Sticky Chicken wings

These sticky chicken wings are irresistibly sweet, savoury, and just a little bit spicy. The glaze caramelises beautifully in the oven, creating a glossy finish that clings to each wing. Perfect for sharing, they’re a crowd-pleasing dish that’s as fun to eat as it is full of flavour.

Prep Time 15

Cook Time 45

Total Time 1

Servings Portions

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

Notes

Tip:

For extra crispiness, you can broil (grill) the wings for the final 2–3 minutes—but keep a close eye to avoid burning the sauce.

Serve with napkins—and don’t be afraid to get messy!

Nutrition