Sticky Chicken Wings

In our house, Friday nights have always been about no-nonsense, minimum preparation food, and these chicken wings are exactly that.  Juicy and succulent, spiced up with a hint of chilli, they will have you licking your fingers and reaching for ‘just one more’.

Juicy and succulent – with delicious honey and soy glaze

These chicken wings are so quick and easy to prepare

They are so quick to make – it’s just a matter of mixing the marinade and adding the wings.  And while the chicken wings are marinading, you’ll have time to enjoy a glass of your favourite tipple!  A great start to the weekend.

Make them even easier

To make it even faster to get them to the table, I tend to prepare the marinade in advance and then chop up the chicken wings, pour everything into a large freezer bag and leave it in the freezer until I’m ready to use them.  The frozen chicken wings will defrost quickly in the microwave – I use easy defrost for 10 minutes – and then it’s just a matter of shaking them out into a foil-lined baking sheet.  (You don’t need to line your baking sheet with foil – but it does save on the washing up).   The chicken wings don’t need any extra oil for cooking – the marinade takes care of that.

Here’s the recipe – enjoy!

Print Recipe

Sticky Chicken Wings

Sticky Chicken Wings marinaded in Honey and Soy sauce, flavoured with Garlic and Ginger, with a sprinkling of Chilli added for extra flavour.

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: Starter / Main

Cuisine: Asian

Author: VJ

Ingredients

• 1 kg chicken wings tips discarded and wings separated into two pieces
• 2 Tablespoons olive oil
• 4 Tablespoons runny honey
• 6 Tablespoons dark soy sauce
• 1 inch piece of ginger - grated
• 2 cloves of garlic - finely chopped
• 1 teaspoon chilli flakes
• Salt and pepper to taste

Instructions

• Pre-heat the oven to 220 degrees F
• Chop the tips off the wings and discard
• Cut the wings into two pieces through the joint
• Combine the remainder of the ingredients into a bowl and toss in the chicken pieces, making sure each piece is nicely coated
• Cover the bowl with cling film and leave in the fridge to marinade for half an hour or so
• Tip the chicken wings and marinade onto a foil-lined baking sheet and spread out so they are evenly spaced
• Bake for 20 minutes then turn them over, baste with the juices and bake for another 15 minutes until they are nicely golden brown and sticky
• Serve with a fresh green salad, and crusty bread to mop up the sticky residue

Notes

1. You can easily adapt the recipe to feed more people - just double up on the marinade ingredients.  I'd be careful about doubling the chilli - adjust that according to your taste.
2. You can substitute the fresh ginger and garlic for a couple of squeezes of garlic or ginger from a tube, but in my opinion, fresh does taste better.