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August 4, 2014 / mintcustard

Baked sticky chicken wings.

Sticky baked chicken wings

Sticky baked chicken wings

Whilst I was away, sticky barbecue chicken wings were on almost every restaurant menu I looked at. I only indulged once, and the wings were amazing. Something really enjoyable about picking up your food and legitimately being able to get every scrap of taste and flavour from it. I am aware that most restaurants deep fry their wings and then drench them in super sugary sauces. Not that I didn’t enjoy that at the time, I decided that if I were to recreate my own version of these wings I’d have to find another way as I don’t have, and don’t want, a deep fat fryer.

I make an oven baked version of fried chicken so I was sure it must be possible to make a baked version of chicken wings. The combination of dry rub to get that crisp coating and sticky sauce to add the need to keep wiping your fingers, works really well.

Dry rub coated chicken waiting to be baked.

Dry rub coated chicken waiting to be baked.

Baked sticky chicken wings.

between 800g and 1kg chicken wings.

dry rub

2 tbsp flour

1heaped tsp paprika

good pinch of salt

black pepper

1/2 tsp chilli flakes – more if you’d like.

Sticky sauce

1 tbsp soy sauce

2 tbsp honey

1 tbsp orange juice

3 tbsp ketchup

1 clove or garlic – crushed or grated.

How to ….

  • Preheat the oven to 200c.
  • Mix together the dry rub ingredients. Remove the tips from the chicken wings and cut the wings into two pieces.
  • Toss the chicken pieces in the dry rub until well coated. Place them on an oiled baking sheet and bake for 40 minutes, turning halfway through.
  • Whilst the chicken is baking mix together the sticky sauce in a large bowl.
  • When the 40 minutes is up, remove the chicken into the sticky sauce and toss together.
  • Pop back on the baking tray and bake for a final 10 minutes.
  • Get out the napkins, wet wipes, bibs and get stuck in.

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