Tuesday 9 November 2010


 Chicken wings is the ultimate finger food. I don't mind getting messed up to eat it. Its finger licking goodness is due to the fact that it has more skin than any of the other chicken parts. Any sweet sauce added to it turns into a sticky glaze. 

This recipe has the Oriental flavours of ginger, garlic, and spring onions in its sweet and sour sticky glaze. If you make me choose between chicken wings and chocolate it's definitely going to be chicken wings any day.


20 chicken wings, remove the tips
2 tsps. crushed garlic
2 tsps. grated ginger
1/4 c. chopped spring onions
2 tsp. ground coriander
2 tsps. paprika 
1/4 tsp. chilli powder
2 tbsps. light soy sauce
1 tbsp. lemon juice
1 tbsp. tomato catsup
3 tbsps. honey
1 tsp. salt

Pre-heat the oven to 350° F/ 180° C. 

Mix all of the ingredients together in a pan or wok, except for the chicken wings. Add the chicken and mix very well. 

Bring the mixture to a boil then lower the heat. Stir until the most of the sauce evaporates. The remaining sauce will become sticky and coat the chicken wings. 

Line a baking pan with non-stick liner or foil. Lay the chicken wings evenly spaced in one layer. Bake for 25-30 minutes or until browned. Turn over after one side is browned and brush with the pan juices.

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  1. These look AMAZING! I am a huge fan of wings, and love a good sticky sauce. Nice work.

  2. YUM! Wish I could have some of those right now for brunch :-) Kate @ kateiscooking

  3. these read finger licking good. thank you for sharing.

  4. I found your site from Tastespotting. Your chicken wings looks so good. Who can resist the sticky factor?

  5. I just made these and they were DELICIOUS. Served them with garlic wedges (home made of course) and rocket salad! I couldn't get wings, so used legs instead and they were perfect! What's more, the hubby loved them and says he can't wait for me to make them again :)


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