Sticky Red Wine Glazed Wings

Sticky red wine-glazed wings are a sweet and savory, boozy dish that can be served as a game-day snack, a party appetizer, or a sophisticated meal with red wine on the side. Just be sure you serve them with plenty of wet hand wipes because these sticky wings will be messy BUT so delicious. 

Sticky Red Wine Glazed Wings are actually juicy wings covered in a delicious red wine sticky glaze, that will make everyone lick their fingers clean. You need to buy some good chicken wings for this dish as they are the star. Also, good wine, as that’s what the glaze is all about.

Since I love wine, but I am not much into football, I decided to use my chef skills, to make a wine based appetizer, so I have something to look forward on game day. These are so addicting, I don’t even mind the messy sticky fingers!

After a few (delicious!) attempts, I figured out the perfect recipe. Making wine glaze is pretty easy, I will tell you exactly how, and you can use this recipe on other meats. It is great on pork chops, drumsticks, and even pork tenderloin.

Why you will love this recipe

• They can be fancy or casual: Serve it at a dinner party or game day.
• Everyone loves it: Everyone will enjoy these finger foods from the kids to the older folks.
• Not too spicy: You do not have to worry about them being too spicy.
• Not too sweet: They are also not too sweet. They are right in between.

What you’ll need to make sticky red wine glazed wings

Special items:

• Bowls – For mixing and marinating.
• Baking pan – 9×13-inch baking pan.
• Saucepan – To make the sauce.

The ingredients:

• Chicken wings – I suggest using organic fresh chicken wings or the best you can afford.
• Canola oil – Any kind of oil you use is fine.
• Sesame oil – I love this for the deep, nutty flavor.
• Lemon juice – Squeeze your lemon juice for the freshest taste.
• Soy sauce – Low-sodium organic soy sauce is what I recommend.
• Honey – Organic honey. I prefer buckwheat honey for this because it has a nutty taste.
• Hot sauce – Use your favorite hot sauce for this dish.
• Hoisin sauce – Both sweet and salty with smoky undertones.
• Garlic – Freshly grated garlic cloves for the best taste.
• Wine – I use Woodbridge by Robert Mondavi Cabernet Sauvignon.
• Sugar – White granulated sugar gives the perfect taste and stickiness.
• Tomato – Finely chopped fresh tomato. I prefer Roma tomatoes.
• Molasses – This thick, rich, sweet stuff is one of the highlights of this dish.
• Cornstarch – An essential ingredient for thickening. Do not skip it.
• Thyme – I use fresh thyme for a pop of color.

How to make sticky red wine glazed wings?

1. Marinate: First, mix the marinade ingredients in a large bowl. Then, add the wings and coat them well. Chill for at least one hour or overnight.
2. Cook: When ready, preheat oven to 350 degrees F. Add two tablespoons of oil to your baking pan and place wings in the pan in a single layer. After 15 minutes of cooking, pour half of the marinade on top. After another 15 minutes, flip the chicken and pour the rest of the marinade on top. Bake for 15 more minutes.
3. Make the sauce: While the wings are baking, start the sauce. Pour one cup of wine, the molasses, tomatoes, and sugar into the saucepan and boil over medium heat, stirring occasionally. Once it boils, turn it down to low and let it heat until thick and syrupy, for about 15 minutes, stirring frequently.
4. Slurry: Then, stir the cornstarch into a quarter cup of wine and add it to the pan. Continue to cook and stir for five minutes. Turn off the heat and rest for 10 minutes.
5. Add sauce and serve: When the wings are done, pour the sauce on top and let them sit for 10 minutes before serving with thyme on top.

Expert tip

Fresh chicken wings or prepared

Everyone knows I prefer organic and fresh meats, vegetables, fruits, and everything I consume. They are healthier and better for everyone. Sure, sometimes it is less expensive and more convenient to grab something else, but I will go out of my way to get what I feel is best for my family. But there is one thing about chicken wings. It takes a long time to prepare them from scratch if you are making a bunch of them, cutting them up, and removing the tips.

Luckily, the shops I visit sell fresh organic wingettes and drumettes, so I do not have to worry about it with this recipe. This is a big time-saver when making this recipe for a crowd. So, fresh chicken wings are necessary, but buying them whole and cutting them yourself is not as essential. You do not gain any health benefits from cutting them up yourself.

You lose money unless you use the wing tips for making broth or stock. And you run the risk of spreading dangerous bacteria in your kitchen. I recommend buying organic chicken wings fresh from a butcher shop or meat market and letting them chop them up for you, so you do not have to do all that extra work.

Recipe variations and add-ins:

• Other cuts: Instead of wings, you can use drumsticks, breasts, or thighs.
• Different meat: In fact, you could also try this sauce with pork, turkey, or beef.
• Extra spicy: Add some jalapenos, cayenne pepper, or poblano peppers for extra spicy chicken.
• Make it vegetarian: Instead of chicken, use tofu, tempeh, or another vegan-based meat.
• No honey: If you do not like or cannot have honey, use maple syrup. 

Serving suggestions:

• It would be perfect to serve these wings with homemade rolls, like my sweet bread rolls, to soak up the extra sticky wing sauce.
• You can have them with roasted veggies, mashed potatoes, baked beans, or even steamed broccoli.
• These sticky wings would be an excellent party dish for tailgating, graduations, wedding receptions, and baby showers.
• They are great with crunchy veggies on the side like celery sticks and carrots, and an array of dipping sauce. I like the contrast of the wine glaze and ranch dip or blue cheese dip.
• Serve these for game day, with other finger food, like corn street nachos and homemade guacamole.
• Make sure you make some homemade Sangria to go with these!

Frequently asked questions

Why won’t my sauce stick to the wings?

Because this sauce is so sticky, it may stick to your fingers more than the sauce. But after being marinated in it and then baked in it, the glaze is just a bonus. You still want it to stick, though. Try adding a little more molasses or add a teaspoon of cornstarch. Then, stir it up and see how well it sticks. If it still does not stick well, use it for a dip. It could have been just that it was not cooked long enough. Next time, cook it for an extra five minutes and see if that helps.

What is the best wine for this recipe?

As stated in my recipe, I used Woodbridge Cabernet for this recipe, and it turned out fantastic. It is easily affordable and has a taste of blackberries and dark cherries with a medium body that pairs well with any meat. It would also be delicious with a light-bodied red like Zinfandel with its spicier taste. Merlot is another one that I like with sticky ribs and wings, so you could try that, too. I have not tried white wine with them, but I am sure they would work well with that, too.

What can I use if I cannot have alcohol?

Although the alcohol cooks off, many people still do not like to use alcohol in their cooking if they cannot have it for some reason. So, it is best to use red grape juice instead. This is a great substitute and works well. If it is not tangy enough, add some vinegar, too. Some grape juice or cherry juice would also be good. You can even try using chicken broth or stock since you are making chicken. 

Is it okay to use marinade on wings after you take them out?

I have always been leary of using any marinade that has touched raw meat, especially chicken or pork. But, in this case, I insist. As long as you cook the wings for a reasonable length afterward, it will kill any bacteria that may have possibly been in the marinade. If you are worried about it, you can always boil it first. Or make a double batch and set aside some of the marinade for baking.

How to store leftovers:

• Refrigerate: Store sticky red wine-glazed wings in a sealed container in the fridge for up to three days.
• Freezing: You can freeze leftovers for up to three months in a freezer-safe container.   
• Defrost: Thaw overnight in your refrigerator for the best results.
• Reheating: Put in the microwave for one to two minutes to reheat.   

More chicken wings to try:

Recipe tips:

• Ensure you cook your sauce long enough to make it thick so it sticks to the chicken.
• I prefer a red cabernet. But you can use any wine you like with your sauce.
• Be careful when reusing marinade. It must be cooked properly to kill any bacteria that may have come from the raw chicken.
• Taste the wine first. If you do not like the flavor, do not use it, as you will taste it.
• Instead of molasses, you could use dark corn syrup or honey with dark brown sugar mixed in.