God these are addictive. Before you know it you’ve eaten like 6 to 8 wings all by your fatass self…or maybe that’s just me lol.
I love chicken 99 ways from Sunday, but the stickywing is one of my top 10 favorite wing variations. I get a slight crisp from the rendered skin, mixed with a sweet and spicy, sticky glaze that causes you to eat these like you lack serious home-training. You’ll be sucking and licking your fingers a lot as you eat these, so have the napkins handy.
Each wing is flavored to perfection — juicy, sweet, spicy, smoky and warm, bright and delicious. They’re not too spicy, but feel free to adjust the heat/sweet levels to your personal liking — I just gave you a decent starting point.
I loved these, so very much. I wanted to hug them with my mouth — which I eventually did. The scallion gives the entire dish a mild hint of roasted onion flavor without being overpowering. The chicken itself cooks in about a half hour, and you have to be patient and allow the meat to rest for 10 minutes before you dive into it. Even if you allow the chicken to cool to room temperature, it will be even stickier 😉 I like to sprinkle just a bit of kosher salt all over the glazed chicken right at the end just to give it contrast and enhance the flavors of the honey/maple syrup based glaze.
Have fun with this recipe and switch it up to your own personal tastes 🙂
I sprinkled the seasonings over each wing to my personal liking. Use as much or as little as you like, but go easier on the cayenne pepper because it’s hot and you can easily over-do it.
Then flip the chicken over so the flatter side is facing up, like this. Sprinkle the lime zest over each wing then cook these babies.
By the way, these are the seasonings I used…granulated garlic, smoked paprika, black pepper, chili powder, kosher salt (in the dish), and lime zest from half a lime. Oh, and I obviously arranged three scallions between the wings to give it a nice mild onion flavor…this is optional.
Chipotle peppers in adobo sauce — I used one pepper and it gave me great heat and smokiness. Add one pepper and taste, but if you prefer more heat, add another. You can find these peppers in the Mexican food aisle of your grocery store.
This is the simmer I had going. Be careful not to let this boil over — and it can, so keep an eye on it. Let it reduce slightly, about 5 to 8 minutes, stirring frequently. Cover loosely and set aside. It will thicken as it sits.
After 20 minutes of roasting, remove the chicken wings out of the oven and brush 2 layers of the glaze over the wings. Place the wings back in the oven for an additional 10 minutes. Allow them to rest for 10 minutes, then add one more coat of glaze. Sprinkle a little kosher salt over each wing to enhance the other flavors if need be. Serve with lemon wedges and chopped cilantro as a garnish.
Juicy, super flavorful, and fun to eat. Enjoy these wings, you guys!Print
Healthier version featured on Dr. Oz below!
- 8 large whole chicken wings
- 1 to 2 tsp lime zest
- Season with pink Himalayan sea salt, ground black pepper
- For garnish, chopped cilantro and freshly squeezed lime juice
- 1 tbsp extra virgin olive oil (for brushing the wings)
- non-stick cooking spray for the wire rack
- ¼ cup raw honey
- ¼ cup organic Grade A maple syrup
- 1 tsp lime zest
- 1 scallion, finely chopped
- 1 to 2 tsp lime juice
- 1 tbsp brown sugar
- 1 small chipotle pepper in adobo sauce, finely chopped, plus 1-2 teaspoons of adobo sauce
- Season the glaze with cayenne pepper (1/8tsp), black pepper (1/8 – 1/4 tsp), a pinch of pink Himalayan sea salt, smoked paprika (1/2tsp), onion powder (1/2tsp), granulated garlic (1/2tsp), cumin (1/2tsp), and chili powder (1/2tsp)
- Garnish with fresh chopped cilantro (optional) and lime juice
4. Turn off the broiler and remove the wings from the oven and brush another layer of glaze on top. Allow to cool for about 5 minutes so glaze can set. Garnish with chopped cilantro (if using), and a squirt of fresh lime. Enjoy!