Sticky Garlic Wings - The Midnight Baker (2024)

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You’ll need plenty of napkins for these sticky garlic wings–the gooey sauce is a garlic lover’s dream!

Prepare to get messy when you eat these wings–and it’s SO worth it!

The sauce these wings are coated with is to die for! It’s sweet and tangy with an Asian flair and has a bold taste of garlic.

I happen to love garlic, but for those who would like a milder flavor of it, by all means cut the garlic way down. I used 3 large cloves, but if you don’t love it the way I do, then 1 small or medium clove will do you. The sauce has plenty of flavor even without the high amount of garlic I used.

In most coated wing recipes, it doesn’t make a difference how you prepare the wings because it’s the sauce/glaze that give them their flavor. I prefer to deep fry my wings because it’s the best method if you want crispy wings where the meat remains juicy.

You can also bake the wings or use a crock pot to prepare them. If baking, lay the wing pieces on a well-greased or non-stick baking sheet and bake at 400 degrees F for about 45 minutes.

When I deep fry, I dust the wing pieces with plain flour–nothing else–because I don’t want any seasoning competing with the sauce or glaze. Even if you bake your wings, it’s a good idea to dust them with plain flour too. It’ll give the surface a bit of texture and give the sauce something to cling to.

For slow cooker, just dump the wings in, cook until they’re done (3-5 hours on high–and if I’m doing them in the crock pot, I don’t add any liquid), but you will have to remove the wings and drain all the accumulated liquid out of the crock so the sauce does not get diluted and watery. So place the wings back in the drained crock, set it to warm and pour the sauce over the wings.

The blend of flavors here is absolutely superb and this sauce would also make a fine glaze for pork chops or BBQ steak.