Sweet, Spicy and Sticky Wings

Every so often I crave a platter of chicken wings – usually an unreasonable amount that I will probably be unable to finish. It’s even better for me when I can get either drums or flats separately without having to cut them in half myself.

If I’m not getting Peri-Peri wings from Nandos, then I do like something that has a mixture of sweet and spicy – especially if it’s super simple to make.

Coming up with this marinade during lockdown took less than five minutes but has been one of the most enjoyable things for me. It would work perfectly on larger cuts of chicken too but it does feel extra special when you get to glaze juicy wings with it over and over again!

The only thing I would emphasise is that you need to get the Sweet Soy Sauce and not normal soy sauce. It’s far richer and thicker than the ones we are typically used to. Most Asian Supermarkets carry this for a cheap price but alternatively, I’m sure you can source this on Amazon or somewhere similar.


Sweet, Spicy & Sticky Wings

Delicious & flavourful wings that pack a punch!

  • 20-25 Wings (drums or flats, or both)
  • 1/2 cup Sweet Soy Sauce
  • 1/4 cup Sriracha Sauce
  • 2 tbsp Honey
  • 1 handful Fresh Coriander/Cilantro (Chopped)
  • 1 stem Spring Onions (sliced thinly)
  • 1 handful Fresh Chillies (Sliced thinly)
  • 2 tbsp Chinese Five Spice
  • 1 tbsp Chicken Stock Granules (or salt to taste)
  1. In a bowl, combine the sweet soy sauce, sriracha sauce, honey, chinese five spice and chicken stock/salt.

  2. Mix till well combined then add half the chillies, spring onions and coriander/cilantro.

  3. Add the chicken wings to the mixture until well coated.

  4. Leave to soak in the marinade for 1-2 hours if possible.

  5. Preheat the oven to 200°celsius/392°F/Gas Mark 6

  6. Place the wings on an oven tray, ideally lined with foil.

  7. Bake for 15-20 minutes, depending on how large your wings are.

  8. Use a brush and baste the wings with the glaze all over. Then return to the oven for another 10 minutes.

  9. Serve on a platter and garnish with remaining fresh chillies and coriander/cilantro.

  10. Enjoy!

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