Sticky Quickie – Super Simple Chicken Wings

Chicken wings are one of my favourites, especially the spicy crispy way my mum cooks them. But I am also partial to a good sweet sticky wing (or four), and this recipe provides just that!20150613_133319 (800x450)

There are many sticky chicken wing recipes out there, but almost all of them include honey and lemon juice, and many also require a marinating time. This one caught my eye as it doesn’t use the typical ingredients and doesn’t need to stand before cooking (which means when the craving hits, only defrost time is necessary). The ingredients are here are very likely to be in your kitchen at any given time.

The original recipe is on the BBC GoodFood site, and includes a coleslaw recipe. I wasn’t interested in that part (salad is so overrated) so can’t comment on how good (or average, or bland, or healthy) it may be.

The quantities given are for 1kg of wings, so just adjust for the weight of your wings (half for 500g, around 2/3 for 600g and so on. (Unlike baking and confectionery, cooking is much more art than science, and spot-on accurate measuring is not always needed.) It’s so simple, your eye will soon tell you how much sauce to make, and your tastebuds will tell you if you need a bit more or less of anything next time. And there will be a next time…

Ingredients (for 1kg wings)

4 tablespoons tomato sauce20150613_124948 (450x800)

4 tablespoons sweet chilli sauce

4 tablespoons soy sauce

4 cloves crushed garlic (3-4 teaspoons of ready crushed)

3 tablespoons brown sugar

(If, like me, you like a little extra heat in the kitchen (or anywhere) add some chilli flakes (to your taste). A little “kick” always works well I think.)


  1. Heat the oven to 200C (180 C thermofan) /390 F, with the shelf in the middle.
  2. Mix all the ingredients together in a bowl.20150613_125259 (450x800)
  3. Add the wings to the bowl and stir to coat all wings on all sides.20150613_125948 (450x800)
  4. Lay the coated wings in a single layer in a roasting dish and spoon the sauce over.20150613_130133 (800x450)
  5. Roast the wings for 30 to 40 minutes. (This will vary according to your quantity of wings, as well as the size of the wings. Test for done-ness by cutting into the thickest part of the biggest wing. The meat should white and moist, and the juices should run clear.)20150613_133337 (800x450)
  6. Serve however you prefer: with rice covered in some of the sauce, with a salad, with vegetables, with fresh breadrolls, or just on their own.20150613_133522 (800x450)
  7. Enjoy – wiping your fingers, mouth and face regularly as needed 🙂

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