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Spicy Asian Sticky Wings

  • By Pam Langord

Spicy Asian Sticky Wings

The perfect snack for watching football, hockey or frankly any excuse to indulge. They hit all the tastebuds. I usually do at least 2 pounds of wings at a time...they're THAT good!
Print Pin
Course: Appetizer, Main Course, Snack
Prep Time: 10 minutes
Cook Time: 45 minutes
4 hours
Servings: 2


  • 1/2 cup sugar
  • 1/4 cup fish sauce (or soy sauce)
  • 2 tbsp lime juice freshly squeezed (approx 1 lime)
  • 3 tbsp chili sauce (such as sriracha) or to taste - I'm pretty generous with my measurement. LOL
  • 3 cloves garlic minced
  • 2 lbs chicken wings patted dry
  • 2 scallions chopped
  • sesame seeds for garnish


  • Place sugar in a sauce pan over medium heat and cook until it turns into a thick caramel, about 10-15 minutes. But watch carefully as it will go from perfect to ruined in the blink of an eye
  • Mix the fish sauce, lime juice, chili sauce, and garlic and carefully add it into the caramel. The caramel will likely seize up but continue to heat and slowly stir until it dissolves and the fish sauce mixture is completely incorporated.
  • Remove from the heat and let the mixture cool.
  • Marinate the chicken wings in the sauce for 30 minutes to overnight. The longer - the better in my view.
  • Preheat your oven to 400F/200C.
  • Remove wings from marinade and set aside. Place the chicken wings on a rack, on a foil lined baking sheet (you'll thank me for this step later - lol). Bake about 25-30 minutes or until golden brown and crispy.
  • Take the reserved marinade, put it in a sauce pan and simmer over medium heat until it becomes thick and syrupy, about 7-10 minutes. NOTE: Because you brought it to a boil for a sustained amount of time, it is safe.
  • Toss the wings in the caramel sauce. Pile them on a plate and top with the chopped scallions and sesame seeds. ENJOY!!!