Sticky Chicken Wings

If you’re after an easy, budget-friendly dinner or a platter to wow at your next party, you can’t go past these sticky chicken wings! With just a handful of ingredients and minimal prep, you’ll have tender, caramelised, finger-licking wings that both kids and adults will love.

This recipe gives you two simple cooking options: the oven for crispy, golden wings or the slow cooker for that melt-in-your-mouth, fall-off-the-bone goodness. Either way, the sticky soy marinade makes them irresistible.

Serve them hot with rice, noodles or a fresh coleslaw. Or pile them high on a platter for game day, birthdays or casual entertaining. These sticky wings will fly off the plate - literally!

chicken, chicken wings, chicken nibbles, snack, party food, dinner, easy meals, finger food, slow cooker, oven baked, kid approved, family friendly

dinner

American

Yield: 4-6

Author: Ange Zahn

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Sticky Chicken Wings

If you’re after an easy, budget-friendly dinner or a platter to wow at your next party, you can’t go past these sticky chicken wings! With just a handful of ingredients and minimal prep, you’ll have tender, caramelised, finger-licking wings that both kids and adults will love.

Prep time: 5 MinCook time: 30 MinSlow Cooker: 4 HourTotal time: 4 H & 35 M

Cook modePrevent screen from turning off

Ingredients

• 1kg chicken nibbles (or wings + nibbles)
• ⅓ cup kecap manis (sweet soy sauce)
• 2 tbsp honey
• 1 tsp garlic powder
• ½ tsp sesame oil
• Optional for slow cooker method:
• 1 tsp cornflour + 2 tsp water (for slurry)

Instructions

OVEN-BAKED METHOD:

1. Preheat the oven to 180°C fan-forced. Line a baking tray with foil, then baking paper.
2. In a large bowl, combine kecap manis, honey, garlic powder and sesame oil. Add chicken nibbles and toss to coat.
3. Place chicken on a prepared tray. Bake for 30 minutes, turning and basting with marinade every 10 minutes, until golden and sticky.

SLOW COOKER METHOD

1. Grease the slow cooker bowl. Add kecap manis, honey, garlic powder, and sesame oil. Stir to combine.
2. Add chicken and toss well to coat.
3. Cook on Low for 4 hours or High for 2 hours.
4. If you’d like a thicker glaze: in the final 15 minutes, stir through a cornflour slurry, leave the lid off and let it thicken.
5. For extra caramelisation: transfer cooked wings to a lined baking tray, baste with sauce and bake at 200°C for 10 minutes, turning once.

TO SERVE:

1. Serve wings with steamed or fried rice, noodles, fresh salads, coleslaw or your favourite dipping sauces.

Notes

Tips

• Double the marinade if you like extra sauciness.
• For a spicy kick, add chilli flakes or sriracha to the marinade.
• Wings reheat well in the oven - perfect for meal prep or party platters.

Nutrition Facts

Calories

2369

Fat

250 g

Sat. Fat

75 g

Carbs

28 g

Fiber

0 g

Net carbs

28 g

Sugar

23 g

Protein

0 g

Sodium

349 mg

Cholesterol

213 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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