I just love these Sticky Soy Chicken Wings as they are easy to prepare and are made with ingredients I usually have on hand. There’s just 10 minutes of prep, then into the oven the wings go to cook to caramelised, fall-off-the-bone deliciousness. The marinade is the best combination of salty and sweet and is gloriously sticky – the ketchup, soy, garlic, sesame oil and rice wine vinegar are a match made in heaven!
I actually use “wingettes” or “drumettes” for these (also known as “chicken wing flats” or “chicken flats”), rather than regular chicken wings. Wingettes are the flat section cut from the middle of chicken wings, and drumettes are the portion of the wing that’s attached to the chicken. I like to use them as they’re easy to eat and ideal to marinate. Once marinated, and before cooking, the wings can be frozen or refrigerated, ready for when you need them. To make these a complete meal, I serve them with a quick cucumber pickle and steamed rice. Garnished with sesame seeds, spring onion (scallion) and chilli, they make a tasty and moreish appetiser for parties. Trust me – these wings are addictive!
Try a classic Homemade Coleslaw and steamed corn on the cob, Easy Fried Rice, kimchi, sweet potato fries, avocado, fresh tomato and herb salsa, steamed greens – such as broccolini (tenderstem broccoli), broccoli, green beans, edamame, bok choy or pak choy – dressed with garlic, sesame oil and soy sauce – or stir-fried noodles, or even cauliflower rice for a low-carb option.
You can buy whole chicken wings, but I prefer to use wingettes and drumettes for ease of eating, marinade surface area (more surface area for the delicious marinade to cling to!) and a slightly faster cooking time. (These are commonly known as “nibbles” in Australia, or “chicken wing flats” or “chicken flats” elsewhere.) If you have purchased whole chicken wings, you can cut the wingettes/drumettes yourself – see the recipe.
Yes, but you will need to pan-fry them. You will need 600 g (1 lb 5 oz) of chicken to serve four. Boneless, skinless chicken thighs – Pound to an even thickness using a rolling pin or mallet. Boneless, skinless chicken breast – Cut in half horizontally (to make thinner “steaks”) and pound using a rolling pin or mallet to approximately 1.5 cm (½ inch) thickness. Use the exact marinade in the recipe to marinate the chicken. Heat 2 tablespoons of cooking oil in a deep, heavy-based frying pan over medium–high heat. Add the chicken and cook for 8–10 minutes until cooked through, turning regularly.
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Lee says:
I’ve made these 5 times and every time they get demolished!!! Family friendly ❤️
Nicole says:
Wow, five times! That’s just brilliant!! 🙌🏻❤️ Thanks so much for the rating Lee! Nic x
Gemma says:
Could these be made in an air fryer? If so, what temperature would you recommend?
Nicole says:
Hi Gemma, They can be made in an air fryer but must be in a single layer. Don’t add water to the air fryer either. It will be more “crispy-roasty” versus fall-off-bone juicy. I would do 180°C (350°F) for 14 mins, then flip and cook for another 8–10 mins until cooked through and golden. Oven and water method = more tender, steam-soft. Air fryer = dry heat, faster caramelisation, crispier skin. Nic x
Michelle says:
Hi! I followed this exactly and they were delicious! However, the marinade burned on bottom of my pan, I had to pull them out early! And suggestions to prevent that? Thanks for the recipe!
Nicole says:
Hi Michelle, what kind of pan were you using? I use a heavy cast-iron pan … and even with that things get quite crispy at the bottom. Did you add the extra water to the bottom of the pan halfway through? I find this usually helps. But I’m really glad you still enjoyed them! Nic x
Tanya says:
So easy and yummy! Our fussy 3.5 year old asked for seconds! Thank you!
Nicole says:
Hi Tanya, so glad these were a hit, and especially love that your 3.5 year old approved! Thanks for the rating! Nic x
Kate says:
Amazing! Easy and delicious
Maria says:
Really yummy, 1.5 & 3.5yo loved the chicken wings! Mum and dad enjoyed the cucumber salad as it was spicy. Served with a side of coconut cream jasmine rice. Will definitely be making all of it again.
Kate says:
Very tasty – just wondering what quantity of ginger you added to the cucumber pickle? It’s mentioned in the video but not in the ingredients list.
Nicole says:
Thank you so much Kate, I’m so glad you enjoyed it. And thank you for mentioning the ginger! The recipe has now been amended, it is 1 tsp of freshly minced ginger. But it can also be omitted if preferred. Nic x
Michelle says:
Perfection! Who would have thought the tomato sauce makes all the difference, thanks for the recipe!
elenidimanoski says:
Delicious! So simple and easy to make with very common household ingredients which made this one an easy last minute pick when I purchased some Wings on sale at the Butcher x
Nicole says:
We absolutely love this one too – Fantastic to hear you enjoyed it, thank you so much! 😍