top of page

Sticky Chicken Wings

Updated: Jan 28, 2020

Servings 3-4 | Prep Time 10 minutes | Total Time 45 minutes

My recipe for sticky chicken wings are a perfect finger food for sharing amongst friends. Coated in a sticky ginger garlic, sesame oil and soy sauce marinade and garnished with a sprinkle of sesame seeds and sliced spring onion, they're dangerously addictive; once you start eating them you won't be able to stop ! A perfect accompaniment to an ice cold beer !


  • 1 kg chicken wings

  • 100g tapioca starch (can be replaced with corn starch)

  • 500ml vegetable oil

  • Pinch of salt & pepper


  • 3 tbsp soy sauce

  • 1 tbsp white rice vinegar

  • 2 tbsp sesame oil

  • 1 tbsp sweet soy sauce (kecap manis)

  • 2 tbsp palm sugar (or soft brown sugar)

  • 1 tbsp sweet chilli sauce

  • 1 tbsp tomato ketchup

  • 2 cloves crushed garlic

  • 1 cm fresh ginger (grated)

  • Pinch of salt & pepper


  • Toasted sesame seeds

  • Finely chopped spring onion


  1. Preheat the oven to 190C

  2. Put the wings in a bowl and coat evenly with the tapioca starch. Season with a pinch of salt & pepper.

  3. Heat the vegetable oil in a large wok and cook the chicken wings in batches for approximately 7-10 minutes or until lightly brown. Drain well to remove excess oil and pat dry with kitchen towel.

  4. Transfer the wings to an oven proof dish and cook in the oven for a further 15 minutes or until they are golden brown and crispy.

  5. While the wings are in the oven combine all the ingredients for the marinade.

  6. Take the wings from the oven and transfer back to the wok. Pour over the marinade and cook on a gentle heat for approximately 4-5 minutes, stirring continuously ensuring the wings are coated evenly with the sauce.

  7. Transfer to a serving dish and garnish with the toasted sesame seeds and finely chopped spring onion.

254 views0 comments

Recent Posts

See All


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page