Sticky Chicken Wings Recipe(Oven-Baked)

Serves

4 people

Ingredients:

For the wings:

.1 kg chicken wings (wingettes and drumettes)

.1 tsp salt

.½ tsp black pepper

.1 tsp paprika

.1 tbsp vegetable oil

For the sticky sauce:

.½ cup tomato sauce (ketchup)

.⅓ cup brown sugar

.2 tbsp honey

.2 tbsp soy sauce

.1 tbsp Worcestershire sauce

.2 cloves garlic, finely minced

.1 tsp grated fresh ginger (optional but recommended)

.1 tbsp apple cider vinegar (or white vinegar)

.½ tsp chilli flakes or chilli sauce (optional)

Method:

1. Preheat the oven

.Preheat to 200°C (390°F).

.Line a baking tray with foil and lightly oil it.

2. Season the wings

.Pat wings dry with paper towel (this is important for good browning).

.Toss with salt, pepper, paprika, and oil until evenly coated.

3. Bake the wings

.Arrange wings in a single layer on the tray.

.Bake for 35–40 minutes, turning once halfway, until golden and cooked through.

4. Make the sticky sauce

.While wings bake, combine all sauce ingredients in a saucepan.

.Simmer over medium-low heat for 8–10 minutes, stirring often.

.Sauce should thicken and become glossy (not watery).

5. Coat and caramelise

.Remove wings from oven.

Brush generously with the sticky sauce.

.Return to oven for 10–15 minutes, turning once and basting again, until dark, sticky, and caramelised.

6. Rest and serve

.Let wings rest for 5 minutes to set the glaze.

.Serve hot.

*Perfect Results Tips:

.Do not overcrowd the tray or wings will steam instead of caramelise.

.If you want extra stickiness, finish under the grill (broiler) for 2–3 minutes, watching closely.

.Sauce thickens more as it cools—don’t over-reduce.