I just love these Sticky Soy Chicken Wings as they are easy to prepare and are made with ingredients I usually have on hand. There’s just 10 minutes of prep, then into the oven the wings go to cook to caramelised, fall-off-the-bone deliciousness. The marinade is the best combination of salty and sweet and is gloriously sticky – the ketchup, soy, garlic, sesame oil and rice wine vinegar are a match made in heaven!

Sticky Soy Chicken Wings
These addictive wings are made with a fresh cucumber pickle, which acts as a perfect complement to the sweet-salty sticky chicken. Serve with steamed rice.

I actually use “wingettes” or “drumettes” for these (also known as “chicken wing flats” or “chicken flats”), rather than regular chicken wings. Wingettes are the flat section cut from the middle of chicken wings, and drumettes are the portion of the wing that’s attached to the chicken. I like to use them as they’re easy to eat and ideal to marinate. Once marinated, and before cooking, the wings can be frozen or refrigerated, ready for when you need them. To make these a complete meal, I serve them with a quick cucumber pickle and steamed rice. Garnished with sesame seeds, spring onion (scallion) and chilli, they make a tasty and moreish appetiser for parties. Trust me – these wings are addictive!

What else can I serve with Sticky Soy Chicken Wings?

Try a classic Homemade Coleslaw and steamed corn on the cob, Easy Fried Rice, kimchi, sweet potato fries, avocado, fresh tomato and herb salsa, steamed greens – such as broccoli, green beans, edamame or bok choy (pak choy) – dressed with garlic, sesame oil and soy sauce – or stir-fried noodles, or even cauliflower rice for a low-carb option.

Why do you use wingettes/drumettes instead of regular wings?

You can buy whole chicken wings, but I prefer to use wingettes and drumettes for ease of eating, marinade surface area (more surface area for the delicious marinade to cling to!) and a slightly faster cooking time. (These are commonly known as “nibbles” in Australia, or “chicken wing flats” or “chicken flats” elsewhere.) If you have purchased whole chicken wings, you can cut the wingettes/drumettes yourself – see the recipe.

Sticky Soy Chicken Wings
Chicken wings are marinated in a sticky, salty-sweet marinade, then baked to fall-off-the bone deliciousness.

Can I use boneless, skinless chicken thighs or breast instead?

Yes, but you will need to pan-fry them. You will need 600 g (1 lb 5 oz) of chicken to serve four. Boneless, skinless chicken thighs – Pound to an even thickness using a rolling pin or mallet. Boneless, skinless chicken breast – Cut in half horizontally (to make thinner “steaks”) and pound using a rolling pin or mallet to approximately 1.5 cm (½ inch) thickness. Use the exact marinade in the recipe to marinate the chicken. Heat 2 tablespoons of cooking oil in a deep, heavy-based frying pan over medium–high heat. Add the chicken and cook for 8–10 minutes until cooked through, turning regularly.

Sticky Soy Chicken Wings
I like to finish these sticky chicken wings with a sprinkling of sesame seeds and finely sliced green onion (scallion).

What are some other quick and easy Asian-style chicken dishes?

Bang Bang Chicken
Crispy Sweet Chilli Chicken
Red Curry Coconut Noodles
Honey Soy Chicken Banh Mi
Chicken Satay Skewers

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Sticky Soy Chicken Wings

Sticky Soy Chicken Wings

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5 from 2 reviews

These addictive Sticky Soy Chicken Wings are economical, easy to prepare and are just as good for serving as party appetisers as they are for wholesome family dinners.

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




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


  • 1.2 kg (2 lb 10 oz) chicken wings, cut into drumettes and wingettes (chicken flat wings, see note 1)
  • 2 large garlic cloves, minced
  • ¼ cup (70 g) tomato ketchup
  • ⅓ cup (80 ml) tamari or all-purpose soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar (substitute with white vinegar)
  • ¼ cup (60 ml) water


  • 1 tsp white sesame seeds, to garnish (optional)
  • 1 spring onion (scallion), sliced (optional)
  • 1 bird’s eye chilli, sliced (optional)
  • Steamed jasmine rice


  1. Combine the cucumber pickle ingredients in a bowl and set aside.
  2. Preheat the oven to 200°C (400°F) (180°C/350°F fan).
  3. Place the chicken in a baking dish that is large enough so the chicken is not overlapping. Add the remaining chicken wing ingredients – except the water – to the dish, ensuring the chicken is evenly coated in the marinade.
  4. Bake in the oven for 1 hour, turning and adding ¼ cup (60 ml) water to the base of the pan halfway through.
  5. Allow the chicken to rest, uncovered, for at least 10 minutes before serving.
  6. Sprinkle the wings with sesame seeds, spring onion and chilli (if using).
  7. Serve with steamed jasmine rice and the cucumber pickle on the side.


Note 1 – If you have purchased whole chicken wings, you can cut the wingettes/drumettes yourself. Place the whole chicken wing on a chopping board with the wing tip facing up. Locate the joint between the wingette and the drumette, you’ll see a natural crease or fold where the joints are located. Use a sharp knife to make a cut through the joint. To separate the drumette from the wing tip, locate the joint between the two pieces, again, you’ll see a natural crease or fold where the joints are located. Use your knife to make a cut through the joint, separating the drumette from the wing tip. Check out this video to see how. Freeze the wing tips for up to 2 months and use them the next time you’re making a chicken stock, for extra flavour.

Make ahead

Chicken wings – Marinate the chicken wings as per the recipe and refrigerate them in an airtight container until the chicken expiry date, or freeze them in an airtight container for up to 3 months. Thaw completely in the fridge overnight to use. Cook as per the recipe.


Chicken wings – Refrigerate in an airtight container for up to 3 days. Reheat in the microwave for the juiciest, best results. Not suitable to freeze.

Cucumber pickle – Best prepared and eaten immediately. Leftovers can however be refrigerated in an airtight container for up to 24 hours.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Appetisers, mains, starters, entrees, side dishes, soups, stews, salads, sandwiches, burgers, pasta, rice, seafood, vegetarian, desserts, baking, drinks, snacks, breakfast, gluten-free, dairy-free, low-carb, grilling, barbequing, barbecuing, entertaining, party food, hors d’oeuvres, party food, holiday favourites, batch cooking , meal planning, budget-friendly, quick and easy, one pan, freezer friendly, chicken, beef, pork, lamb
  • Method: Barbecuing-grilling-barbequing, roasting, baking, frying, sauteing, boiling, simmering, steaming, slow cooking, grilling-broiling, braising, pan
  • Cuisine: Mexican, Italian, American, French, Asian, Greek, Thai, German, Indian, Middle Eastern, Mediterranean