Sticky Soy Chicken Wings
Servings: 4 servings
Calories: 566kcal
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.
Ingredients
CUCUMBER PICKLE
- 1 tbsp rice wine vinegar
- 1 tbsp caster (superfine) sugar
- 1 tbsp sesame oil
- 1 tsp freshly minced ginger, optional
- 1 tbsp chilli oil, optional
- 2 Lebanese (short) cucumbers, cut into chunks
CHICKEN WINGS
- 1.2 kg chicken wings, cut into drumettes and wingettes (chicken flat wings, see note 1)
- 2 large garlic cloves, minced
- 70 g tomato ketchup
- 80 ml tamari or all-purpose soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar, can substitute with white vinegar
- 60 ml water
TO SERVE
- 1 tsp white sesame seeds, to garnish (optional)
- 1 spring onion (scallion), sliced (optional)
- 1 bird’s eye chilli, sliced (optional)
- steamed jasmine rice (optional)
Instructions
- Make the pickle – Combine the cucumber pickle ingredients in a bowl and set aside.
- Preheat the oven to 200°C (400°F) (180°C/350°F fan).
- Marinate the chicken – 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.
- Cook the chicken – Bake in the oven for 1 hour, turning and adding ¼ cup (60 ml) water to the base of the pan halfway through.
- Rest – Allow the chicken to rest, uncovered, for at least 10 minutes before serving.
- Garnish and serve – Sprinkle the wings with sesame seeds, spring onion and chilli (if using). Serve with steamed jasmine rice and the cucumber pickle on the side.
Notes
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.Leftovers
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.Nutrition Facts
Sticky Soy Chicken Wings
Amount per Serving
Calories
566
% Daily Value*
Fat
41
g
63
%
Saturated Fat
9
g
56
%
Trans Fat
0.3
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
18
g
Cholesterol
125
mg
42
%
Sodium
1378
mg
60
%
Potassium
619
mg
18
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
33
g
66
%
Vitamin A
623
IU
12
%
Vitamin C
23
mg
28
%
Calcium
63
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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