Sticky Soy Chicken Wings Recipe

Delicious, fall of the bone Sticky Soy Chicken Wings are budget-friendly, and I love how simple they are to prepare. The marinade is made with accessible supermarket ingredients that you may already have at home. The combination of ketchup and tamari (or soy sauce) creates the perfect balance of salty and sweet—trust me, these wings are addictive! Garnished with sesame seeds, spring onion and chilli, they make a beautiful and tasty appetizer for parties. I like to serve them with rice and my homemade cucumber pickle for a complete meal.

Can you make Sticky Soy Chicken Wings ahead of time?

Yes, you can marinate the chicken wings as per the recipe and freeze them in an airtight container for up to 3 months. Thaw completely in the fridge overnight to use. Cook as per the recipe.

Are Sticky Soy Chicken Wings suitable for left overs?

Sticky Soy Chicken Wings can be refrigerated for up to 3 days. Reheat in the microwave. They are not suitable to freeze.

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Sticky Soy Chicken Wings Recipe

Sticky Soy Chicken Wings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 1 hour 10 mins
  • Yield: 4 1x

Ingredients

Units Scale

Cucumber Pickle

  • 1 tbsp rice wine vinegar
  • 1 tbsp caster sugar/superfine sugar
  • 1 tbsp sesame oil
  • 1 tbsp chilli oil (optional)
  • 2 cucumbers, cut into chunks

Chicken Wings

  • 1.2 kg chicken wings, cut into drumettes and wingettes
  • 2 large garlic cloves, minced
  • 1/4 cup tomato ketchup
  • 1/3 cup tamari or all-purpose soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar (substitute with white vinegar)

To Serve

  • 1 tsp white sesame seeds, to garnish (optional)
  • 1 spring onion/scallion, sliced (optional)
  • 1 birds eye chilli, sliced (optional)
  • Rice, to serve

Instructions

  1. Combine the cucumber pickle ingredients and set aside.
  2. Preheat the oven to 200°C/400°F (180°C fan).
  3. Place the chicken in a baking dish that is large enough so that the chicken is not overlapping. Add the remaining chicken wing ingredients to the dish, ensuring the chicken is evenly coated.
  4. Cook for 1 hour, turning and adding 1/4 cup water to the base of the pan halfway through.
  5. Allow the chicken to rest for at least 10 minutes before serving.
  6. Sprinkle the wings with sesame seeds, spring onion and chilli, if using.
  7. Serve with rice and cucumber pickle, or try my homemade coleslaw.

Notes

MAKE AHEAD

Marinate the chicken wings as per the recipe and freeze them in an airtight container for up to 3 months. Thaw completely in the fridge overnight to use. Cook as per the recipe. 

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: chicken, chicken wings, soy chicken wings
  • Method: bake
  • Cuisine: Chinese