Sticky Stove Top Chicken Wings (Easy One-Pan Recipe)
Quick, mess-free sticky chicken wings made entirely in one pan. No frying, no dredging, no complicated prep — just deeply savory, slightly sweet 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.