Sticky Oven-Baked Chicken Wings: 10 Minutes of Prep for the Ultimate Comfort Meal

When you are craving something deeply savory, sticky, and satisfying but don’t want to deal with ordering takeout, this recipe has your back. All you have to do is toss the marinade ingredients into a single bowl, coat the meat, and let the oven do all the heavy lifting. While you sit back and relax, the wings develop a gorgeous, bubbly crust while staying unbelievably tender on the inside.

Here’s what you need: 2.2 lbs (1 kg) of chicken wings, 4 tablespoons of honey, 3 tablespoons of tomato paste, 1 tablespoon of soy sauce, 2 tablespoons of olive oil, 3 garlic cloves, and 1 teaspoon of dried oregano.

To kick off the prep, peel your garlic cloves and mince or grate them finely. Grab a large, deep mixing bowl and combine the tomato paste, honey, soy sauce, olive oil, dried oregano, and your minced garlic. Whisk the mixture vigorously with a spoon until it forms a smooth, completely uniform marinade.

Thoroughly rinse the chicken wings under cold water and pat them completely dry with paper towels — removing the surface moisture is the ultimate secret to getting that perfect sticky glaze to adhere to the skin.

Drop the dry wings straight into the bowl with your sauce. Toss the meat thoroughly, using a spoon or your hands, ensuring every single piece is generously and evenly coated in the marinade. Leave the bowl on the counter to marinate for about 20 to 30 minutes (or pop it in the fridge for longer if you want an even deeper flavor punch).

Preheat your oven to 350°F (180°C). Arrange the marinated wings in a single layer inside a standard baking or casserole dish, pouring any leftover sauce from the bowl right over the top. Slide the dish onto the middle rack and bake for about 30 minutes until the chicken is fully cooked through and the skin sports a gorgeous, bubbling, deeply caramelized golden-brown crust. Serve them piping hot, tossed with some fresh chopped herbs or crunchy raw veggies on the side.