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Sweet, Spicy and Sticky Chicken Wings

Sweet and Spicy Chicken wings with red wine, brown sugar and garlic

by Creative Culinary on May 12, 2007

These are not your standard wings! While I enjoy hot wings with a cool garnish, I actually love these more. They have a sticky sweet coating made from red wine and brown sugar, the spicy comes from garlic and mustard and the sticky? Well, they are eaten with your fingers! Trust me, they will disappear quick!

Great during the summer – can be cooked outdoors in double gas grill. Light gas on one side of grill and place pan on other. Cover with foil and check and turn wings often as they can cook quicker in gas grill (heat can not be maintained as easily).

Sweet, Spicy and Sticky Chicken Wings
Prep time
Total time
These take a bit of time but are easy and so worth waiting for!
  • 35 chicken wings, tips removed
  • ½ cup (8 Tbsp) butter
  • 1 cup brown sugar
  • ½ Tbsp soy sauce
  • ½ cup dry red wine
  • 2 tsp dry mustard
  • 2 large garlic cloves, crushed
  • ¼ cup fresh lemon juice
  • fresh ground pepper to taste
  • Garnish with toasted sesame seeds (optional)
  1. Place chicken wings, disjointed, in large flat pan.
  2. Combine other ingredients and pour over chicken.
  3. Let stand for at least 1 hour or overnight. Be sure all wings are well coated with marinade.
  4. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours (check hourly), turning wings at regular intervals. If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (just a few minutes) before serving.

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{ 7 comments… read them below or add one }

1 Eri August 23, 2013 at 7:24 am

Wow! This is just like philippine adobo!
The only difference is that, this one is oven cooked…
While adobo is boiled until sauce thickened..


2 Kath August 12, 2013 at 10:51 am

While I can just about manage measurements like 1/2 cup what is a stick of butter


3 Creative Culinary August 12, 2013 at 11:03 am

Sorry Kath…some of these recipes I first did before I paid much attention to the fact that someone other than friends and family would be using them! I’ll get that changed but for you…a stick of butter here in US is typically how 8 Tablespoons of butter (1/2 cup) are measured and wrapped by companies with markings to show tablespoons, 1/4, 1/3 and then the full unit which is 1/2 cup.

Now off to revise recipe online…thanks for the heads up!


4 bakum August 12, 2013 at 12:14 am

wait…4-5 hours at 250?! is that right?


5 Creative Culinary August 12, 2013 at 9:13 am

That is right…low heat for a long time. I always start checking them soon but ultimately what you want is for all of the liquid to be absorbed and/or evaporated; that’s when they’re done.


6 Jennifer February 4, 2011 at 2:10 pm

These sound delish. And what’s great about them, they’re not super spicy. Never been a fan of hot wings, but these sound like the perfect remedy.


7 Creative Culinary February 4, 2011 at 3:42 pm

I shouldn’t call them spicy even…except for the garlic, nothing with that ‘hot’ taste that some don’t love.


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