Tuesday, April 5, 2016

Sriracha Sticky Wings



  • 2 lbs - Chicken Wings (separated)
  • 1/4 Cup - Sriracha Sauce
  • 1/4 Cup - Soy Sauce
  • 1/4 Cup - Brown Sugar
  • In a large dry skillet over medium heat add the chicken wings skin side down.
  • Cook for 5 minutes and do not touch.
  • After 5 minutes, flip the wings and cook another 5 minutes without touching.
  • After 5 minutes, flip the wings again and cook another 5 minutes without touching.
  • After 15 minutes total the wings should have a nice solid crust and will toss around the skillet easily.
  • Add remaining ingredients, mix and coat the wings.
  • Increase the heat to high and constantly stir until the sauce reduces down to a syrup.
  • Sprinkle with sesame seeds and green onion tops.


  1. Looks so attractive! I'll try making this whenever I have free time. Thanks.

  2. im making now and cant get the solid crust :(

    1. Are there too many wings in the pan? Are they partially frozen? If either of these are the case they will produce water in the pan and will cause the wings to boil instead of fry. It's important the pan is not overcrowded and the wings are fully thawed and dry. Hope this helps.

  3. These just look OUTSTANDING. Sticky deliciousness all on a wing!

  4. Wolfpit, We love your Chinese recipes and I have cooked many of them for my family. On your wings recipes will you please do a video for Chinese honey fried wings? I can't wait to cook these. Thanks

  5. Didn’t mention if you need oil in pan

  6. I just found this video today...had no wings, so I used thighs instead, added a lil sesame oil, and.... WOW!!!! Hella awesome!!! Thanks.