Sticky Soy Chicken Wings

sticky chicken wings
Fall of the bone, easy, sticky soy chicken wings. These are budget friendly and I love how simple they are to prepare. The marinade is made with accessible supermarket ingredients, it's the perfect balance of salty and sweet.

Chicken Wings

  • 1 – 1.2kg chicken wings cut into drumettes and wingettes (see note 1)
  • 1 tsp white sesame seeds to garnish (optional)
  • 1 spring onion sliced (optional)
  • 1 birds eye chilli sliced (optional)
  • Rice to serve


  • 2 large garlic cloves minced
  • 1/4 cup ketchup
  • 1/3 cup tamari or all purpose soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar (or any white vinegar)

Cucumber Pickle

  • 1 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 tbsp sesame oil
  • 1 tbsp chilli oil (optional)
  • 2 cucumbers cut into chunks
  1. Preheat oven to 180c fan forced.
  2. Place the chicken in a baking dish (see note 2), add all the marinade ingredients to the dish, use your hands to coat the chicken evenly.
  3. Place in the oven and cook for 1 hour turning half way. Add 1/4 cup of water at the half way mark to loosen the sauce and ensure the chicken doesn’t burn.
  4. Remove from the oven and allow to rest (in the pan) 10 minutes before serving – this ensures tender, fall off the bone chicken.
  5. While the chicken is resting, prepare the cucumber pickle by combining the ingredients.
  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.

Note 1 – You can buy chicken wings at the supermarket which are already pre cut into drumettes and wingettes. I like them cut as they are easier to eat. Otherwise you can cook them whole.

Note 2 – Ensure your baking dish is large enough to fit the chicken laying flat and that no pieces are on top of one another. If you are using two trays on different racks in the oven, you may find your sauce at the end of the cook is a little watery. If this is the case, simply increase the oven temperature to 200c and cook the wings an additional 10 minutes, so that the sauce thickens and caramelises.

Can marinated chicken wings be frozen? Yes! These freeze really well. Marinate as per the recipe and freeze in an airtight container, spaced out with baking paper in between the layers to stop them sticking to each other. Freeze for 2-3 months.

Can I cook chicken wings from frozen? Yes! Either thaw in the fridge overnight and cook as per the recipe, or cook from frozen. Follow the recipe instructions and add 20 mins to the cook time. Add 1/4 cup of water at the 1 hour mark if the sauce is beginning to thicken too much. If the sauce is not thick enough, simply increase the temperature to 200c fan forced and cook the wings and sauce an additional 10 minutes.



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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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