Sweet Sticky Spicy Chicken

Serving up sticky wings for Super Bowl tailgating.

Outrageously delicious, sweet, spicy, and finger-licking good, this recipe is everything you want sticky wings to be. Full of flavor, spicy, sweet, and super easy to make, either on a grill, air fryer, or in the oven. The perfect balance of sweet, salty, and spicy.

Course Appetizers, Main

Cuisine American, Caribbean

Diet Gluten Free

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 288kcal

Author Imma

Equipment

small pan
Small mixing bowl
grill or oven

Ingredients

The Sauce

2 tablespoons (28g) butter
1 teaspoon (5g) minced garlic
2 green onions, chopped
½ cup (135g) ketchup
⅛-¼ cup (42-85g) honey
1-2 tablespoons (12-25g) brown sugar
1 lemon, juiced
3 tablespoons (45g) or more Caribbean pepper sauce (adjust to taste)
2-3 tablespoons (35-50ml) Maggi sauce (or soy sauce)
1 teaspoon (3g) cornstarch
½ cup (120ml) pineapple juice or water

Chicken Wings

2½-3 pounds (1.2-1.5kg) chicken wings
salt to taste (the ratio runs ½-1 teaspoon of salt per pound of chicken)
1 teaspoon (2g) ground black pepper
2-3 tablespoons (35-55g) jerk seasoning

Instructions

The Sauce

Melt the butter in a medium or small skillet. Then, saute the garlic and green onions for about a minute.
Add the ketchup, honey, brown sugar, lemon juice, hot sauce, and Maggi sauce. Simmer for a couple of minutes.
In a separate small bowl, thoroughly mix the cornstarch with some of the pineapple juice or water.
Stir the cornstarch slurry into the sauce, and bring to a boil. Adjust the heat to low and simmer for about 10 minutes or until you have a thick and sticky sauce. Adjust seasonings to taste. Let it cool.

Chicken Wings

Rinse the chicken wings. If time permits, let them dry uncovered in the fridge for 2-3 hours. If short on time, dry wings with a paper towel, then proceed with the next step.
Place the chicken in a large plate or bowl, lightly season with salt and black pepper, then mix with jerk spice and a drizzle of oil (to prevent chicken from sticking to the grill).
When ready to grill, wipe the grill down lightly with oil. Preheat on medium heat, or if using charcoal, fill it half full. Let it light up for 25 minutes or more.
Place chicken wings on the grate and grill for 20-30 minutes, flipping every 3-4 minutes, until they are golden brown.
Remove from the grill and toss with the sauce. Serve extra sauce on the side.

Notes

Maggi sauce is similar but more complex than soy sauce. But you can use either, or even coconut aminos.
If baking instead of grilling, bake the chicken at 425℉ (220℃) for about 40 minutes (20 minutes on each side).
Chicken thighs and drumsticks work fine instead of wings.
I used my 18-inch charcoal grill. Low to moderate heat worked best for me because it’s easier to control the flames, and it renders the fat from the skin for crispier chicken.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition