Impossibly easy sticky and spicy chicken wings

Audrey Michels

Contributing Writer

Stop whatever you’re doing and alert the media: You need to make these sticky, spicy, oven-baked chicken wings right now. They're exactly what they claim to be (sticky, spicy, oven-baked), but they’re also incredibly tasty and far easier than they have any right to be. Seriously, you might make this every night from now on. They’re that easy (just three steps!) and that good.

Messing these up is almost impossible, which means you can adjust them to your own taste. A little more or less garlic, honey or adobo sauce won’t affect the perfect outcome of these wings, so tinker to your heart’s content. Just make sure you have a few people to share them with, or you just might eat them all.

Cooktop Cove

Sticky and spicy chicken wings

10 minutes

35 minutes

45 minutes

2 cloves garlic, pressed

1 teaspoon kosher salt

2 tablespoons soy sauce

2 tablespoons light-colored honey

1 teaspoon sesame oil

3 tablespoons hoisin sauce

1-2 tablespoons adobo sauce

3 pounds chicken wings

1 scallion, finely chopped (optional)

Preheat the oven to 425 F.

Line a baking sheet with aluminum foil, and coat with non-stick spray.

In a large mixing bowl, combine the garlic, salt, soy sauce, honey, sesame oil, hoisin sauce and adobo sauce.

Add the chicken wings and toss until fully coated.

Spread the wings and sauce onto the prepared baking sheet in a single layer. Bake 30-35 minutes, rotating halfway in cooking time, until cooked through.

Top with scallion and serve.

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