Chilli Chicken Wings

These chilli chicken wings are crispy, golden, and coated in a thick, glossy chilli sauce that balances heat, sweetness, and savoury depth. Perfect for gatherings or indulgent meals, they are irresistibly sticky, spicy, and packed with flavour.

Prep Time 15

Cook Time 40

Total Time 55

Servings People

Ingredients

For the Wings:

1 kg chicken wings split into drumettes and flats
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tbsp cornflour corn starch
1 tbsp vegetable oil

For the Chilli Sauce:

3 tbsp unsalted butter
3 tbsp hot sauce adjust to taste
2 tbsp honey
1 tbsp soy sauce
1 tbsp tomato ketchup
2 tsp chilli flakes adjust for spice level
2 cloves garlic minced
1 tsp rice vinegar or lemon juice

Instructions

Set your oven to 200°C (400°F). Line a baking tray with parchment paper or foil and place a wire rack on top.
Pat the chicken wings dry with kitchen paper.
1 kg chicken wings
In a large bowl, toss them with salt, pepper, garlic powder and cornflour to evenly coat.
1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tbsp cornflour
Drizzle with oil and mix well.
1 tbsp vegetable oil
Arrange the wings on the wire rack in a single layer. Bake for 35–40 minutes, flipping halfway, until the skin is golden and crisp.
While the wings bake, melt the butter in a saucepan over medium heat.
3 tbsp unsalted butter
Add the garlic and sauté for 30 seconds.
2 cloves garlic
Stir in the hot sauce, honey, soy sauce, ketchup, chilli flakes and vinegar. Simmer for 2–3 minutes until thick and glossy.
3 tbsp hot sauce, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp tomato ketchup, 2 tsp chilli flakes, 1 tsp rice vinegar
Once the wings are done, transfer them to a large bowl. Pour over the sauce and toss until fully coated.
Plate up the wings and serve immediately with your favourite sides. Enjoy!

Nutrition