Chicken Wings with Chestnuts – The Cozy Fall Combo You Didn’t Know You Needed

Crunchy, caramelized, and loaded with nutty goodness—this Chicken Wings with Chestnuts recipe is the ultimate fall comfort food. Crispy golden wings meet buttery chestnuts in a sweet-savory glaze that coats every bite. Cozy nights and holiday dinners just found their new favorite dish.

Why This Recipe Works

• A sweet-savory balance that sings: The soy-honey glaze pairs beautifully with roasted chestnuts, creating layers of umami and caramelized depth.
• Perfectly crispy wings without deep frying: A quick oven roast at high heat gives that crunch everyone loves—without the grease.
• One-pan simplicity: All the action happens in one skillet, so cleanup is painless.
• Nutty upgrade: Chestnuts add a buttery texture and earthy sweetness that make this dish stand out from the typical wing lineup.
• Festive but easy: Whether it’s game night or Thanksgiving Eve, this dish feels fancy but is secretly low-effort.

Ingredients

• 2 lbs chicken wings, split and tips removed
• 1 ½ cups cooked chestnuts (vacuum-packed or roasted)
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp neutral oil (like canola or vegetable)
• ¼ cup water
• 1 green onion, sliced (for garnish)
• 1 tsp toasted sesame seeds (for garnish)

Equipment Needed

• Large skillet or wok
• Baking sheet
• Parchment paper
• Tongs
• Mixing bowl
• Small whisk
• Measuring spoons and cups

Instructions

Step 1: Roast the Wings for Extra Crispiness

Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper and spread the chicken wings evenly. Drizzle with 1 tbsp neutral oil and season lightly with salt and pepper. Roast for 25–30 minutes, flipping halfway through, until the skin turns golden and crisp. This step locks in flavor and prevents sogginess later. Pro tip: Pat the wings dry before roasting—moisture is the enemy of crisp skin.

Step 2: Prep the Flavor Base

While the wings roast, heat 1 tbsp oil in a large skillet or wok over medium heat. Add minced garlic and ginger, stirring for about 1 minute until fragrant but not burnt. This is where the flavor foundation begins. If you like a hint of spice, toss in a few dried chili flakes here—it pairs beautifully with the honey glaze.

Step 3: Whisk the Sauce

In a small bowl, whisk together soy sauce, honey, oyster sauce, brown sugar, rice vinegar, sesame oil, and ¼ cup water until smooth. The brown sugar helps caramelize everything, while the rice vinegar balances the sweetness with a gentle tang. Taste and adjust—want it saltier? Add a splash more soy. Sweeter? Another drizzle of honey never hurts.

Step 4: Combine the Wings and Chestnuts

When the wings are roasted and golden, transfer them straight into the skillet. Add the cooked chestnuts and pour the sauce over everything. Stir gently to coat all the pieces. Let it bubble over medium-high heat for about 8–10 minutes, stirring often, until the sauce thickens into a glossy glaze. Pro tip: Keep the heat high enough for caramelization, but not so high that the sauce burns—sticky, not scorched, is the goal.

Step 5: Let It Rest and Glaze Up

Turn off the heat and let the wings sit in the pan for 3–5 minutes. As they cool slightly, the sauce clings tighter, forming that irresistible lacquered coating. Sprinkle with green onions and sesame seeds right before serving. Final tip: For maximum flavor, don’t rush this rest—those last few minutes make all the difference in texture and shine.

Tips and Tricks

If you’ve never cooked with chestnuts before, this is the perfect introduction. Their soft, buttery texture soaks up sauce beautifully, and they add a comforting sweetness that plays well with savory chicken. Here’s how to get the most out of this dish:

• Use pre-cooked chestnuts if you can. They’re available in vacuum-sealed packs and save you the headache of peeling. If you want to roast your own, score an X on each chestnut and bake them at 400°F for 20 minutes before peeling.
• Don’t skip drying the wings. Moisture on the skin turns to steam in the oven, leaving you with rubbery results. Blot them with paper towels for extra crunch.
• Control your glaze. If it’s too thick, add a splash of water. Too thin? Simmer a minute longer until it clings to a spoon.
• Double the sauce for meal prep or rice lovers—it’s incredible spooned over jasmine rice or noodles.
• Make ahead for flavor. The sauce deepens overnight, so if you’re planning ahead for a dinner party, cook everything up to Step 4, chill it, and reheat the next day to finish glazing.
• Play with aromatics. Adding star anise or a cinnamon stick while simmering gives it a subtle festive note, perfect for fall and winter dinners.

Recipe Variations

• Spicy Chestnut Wings: Add 1 tbsp chili paste or Sriracha to the sauce for heat lovers. The chestnuts balance the spice perfectly.
• Garlic-Herb Twist: Swap out the soy-based sauce for a mix of garlic butter, thyme, and rosemary for a cozy European-style version.
• Teriyaki Chestnut Wings: Replace oyster sauce with teriyaki sauce and skip the brown sugar for a more traditional glaze.
• Slow Cooker Version: Brown the wings first, then toss everything into a slow cooker on Low for 4–5 hours. You’ll get tender, fall-off-the-bone wings with a silky sauce.
• Vegetarian Option: Substitute mushrooms for wings and follow the same sauce steps—shiitakes or king oysters work wonderfully with chestnuts.

Frequently Asked Questions

1. Can I use frozen chicken wings?
Yes, but make sure they’re completely thawed and patted dry before roasting. Extra moisture prevents proper browning. Thaw them in the fridge overnight for best results. Starting with frozen wings will make the cooking time unpredictable and could water down the glaze.

2. Where can I find chestnuts in the US?
During fall and winter, most grocery stores carry roasted or vacuum-packed chestnuts near the produce or holiday sections. Asian and European markets are great year-round sources. Avoid canned versions—they tend to be mushy and overly sweet.

3. Can I air-fry the wings instead of roasting?
Absolutely. Set your air fryer to 400°F and cook for 20–25 minutes, shaking halfway through. They’ll get beautifully crispy and save you some oven space. Just move to the skillet once done to glaze with the chestnuts.

4. How do I store leftovers?
Keep them in an airtight container for up to 3 days in the fridge. Reheat in a skillet over low heat with a splash of water to loosen the glaze. Avoid microwaving for too long—it can make the chestnuts mealy.

5. Can I make this dish spicy?
Definitely! Toss in chili oil, fresh Thai chilis, or a teaspoon of crushed red pepper. The heat brings another layer of depth, especially when paired with the nutty sweetness of chestnuts.

Summary

Golden-crisp wings meet tender chestnuts in a glossy, sweet-savory glaze that’s pure comfort on a plate. Easy to make, rich in flavor, and impressive enough for guests—this is your new go-to cozy-season recipe.

Chicken Wings with Chestnuts – The Cozy Fall Combo You Didn’t Know You Needed

Recipe by Joseph Hudson

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 lbs chicken wings, split and tips removed

• 1 ½ cups cooked chestnuts

• 2 tbsp soy sauce

• 2 tbsp honey

• 1 tbsp oyster sauce

• 1 tbsp brown sugar

• 1 tbsp rice vinegar

• 2 tsp sesame oil

• 3 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 tbsp neutral oil

• ¼ cup water

• 1 green onion, sliced

• 1 tsp toasted sesame seeds

Directions

• Preheat oven to 425°F. Roast chicken wings with oil, salt, and pepper for 25–30 minutes, flipping once.
• Heat oil in a skillet; sauté garlic and ginger until fragrant.
• Whisk soy sauce, honey, oyster sauce, sugar, vinegar, sesame oil, and water in a bowl.
• Add roasted wings and chestnuts to skillet; pour sauce over and cook 8–10 minutes until thickened.
• Rest 3–5 minutes, garnish with green onion and sesame seeds, and serve warm.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.