Get ready, because these Sticky and Sweet Chicken Wings are about to rock your world! They're the perfect combo of crispy, juicy, sweet, and savoury with just the right amount of spice. Trust me, you'll be licking your fingers and reaching for seconds (and thirds...!).
Almost everyone loves chicken wings. The sticky sweet flavour profile appeals to a wide variety of palates. Wings are part of the fun is getting messy, making them great for casual gatherings and parties.
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You can customize the spice level, switch up the glaze ingredients slightly, and serve the sticky chicken wings with different sides for a fresh take. A good sticky sweet chicken wing recipe lets you recreate a restaurant favourite without leaving your house (and often for a fraction of the price).
Ingredients
To truly understand why this sticky and sweet chicken wings are so delicious, let's break down the key ingredients:
- 1 kg (2.2 lbs) Chicken Wings: Choose good quality wings, preferably fresh or properly thawed for the best flavour and texture. Using a mix of drumettes and flats, will add visual appeal and variety in your finished dish.
- 100 g Flour: Creates the base for the crispy coating on the wings. All-purpose flour works perfectly.
- 1 teaspoon Baking Soda: This is the key to getting extra-crispy skin. It reacts with the chicken skin, giving it that satisfying crunch.
- Seasonings (Salt, Pepper, Garlic Granules): These build a flavour foundation for the wings. You can adjust the amounts based on your preferences.
For the sticky and sweet glaze I will use:
- 4 cloves of Garlic and 1 tbsp Ginger: These aromatics add depth and a subtle spicy kick to the sauce. Fresh is best!
- 2 tablespoon Soy Sauce: The salty, umami base of the glaze.
- Half of Lemon Juice: A touch of acidity balances the sweetness and cuts through the richness.
- 1 tablespoon Honey and 1 tbsp Brown Sugar: The sweet duo! Honey adds floral notes, while brown sugar brings molasses-like richness.
- 1 teaspoon Chilli Flakes: Give the glaze a touch of adjustable heat.
How to Make the Sticky and Sweet Chicken Wings?
Seasoning
In a bowl, I combined 100 grams of flour with a teaspoon of baking soda. I seasoned the mixture with a tablespoon of sea salt, a teaspoon of freshly ground pepper, and a teaspoon of garlic powder.
After mixing the dry ingredients, I coated the chicken wings thoroughly in the flour mixture.
Frying the Chicken Wings
Heat sunflower oil in a frying pan over medium heat. Sunflower oil is great for deep-frying, but remember to watch it carefully as it can burn quickly.
Once the oil is hot, shake off any excess flour from the chicken wings and add them to the pan.
I fry the wings over medium heat for about 15 minutes, turning them every 5 minutes until they are a deep golden brown. Then, I remove them from the oil and place them in a bowl.
Continue frying the rest of the wings until they are done.
Make the Sticky Sauce
In a pan, warm a little olive oil ( 2 tbsp) over medium heat. Add a spoonful of chopped garlic (four cloves) and stir thoroughly for about half a minute, then add a spoonful of chopped ginger.
Mix for another half a minute. Then, add two tablespoons of soy sauce, one tablespoon of honey, and a teaspoon of chopped chili. Squeeze in the juice from half a lemon and add one tablespoon of brown sugar. Stir to combine everything well.
After the sauce has thickened slightly, add the chicken wings and toss them until they are fully coated.
Fry the sticky chicken wings for 1-2 minutes, then remove them to a plate. If desired, sprinkle with toasted sesame seeds for an extra touch. (Note: I didn't have sesame seeds on hand, so I skipped this step.)
This was my recipe for finger-licking delicious, sticky and sweet chicken wings, ready to serve!
F.A.Q.
Simmering your sauce on low heat helps it reduce and thicken. A thicker consistency will stick to the wings much better. A small amount of butter (or a butter substitute) helps sauces create an emulsion and stick to the wings better.
The secret ingredient for amazingly crispy chicken wings is baking powder! Baking powder reacts with moisture in the chicken skin, creating tiny carbon dioxide bubbles. When these bubbles pop during baking or frying, it leaves a rough, craggy surface that crisps up beautifully.
Here's a selection of delicious sides that go perfectly with sticky chicken wings: French fries, potato salad, coleslaw, celery or carrot sticks. If you want to add a bit more special, serve with corn on a cob, mac and cheese or roasted vegetables.
How to Store?
Allow the sticky chicken wings to cool completely to room temperature before storing them. This prevents them from steaming and getting soggy in the container.
Use an airtight container or a resealable freezer bag. Squeeze out extra air from the bag to minimize oxidation. Store the wings in the refrigerator for up to 3-4 days.
Serving
Arrange the sticky chicken wings on a large platter with dipping sauces like blue cheese, ranch, or extra sticky sauce. Add celery and carrot sticks for a refreshing crunch.
Or serve a few wings per plate with a side of French fries, potato salad, coleslaw, or a simple green salad.
Offer lettuce leaves so people can make their own sticky sweet chicken wraps with extra herbs or toppings.
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Sticky and Sweet Chicken Wings
Equipment
- 1 bowl
- 1 Frying Pan
Ingredients
- 1 kg chicken wings fresh
- 100 g flour
- 1 teaspoon backing soda
- 1 tablespoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon garlic granules
- 500 ml sunflower oil
Sticky Glaze
- 4 cloves garlic chopped
- 1 tablespoon ginger chopped
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- ½ pieces lemon juice
- 1 teaspoon chilli flakes
- 2 tablespoon sunflower oil
Instructions
- In a bowl, combine the flour with baking soda. Season the mixture with sea salt, freshly ground pepper, and garlic granules.
- After mixing the dry ingredients, coat the chicken wings thoroughly in the flour mixture.
- Heat sunflower oil in a frying pan over medium heat. Shake off any excess flour from the chicken wings and add them to the pan.
- Fry the wings over medium heat for about 15 minutes, turning them every 5 minutes until they are a deep golden brown.
- Then, remove them from the oil and place them in a bowl.
- In a pan, warm a little olive oil over medium heat. Add a spoonful of chopped garlic (four cloves) and stir thoroughly for about half a minute, then add a spoonful of chopped ginger.
- Mix for another half a minute. Then, add the soy sauce, the honey and the chopped chili. Squeeze in the juice from half a lemon and add the brown sugar. Stir to combine everything well.
- After the sauce has thickened slightly, add the chicken wings and toss them until they are fully coated.
- Fry them for 1-2 minutes, then remove them to a plate
- Arrange the sticky chicken wings on a large platter with dipping sauces like blue cheese, ranch, or extra sticky sauce.
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