Few dishes in my households can stir up excitement quite like a platter of sticky chicken wings. Glossy, golden and deliciously messy, these wings are more than just a game-day snack—they’re a hands-on indulgence that brings people together. Whether served at parties, casual get-togethers, or weekend family dinners, sticky chicken wings have a way of disappearing quickly, often leaving nothing but satisfied smiles and a pile of napkins behind.
What sets sticky chicken wings apart is that irresistible coating. Sweet, savoury, and often with a hint of spice, the glaze clings to each piece like a flavour-packed hug. It’s this glossy stickiness that gives the wings their signature appeal. From a classic soy and honey blend to more adventurous concoctions featuring chilli, garlic, or even fruit-based glazes like pineapple or mango, the beauty lies in the balance. The sugar in the sauce helps create that lacquered finish as it caramelises in the oven or on the grill, while salty and spicy notes cut through the sweetness for a deeply satisfying bite.
Texture plays a huge role, too. Great sticky chicken wings should be crisp at the edges, tender inside, and drenched in sauce. Getting that perfect combination often involves a few clever kitchen techniques—air drying, baking at high temperatures, or even double cooking to lock in juiciness while still achieving that all-important crispness.
While wings are undoubtedly indulgent, they’re also incredibly versatile. You can pair them with crunchy coleslaw, fresh celery sticks, or a cool yoghurt dip to balance the richness. They’re also happy to sit alongside rice, fries, or flatbreads, depending on the occasion. And if you’re catering to different palates, sticky wings can be tweaked from mild and tangy to fiery and bold without too much effort.
Serving sticky chicken wings is all about creating a relaxed, fun atmosphere. Forget the cutlery—this is hands-on food at its best. Make sure you have napkins or wet wipes on standby, and consider offering a finger bowl with warm lemon water if you’re going the extra mile. Presentation doesn’t need to be fancy—pile them high on a large platter, scatter with sesame seeds or spring onions, and watch them vanish.
Whether you’re a fan of sweet barbecue, Asian-inspired glazes, or spicy hot sauces, there’s a sticky chicken wing out there for everyone. They’re unpretentious, packed with flavour, and always a crowd-pleaser. And perhaps that’s what makes them so beloved—their ability to bring comfort, joy, and a little bit of delicious mess to the table anywhere.
Sticky Chicken wings
Ingredients
- 1 kg chicken wings
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp sesame oil optional
- 2 cloves garlic finely minced
- 1 tsp fresh ginger grated or ½ tsp ground ginger
- ½ tsp chilli flakes optional
- salt to season
- pepper to season
- sesame seeds to garnish
- spring onions chopped to garnish
Instructions
- Preheat the oven to 200°C (180°C fan) or 400°F. Line a baking tray with foil and place a wire rack on top (optional but helps crisp the wings).
- Pat the chicken wings dry with paper towels, then season lightly with salt and pepper.1 kg chicken wings, salt, pepper
- Arrange them in a single layer on the prepared tray.
- Bake the wings for 25 minutes, turning them halfway through, until they begin to crisp and turn golden.
- While the wings are baking, make the sauce. In a saucepan, combine soy sauce, honey, ketchup, brown sugar, vinegar, sesame oil, garlic, ginger and chilli flakes.2 tbsp soy sauce, 2 tbsp honey, 2 tbsp ketchup, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves garlic, 1 tsp fresh ginger, ½ tsp chilli flakes
- Bring to a simmer over medium heat and stir until the sugar dissolves and the sauce thickens slightly (about 5–7 minutes).
- Remove wings from the oven and place them in a large mixing bowl. Pour the sticky sauce over the wings and toss until evenly coated.
- Return the wings to the tray and bake for a further 15–20 minutes, or until sticky, caramelised, and slightly charred at the edges. You can baste once more halfway through for extra stickiness.
- Garnish and serve hot, sprinkled with sesame seeds and spring onions.sesame seeds, spring onions