Chicken Wings Sauce - Sticky Baked
Servings: 8
Calories: 467kcal
Sweet, tangy, and slightly spicy wings coated with a sticky gochujang glaze made with ketchup, soy sauce, honey, and rice vinegar. Finish with scallions, sesame seeds, cilantro, and fresh lime. This thick, sweet-and-spicy sauce is reduced before being added to the cooked wings, then baked until glossy and lightly charred.
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Ingredients
Sticky Baked Sauce
- 1 cup ketchup
- 1 cup unseasoned rice vinegar
- ½ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons gochujang Korean red pepper paste
For Serving
- Thinly sliced scallions for garnish
- Toasted sesame seeds for garnish
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the chicken wings using the Basic Chicken Wings recipe and your preferred cooking method.
- While the wings are cooking, prepare the sauce. In a medium saucepan, whisk together the ketchup, rice vinegar, soy sauce, honey, and gochujang.
- Bring the sauce to a boil over medium heat. Reduce the heat and cook, stirring occasionally, until the sauce has thickened and reduced to about 1 cup, approximately 15 minutes.
- Once the wings are cooked, transfer them to a large bowl.
- Toss the hot wings with the Sticky Baked Sauce until evenly coated.
- Arrange the coated wings in a single layer on a baking sheet.
- Bake at 450°F until the sauce is glossy and lightly charred in spots, about 10–15 minutes.
- Transfer the wings to a serving platter and garnish with scallions, toasted sesame seeds, and chopped cilantro.
- Serve with lime wedges.
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Nutrition
Calories: 467kcal | Carbohydrates: 15g | Protein: 30g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 1195mg | Potassium: 372mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 387IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg
