Sticky Asian Chicken Wings Recipe | Irresistibly Sweet & Savoury!

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

honey

🥗Healthier: agave nectar

💰Cheaper: sugar syrup

Agave nectar is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats while canola oil is more affordable.

chicken wings

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Thighs are leaner and drumsticks are often less expensive.

Clean and cut 2 kgs of chicken wings in half.

Add 2 tbsp of garlic paste to the chicken wings.

Add 1 tbsp of paprika to the chicken wings.

Add 1 tsp of salt to the chicken wings.

Add 1 tsp of onion powder to the chicken wings.

Add 1 tsp of black pepper to the chicken wings.

Add 1 tsp of all pepper seasoning to the chicken wings.

Drizzle olive oil over the chicken wings.

Mix the chicken wings thoroughly to coat with spices.

Marinate the chicken wings for a few minutes in an oven tray lined with baking paper.

Preheat the oven to 220°C.

Lay the marinated chicken wings on the baking tray.

Bake the chicken wings in the oven for 50 to 60 minutes.

In a small saucepan, add 4-5 tbsp of soy sauce.

Add 1 tbsp of sesame oil to the saucepan.

Add 1 tbsp of rice wine vinegar to the saucepan.

Add 4 tbsp of brown sugar to the saucepan.

Add 4 tbsp of tomato sauce to the saucepan.

Cook the sauce on low medium heat for 2 to 3 minutes, stirring to combine.

If the sauce is too thin, add corn flour or corn starch to thicken it.

After baking, transfer the chicken wings to a large bowl.

Pour the sauce over the chicken wings in the bowl.

Mix the chicken wings thoroughly with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens