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Sticky chicken wings

A tray of sticky roast chicken wings

Sticky chicken wings

Name: Sticky chicken wings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 4 tbsp ketchup; 4 garlic cloves crushed; 3 tbsp soft brown sugar; 4 tbsp sweet chilli sauce; 4 tbsp dark soy sauce; 1kg chicken wings; 1 small white cabbage shredded; 3 large carrots grated; 1 large onion thinly sliced; 8 tbsp light salad cream or mayonnaise

Good Food team

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Serves 6

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.8 out of 5.70 ratingsRate

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Kids will love these sticky chicken wings with a sweet chilli, garlic and soy sauce glaze. Served with a classic slaw, they are quick and cheap to make.

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Prawns with Romesco sauce

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

4 tbsp ketchup
4 garlic cloves

crushed
3 tbsp soft brown sugar
4 tbsp sweet chilli sauce
4 tbsp dark soy sauce
1kg chicken wings
1 small white cabbage

shredded
3 large carrots

grated
1 large onion

thinly sliced
8 tbsp light salad cream or mayonnaise

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Nutrition: per serving

kcal341
fat18g
saturates4g
carbs27g
sugars25g
fibre4g
protein19g
salt2.61g

Method

step 1

Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the ketchup, garlic, sugar, half the sweet chilli sauce and the soy sauce with some seasoning. Tip in the wings and toss to combine so that they are all coated. Transfer to a large roasting tray or two smaller ones, in a single layer. Roast for 35-40 mins until cooked through and golden.
step 2

Meanwhile, make the slaw. Mix the vegetables with remaining chilli sauce, salad cream or mayo and seasoning. Pile the wings onto a large platter and transfer the slaw to a serving bowl. Let everyone dig in and help themselves.

RECIPE TIPS

INDIAN WINGS

Mix 250g natural yogurt with 4 heaped tbsp tikka paste and seasoning. Add 1kg chicken wings and marinate for 20 mins. Cook at 220C/ 200C fan/gas 7 for 35-40 mins, until lightly charred. Serve with warmed naan.

Recipe from Good Food magazine, March 2011

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A star rating of 4.8 out of 5.70 ratings

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