When you are craving chicken wings and want them sticky, sweet and spicy…these fit the bill! Super easy to make and super delicious.
Whether its game time, cookouts, weekends or pot lucks, these are perfect! Just have plenty of napkins and wet naps, because they are exactly what they say…sticky! 
How to make these delicious sticky wings?
First, you marinate the wings in a zip top bag in the refrigerator for a minimum of 3 hours or even overnight.
Then you bake in a 425 F degree oven for 15 minutes, flip them over and bake for another 15 minutes (I used a rack that fits in my quarter sheet pan. Make sure you line the quarter sheet pan with foil for a much easier cleanup).
While the wings are baking, combine the sauce ingredients, and cook on the stove on medium/medium low heat until the sauce is thickened.
Once wings are cooked, baste with sauce and put back in the oven for 5-10 minutes.
Baste wings with sauce and broil until deep golden edges.
Put in a bowl and toss with remaining sauce. 
Sticky Sweet and Spicy Chicken Wiings
Description
Sweet, sticky, spicy and delicious.
Ingredients
2 lbs wings split and tips discarded
Marinade:
1 tbsp sesame oil
1 tbsp soy sauce
Juice from one lime
1 cloves of garlic, minced
Sauce:
3 tbsp of honey
1 Tbsp of Korean chili paste, sriracha or I used Szechuan Stir Fry sauce
1 tbsp dark soy sauce
1 Tbsp molasses
2 tsp of sesame oil
1 tbsp rice vinegar
Juice from one lime
1 clove of garlic, minced
1 tsp cornstarch, mixed with a little water (if needed)
Instructions
Place the wings in a resealable bag.
Add all the marinade ingredients to the wings and seal the bag and mix the wings around. Marinate for 3 hours or overnight.
Preheat oven to 425°F.
Spread the wings on a large foil lined baking sheet and bake for 15 minutes. Flip wings over and bake for another 15 minutes. I used a rack the fi into the quarter sheet pan, but it is not necessary.
While wings are baking, combine the sauce ingredients in a small sauce pan over medium heat. Whisk until smooth and bring to a simmer. Once simmering reduce heat to low and cook until the sauce has thickened, approximately 5 minutes. If sauce does not thicken, thicken with a little cornstarch slurry.
Remove the wings from the oven and brush with the sauce. Return to the oven and cook for another 5-10 minutes.
Remove them again and turn the oven to broil. Brush the wings with sauce and broil for 2-3 minutes until they have deep golden brown edges.
Remove from oven and toss them in a bowl with the remaining sauce or baste.
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