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Spicy, Sticky & Crispy Chicken Wings

Everyone loves chicken wings, the only problem is the cost so much from supermarkets and even more from a restaurant or take away.
Follow my recipe and make your own at home and not only will you save a fortune they are far better than you will get anywhere.
I boil then bake them which makes them lovely and crispy with the added benefit of being a lot healthier as a lot of the fat stays in the pot when you boil them
The sauce contains a good bit of sugar which can be replaced with honey if you prefer.



Allergens : Gluten & Lactose Free
Chicken Wings - 1kg
Turmeric - 2tsp
Star Anise - 2
Cinnamon Stick - 1 small
Chicken Stock Cube - 1
Sweet Chilli Sauce - 100ml
Light Soy Sauce - 4 tbsp
Star Anise - 1
Cinnamon Stick - 1 small
Lemongrass - 1 inch piece from the thick part
Brown Sugar - 3 tbsp
Honey - 50ml
Toasted Sesame Oil - 1 tbsp
Water - 50ml
Optional Ingredients (for extra crispy)
Gram or Rice Flour - 50g
Turmeric - 1 tsp
Chinese five spice - 1 tsp
Chilli (if you want them extra sicy) - 1 tsp or more to taste


Getting Ready... You will need - 1 baking tray, 1 medium pot, 1 small pot, 1 wooden spoon, 1 colander, 1 sieve, 1 medium bowl preferably stainless steel, 1 chopping board and 1 sharp knife.
Pre-heat your oven to 180c GM4
Split the wings in the centre so you have 2 pieces per wing.
Stick them into the medium pot and cover with boiling water and the rest of the wings ingredients (not the sauce ones)
Boil for 10 minutes, strain using the colander and allow cool for 20 minutes or so. Then place on the baking tray and bake on the top of the oven for 20-25 minutes until nice and crispy
Meanwhile, add the sauce ingredients to the small pot and boil until nice and thick. Strain into the medium bowl using the sieve and push through using a soup spoon. Discard the stuff left in the sieve. WARNING the sauce gets very very hot, please be very careful esp with kids around. This will scar you or them for life if it burns you.
Add the chicken wings to the sauce in the bowl then give them a good but gentle mix.
Serve over crisp lettuce leaves and enjoy.

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