This outrageously delicious, sweet, sticky, spicy chicken is everything you want sticky wings to be. It’s full of flavors, a little spicy, sweet, and super easy to make either on a grill or in the oven. Just a great balance of sweet, salty, and spice. You won’t mind licking your fingers!
I love lots of flavor, but I also love convenience! And grilling these guys saves the messy cleanup from baking them. And my favorite part is the layer of smokiness it adds to the taste of the chicken.
So for today, I’m bumping up this oldie but goodie chicken recipe for everyone to see. This chicken dinner recipe is right on time, whether it’s the dead of winter or the middle of summer. So fire up the grill for these chicken wings because they are simply AHA-MAZING!
The Awesome Sauce
These wings are moist, tender, crispy, and super flavorful to the bone with or without the sauce. But the sauce is what makes them spicy and finger-licking-good sticky.
Honey and sugar add sweetness, the Caribbean hot sauce and jerk spices add the heat, and a touch of pineapple juice delivers tropical vibes. If you ask me, the sauce is the heart of this recipe. Think BBQ sauce gone on a Caribbean vacation.
How to Make Sweet Sticky Spicy Chicken
- Sauté the garlic and chopped green onions in butter for about one minute. (Photo 1)
- Add the ketchup, honey, brown sugar, lemon juice, hot sauce, and Maggi sauce, and simmer for about 2 minutes. (Photo 2)
- Make a slurry with the cornstarch and the juice or water, then stir it into the sauce and simmer until thickened (about 10 minutes). Let it cool. (Photo 3)
- Prep the wings, then lightly season them with salt, black pepper, and jerk seasoning. Drizzle with a little oil to prevent the chicken from sticking to the grill. (Photos 4-5)
- Preheat the grill on medium heat. If using charcoal, fill the grill half full, then light it about 25 minutes before grilling.
- Grill the wings for 20-30 minutes, flipping every 3-4 minutes, until golden brown. (Photo 6)
- Toss the wings in the sauce, or serve the sauce on the side.
Recipe Notes
- If you don’t feel like making my homemade Caribbean pepper sauce, feel free to use your favorite brand.
- Adjust the heat level to suit personal preference, add more for heat seekers, or add less for kid-friendly wings.
Making it Ahead
You can grill or bake the wings ahead, then store them in the fridge for 3-4 days or freezer for 3-4 months. Make the sauce ahead as well, and store it separately in a glass jar (store it nin an airtight freezer container or ziplock bag if freezing). When ready to serve, crisp the wings up in the oven or air fryer, heat the sauce, coat the wings, and enjoy.
What to Serve With Sticky Spicy Chicken
I love to serve sticky chicken with coleslaw or potato salad with plantain fries and mac and cheese on the side. Other options include carrot and celery sticks with ranch dressing or roasted broccoli and carrots.
However you serve it, be sure to have plenty of napkins ready on the table or shamelessly suck your finger clean!
More Spicy Chicken Recipes to Enjoy
Love more spicy chicken recipes on your menu? I’ve got your back. You’re totally in for a treat with these recipes:
By Imma
This post was first published on June 7, 2016, and has been updated with additional tips and gorgeous photos.
Looking for more recipes? Follow on…
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
American, Caribbean
The Sauce
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Melt the butter in a medium or small skillet. Then, saute the garlic and green onions for about a minute.
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Add the ketchup, honey, brown sugar, lemon juice, hot sauce, and Maggi sauce. Simmer for a couple of minutes.
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In a separate small bowl, thoroughly mix the cornstarch with some of the pineapple juice or water.
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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
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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.
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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).
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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.
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Place chicken wings on the grate and grill for 20-30 minutes, flipping every 3-4 minutes, until they are golden brown.
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Remove from the grill and toss with the sauce. Serve extra sauce on the side.
- 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.
Serving: 4wings| Calories: 288kcal (14%)| Carbohydrates: 21g (7%)| Protein: 16g (32%)| Fat: 17g (26%)| Saturated Fat: 6g (38%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 6g| Trans Fat: 0.3g| Cholesterol: 69mg (23%)| Sodium: 1595mg (69%)| Potassium: 373mg (11%)| Fiber: 3g (13%)| Sugar: 14g (16%)| Vitamin A: 1858IU (37%)| Vitamin C: 19mg (23%)| Calcium: 49mg (5%)| Iron: 2mg (11%)
Course: Appetizers, Main
Cuisine: American, Caribbean
Diet: Gluten Free
