RECIPE: Sticky Chicken Wings

by Mark Wasserman


Sticky Chicken Wings

Who doesn't love a great sticky chicken wing, right? Chicken recipes RECIPE: Sticky Chicken Wings European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1kg Chicken wings (with the tip removed, and each wing separated at the joint)
5 Tablespoons of soy sauce
2 Tablespoons of honey
½ Tablespoon of sesame oil
2 Cloves of fresh garlic (crushed/diced)
1-2 Tablespoons of chutney
2 Tablespoons of sesame seeds, for garnish
A few lemon wedges to serve


1. Whisk together all the sauce ingredients in a dish, and then add the chicken, making sure to cover it well.
2. Place it in the fridge for about one to two hours (or overnight for a stronger flavour).
3. Preheat the oven to 200ºC and remove the wings from the marinade (make sure you hold onto the leftover sauce).
4. Arrange the chicken wings skin-side up onto an oven tray lined with aluminium foil, and drizzle with a little extra honey.
5. Grill for about eight to 10 minutes until they are golden brown, then turn them over and grill for a further five to eight minutes more, or until they are golden, sticky and cooked through.
6. Place the remaining marinade into a small oven saucepan, so that it can warm while the chicken is cooking, and pour it over the wings.
7. Garnish with sesame seeds and lemon wedges, and enjoy!

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