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Sticky Icky Wing Sauce

Sticky Icky Wing Sauce

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degree-icon Easy
time-icon 10 Minutes
time-icon 1¼ hours
time-icon N/A
time-icon N/A
time-icon 4-6 wings
diet-icon N/A
degree-icon Easy
time-icon 10 Minutes
oven-icon 1¼ hours
snow-icon N/A
plate-icon N/A
dish-icon 4-6 wings
diet-icon N/A

Recipe Box

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  • 2 pounds/1 kg chicken wings
  • 4 tablespoons/60 ml olive oil
  • 1 tablespoon/15 ml garlic, granulated
  • 1 teaspoon/5 ml kosher salt
  • ½ teaspoon/2½ ml pepper, freshly ground
  • ½ cup/120 ml MagicalButter Coconut Oil
  • ¾ cup/180 ml Sriracha hot sauce or gochujang (Korean-style red chili paste)
  • ¼ cup/60 ml raw local honey, plus more for drizzling
  • ¼ cup/60 ml soy sauce
  • ¼ cup/60 ml mango pureé
  • 1 fresh lime, including zest (zest it first)
  • 2 tablespoon/30 ml chives, chopped
  • 2 tablespoon/30 ml fresh cilantro, chopped
  • 1 tablespoon/15 ml black and white sesame seeds

How To

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  • Preheat your oven to 400°F/200°C.
  • Put your wings into a medium-size bowl. (Your chicken wings, that is.) Add the olive oil, granulated garlic, salt, and pepper, and mix well.
  • Place them on a large, rimmed baking tray lined with foil, and spread them out evenly.
  • Place the wings into your preheated oven, and bake for 45 minutes.
  • When time is up, carefully remove the wings from the tray, and place them into a large bowl. You will use the tray again in the next step.
  • Pour the warm Sticky Icky Sauce over the wings, and toss to completely coat them; then return them to the baking tray.
  • Broil your Sticky Icky Wings on high for 2-5 minutes to create a slight char.
  • Place all of the ingredients into your MagicalButter machine, and secure the head.
  • Press the Temperature button, and select 160°F/71°C; then press the 1 Hour/Oil button.
  • When time is up, your sauce is ready!
  • Remove from the oven, plate, garnish, serve, and enjoy!

Chef’s note

Be sure to have plenty of napkins on hand!