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Sticky Red Wine Glazed Wings

Name: Sticky Red Wine Glazed Wings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 - 3 lb chicken wings (drumettes and wingettes); 2 tablespoons canola oil; 2 tablespoon sesame oil; 2 tablespoons lemon juice; ¼ cup soy sauce (low-sodium); 2 tablespoons honey; 3 tablespoon hot sauce (of choice); 4 tablespoons hoisin sauce; 6 garlic cloves (minced); 1¼ cups Cabernet Sauvignon (or your favorite red wine); ½ cup sugar; 1 tomato (finely chopped); 2 tablespoons molasses; 1 teaspoon cornstarch; Fresh thyme

ByCatalina Castravet April 2, 2026April 2, 2026

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When I host a game day party, I don’t have to think much about what to serve; I know my Sticky Red Wine Glazed Wings are always impressive and even more delicious than they sound and look. A party appetizer, or a sophisticated meal with red wine on the side, these can be both, just be sure to serve them with plenty of wet hand wipes, because everyone will lick their fingers clean.

Browned and sticky boozy red wine glazed wings on a serving plate garnished with rosemary.

Since I love wine but 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 to on game day, too. These are so addicting, I don’t even mind the messy sticky fingers! I may not know much about football, but I can make some amazing wings. I also recommend you check out my honey garlic wings and spicy Korean chicken wings.

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More chicken wings recipes to try:

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. Making wine glaze is pretty easy, and the best part is that you can use it on other recipes as well. It is great on pork chops, drumsticks, and even pork tenderloin. The sweet and tangy, glossy sauce coats the crisp chicken wings, and every bite is absolutely divine! If you are still looking for something easy that is guaranteed to impress, this is the recipe for you.

Why you will love this recipe

They can be fancy or casual: Serve them at a dinner party or game day, and they are destined to be the talk of the party and the first appetizer everyone devours.
Everyone loves it: The combination is so impressive that these wine-glazed wings instantly become a crowd pleaser.
Unusual: If you want to surprise someone with something more unique, then this is the recipe to try.
Easy to make: While they look fancy and exquisite, they are very easy to make!

What you will need

Overhead shot of red wine glazed wings ingredients in bowls on a table.

Chicken wings – I suggest using organic, fresh chicken wings.
Canola oil – or any other vegetable oil will work.
Marinade – I marinate the chicken wings for one hour in a mixture of nutty sesame oil, low-sodium soy sauce, a squeeze of lemon juice, honey, hot sauce, savory fresh garlic, and hoisin sauce.
Wine glaze – After I cook the wings, I cover them in a sweet and savory, glossy red wine glaze made with Woodbridge by Robert Mondavi Cabernet Sauvignon, sugar, fresh tomato, and molasses. I add a cornstarch slurry to thicken the sauce and serve the wings with fresh thyme for a pop of color.

How to prepare

Marinate: First, I mix the marinade ingredients in a large bowl. Then I add the wings, coat them well, and chill them for 1 hour.

Cook: When ready, I preheat the oven to 350 degrees F, add 2 tablespoons of oil to a baking pan, and place the wings in a single layer. After 15 minutes of cooking, I pour half of the marinade on top. After another 15 minutes, I flip the chicken and pour the remaining marinade over it, and bake for 15 more minutes.

collage of photo showing how to make red wine glazed wings

Make the sauce: While the wings are baking, I start the sauce. I pour the wine, molasses, tomatoes, and sugar into the saucepan and bring to a 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.

Slurry: Then, I 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.

Add the sauce and serve: When the wings are done, I pour the sauce over them and let them sit for 10 minutes before serving with thyme on top.

Expert tip

Reusing the marinade on wings

I have always been leery of using any marinade that has come into contact with 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 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.

More tips to consider:

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

sticky sticky red wine glazed wings on a serving plate with some rosemary sprigs

Recipe variations and add-ins:

Other cuts: Instead of wings, you can use drumsticks, breasts, or thighs.
Extra spicy: Add jalapeños, 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:

These red wine-glazed chicken wings are the perfect centerpiece for a game day spread or tailgating. I serve it with celery sticks, carrots, and broccoli, along with a variety of sauces, such as ranch dip or blue cheese dip. Make sure you make some homemade Sangria to go with these!

I also like to combine them with other finger food, like corned beef sliders, corn street nachos, and homemade guacamole. Wings and fries go hand in hand, so I make sweet potato and zucchini fries to go with them. For dessert, I make something easy, and that can be prepared ahead of time, like colorful Jell-O shots and strawberry shortcake truffles.

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 in a freezer-safe container for up to 3 months.
Defrost: Thaw overnight in your refrigerator for the best results.
Reheating: Put in the microwave for one to two minutes to reheat.

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, the glaze is just a bonus. You still want it to stick, though. Try adding a little more molasses or adding 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, and it turned out fantastic. It is easily affordable and has a blackberry and dark cherry taste, with a medium body that pairs well with any meat. It would also be delicious with a light-bodied red like Zinfandel, whose spicier character complements it. 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.

More chicken wings recipes to try:

Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!

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