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Feb 27, 2015

One-Pot Sticky Chicken Wings

One-Pot Sticky Chicken Wings from Karen's Kitchen Stories

Your fingers will be definitely be coated with sauce after eating these One-Pot Sticky Chicken Wings, but it will be worth it.

They are coated with a sweet, mildly spicy, Asian flavored sauce, which is reduced as the wings are stirred and tossed in the sauce. The ingredient list is long, but the prep time is only 10 minutes, and the wings take just about 40 minutes from start to finish.

One-Pot Sticky Chicken Wings from Karen's Kitchen Stories

My grandsons loved these wings (after picking off the green onions), although I did have to keep reminding them not to wipe their hands on their shirts.

One-Pot Sticky Chicken Wings from Karen's Kitchen Stories

I can't get enough of these sticky wings. The flavors are amazing.

One-Pot Sticky Chicken Wings


3 pounds chicken wings, wing tips removed, and cut into two pieces
2 T minced fresh ginger
4 small dried red chiles, tops cut off
2 whole star anise
1 cinnamon stick
1/3 C soy sauce
1/3 C sake
3 T oyster sauce
3 T mirin
3 T brown sugar
1/3 C water
2 scallions, thinly sliced
Toasted sesame seeds


  1. In a large nonstick skillet (mine was 14"), sear the chicken wings about 10 minutes per side, until golden. 
  2. Add the ginger, red chiles, star anise, and cinnamon stick and stir for about a minute. 
  3. Add the soy sauce, sake, oyster sauce, mirin, sugar, and water, and bring the mixture to a simmer. Cover and simmer for 10 minutes. 
  4. Uncover and cook with medium high heat for about 12 minutes, stirring frequently, until the sauce is reduced to a thick glaze, and the pan is almost dry. At the end, finish the wings on high heat to emulsify the chicken fat into the sauce. 
  5. Remove the chiles, star anise, and cinnamon stick, and toss the wings with the scallions and sesame seeds. 

Adapted from Food Network

Would you like to comment?

  1. I am obsessed with chicken wings but I've never made it in a skillet before!

  2. These sound amazing. Love the flavors, and the method is certainly easier than deep frying.

  3. This does sound amazing, Karen! But what type of sake is soy sake???? I don't think I've ever seen it, I have regular sake at home, it was a gift. I don't drink it, but use it in cooking quite a bit.

    1. Sally, you just caught a typo!! Ooops!!! Fixed. Thanks for the eagle eye!!!!

    2. Eagle eye... oh, no, long gone are the days I had eagle eyes... still, glad I could help

  4. These wings look so good. I'm bookmarking them to try, soon. I got here through a link on the SRC reveal, just in case you were wondering.


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