Roast sticky chicken wings

Roast sticky chicken wings

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  • 4
  • Easy
  • 20 minutes
  • 50 minutes
  • Flagstone Free Run Sauvignon Blanc 2011


  • 16 chicken wings
  • Sweet potato crisps, for serving
  • For the marinade, mix:
  • 2 T hoisin sauce
  • 2 T soya sauce
  • 4 T organic tomato sauce
  • 1 garlic clove, crushed
  • 2 T maple syrup
  • 2 T lemon juice
  • 4 T orange juice
  • 1 T balsamic vinegar

Cooking Instructions

Preheat the oven to 190°C.

Mix the chicken with the marinade. 

Arrange the wings in a single layer, skin-side up, on a large baking tray coated with cooking spray. Roast for 20 minutes, then turn and roast for a further 20 minutes. Turn once more and roast for a fi nal 10 minutes, or until browned, sticky and tender.

Cook’s note: If you prefer, serve with baked sweet potatoes.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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