Sticky Stove Top Chicken Wings (Easy One-Pan Recipe)
Quick and mess-free stove top chicken wings made entirely in one pan. This easy chicken wings recipe for the stove top skips frying and baking while still delivering saucy, flavorful wings coated in a glossy sticky glaze.
Ingredients
- 16-18 chicken wings flats & drums, about 2 lbs
- Neutral oil or cooking spray
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 3 –4 Thai chilies sliced (or crushed chili flakes)
- 5 cloves garlic minced
- 1 small shallot finely chopped (optional)
- 3 tbsp water
- Black pepper to taste
- Salt to taste
- Lime wedges for serving
- Cilantro or green onions for garnish
Instructions
- Prep the Pan: Lightly coat a large non-stick pan or a well-seasoned cast iron skillet with neutral oil or cooking spray.
- The Essential Sear: Place the chicken wings in the pan in a single layer. Turn the heat to medium and sear for 3–4 minutes per side (Tip: Don't skip this! You need to render the fat and get that golden-brown colour before adding any liquids, or the wings will just boil and turn out rubbery).
- Build the Glaze: Once the wings are browned, add the minced garlic, shallots (if using), and Thai chilies. Stir for about 30 seconds until fragrant.
- Simmer: Pour in the fish sauce, soy sauce, brown sugar, and 3 tbsp of water. Season with salt and black pepper to your liking.
- The Reduction: Lower the heat to medium-low. Let the wings simmer for about 15 minutes. Stir occasionally to ensure every wing is getting bathed in the sauce.
- The "Sticky" Phase: As the water evaporates and the sugar caramelizes, the sauce will transform into a glossy, thick glaze. Once the sauce coats the wings beautifully and the pan is nearly dry, they are ready.
- Finish & Serve: Garnish with fresh cilantro and green onions. Serve immediately with lemon wedges to cut through the sweetness.
Notes
📝 Recipe Notes & Tips
- Heat Level: Thai chilies are no joke. If you want a milder wing, substitute the fresh chilies with 1 tsp of crushed red pepper flakes or remove the seeds from the Thai chilies before chopping.
- Cleanup Hack: Because of the sugar in the glaze, this sauce can be stubborn once it cools. Deglaze the pan while it's still warm with a splash of water or vinegar to make the cleanup a breeze.