sauce into a sticky glaze. 

Finally, remove the star anise, cinnamon, and chiles, sprinkle with toasted sesame seeds and scallions, and serve. 

You can serve these wings as an appetizer or as a main course with rice. 

Equipment You May Need:

The main thing you will need is a large skillet or sauté pan. I used a 15 inch nonstick sauté pan. You will need to cook the wings in a single layer at the beginning. 

I also like to use 9-inch tongs with silicone heads for individually flipping the wings when frying. 

After you reduce the sauce, give it an extra minute over high heat to emulsify the rendered fat into the sauce. 

Storage: 

If you have leftovers, you can keep them in foil in the refrigerator. Just reheat them in a 325 degree F oven until heated through. If you take leftovers to work for lunch, you can briefly microwave them. 

More of my Wings Recipes!

Air Fryer Sriracha-Honey Chicken Wings

Chipotle Lime Chicken Wings

Korean-Style Fried Chicken Wings

Grilled Wings with Carrot Habanero Hot Sauce

Pepper Jelly Glazed Chicken Wings

The Sunday Funday Group's Recipes for Wings:

• Amy’s Cooking Adventures shares Baked Boneless Buffalo (and Honey BBQ) Wings 
• Palatable Pastime shares Empress Chicken Wings 
• Karen’s Kitchen Stories shares One Pot Sticky Chicken Wings 
• Sneha’s Recipe shares Spicy Fried Chicken Wings In Gochujang Sauce 
• A Day in the Life on the Farm shares Honey Garlic Wings

Originally published February, 2015 and updated May, 2023 with new tips and photos. 

One-Pot Sticky Chicken Wings

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Your fingers will be definitely be coated with sauce after eating these One-Pot Sticky Chicken Wings, but it will be worth it. The flavors are amazing.

Ingredients

• 3 pounds chicken wings, wing tips removed, and cut into two pieces
• 2 tablespoons minced fresh ginger
• 4 small dried red chiles, tops cut off
• 2 whole star anise
• 1 cinnamon stick
• 1/3 cup soy sauce
• 1/3 cup sake or dry sherry
• 3 tablespoons oyster sauce
• 3 tablespoons mirin
• 3 tablespoons brown sugar
• 1/3 cup water
• 2 scallions, thinly sliced
• Toasted sesame seeds

Instructions

1. In a large nonstick skillet or sauté pan (mine was 15"), sear the chicken wings about 10 minutes per side, until golden.
2. Add the ginger, red chiles, star anise, and cinnamon stick and stir for about a minute.
3. Add the soy sauce, sake, oyster sauce, mirin, sugar, and water, and bring the mixture to a simmer. Cover and simmer for 10 minutes.
4. Uncover and cook with medium high heat for about 12 minutes, stirring frequently, until the sauce is reduced to a thick glaze, and the pan is almost dry. At the end, finish the wings on high heat for one minute to emulsify the chicken fat into the sauce.
5. Remove the chiles, star anise, and cinnamon stick, and toss the wings with the scallions and sesame seeds.

Nutrition Facts

Calories

344.85

Fat (grams)

20.36 g

Sat. Fat (grams)

5.59 g

Carbs (grams)

13.33 g

Fiber (grams)

0.89 g

Net carbs

12.44 g

Sugar (grams)

8.45 g

Protein (grams)

24.41 g

Cholesterol (grams)

94.3 mg

https://www.karenskitchenstories.com/2015/02/one-pot-sticky-chicken-wings.html

Karen's Kitchen Stories

wings, chicken

Appetizers, main course

Asian

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Adapted from Food Network