This honey garlic chicken wings recipe will bring the best Asian flavour to your dinner table. Easy to prepare, chicken wings cut, coated and oven-baked. We show you how to make a sweet, sticky, glaze to add to the chicken wings during the final cooking time. The homemade marinade is made from simple ingredients of honey, garlic, ginger, chilli and soy. Drizzle or dip the spicy sauce over the sticky chicken wings to serve as a Chinese starter. With salad at lunchtime, or serve with rice for dinner.
Course: Dinner, Main Course, Party, Sharing, Side Dish, Starter
½teaspooncornflour mix with 1 tablespoon warm water
2Spring onions sliced
Preheat the oven to 210°C fan / 230°C / 450°F/ Gas mark 8.Chop the chicken wings into wingettes and drumettes (see blog post for how to)
Pat the wings dry with kitchen paper towel
In a large bowl, mix together the chicken wings, flour, salt and pepper.
Place the flour-coated chicken on top of parchment paper, on a baking sheet or tray
Spray with oil, cook in the oven for 20 mins until nice and crispy.Whilst the wings are cooking in the oven, make the marinade.
Homemade Marinade for Chicken Wings
Add the soy sauce, garlic, chilli, ginger and honey to a saucepan.
Stir together, bring to a gentle boil.
Mix cornflour with warm water, stir, making sure there are no lumps. Add into the marinade and stir for one minute.
Turn the heat off, the sauce should thicken more as it cools, if not add more cornflour (mix with water first to prevent lumps), until at your desired thickness. If you want you can remove some sauce now, to use as a drizzle when serving.
Once the wings have had 20 mins in the oven, remove and place into the saucepan to fully glaze wings in the sauce.
Place back on the lined baking tray and return to the oven for a further 8-10 minutes.
Remove the cooked sticky chicken wings from the oven.
Add chopped spring onions and sesame seeds and drizzle with the sauce you saved from earlier.