Sticky Chicken Wings
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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
Servings: 4 people
Calories: 602kcal
Author: VJ


  • 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


  • 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


  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.