Starters & Light meals

Roast sticky chicken wings

20 minutes
50 minutes
Wine/Spirit Pairing
Flagstone Free Run Sauvignon Blanc

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  • 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 clove garlic, crushed
  • 2 T maple syrup
  • 2 T lemon juice
  • 4 T orange juice
  • 1 T balsamic vinegar

1. Preheat the oven to 190°C.

2. Mix the chicken with the marinade.

3. Arrange the wings in a single layer, skin-side up, on a large baking tray coated with cooking spray.

4. Roast for 20 minutes, then turn and roast for a further 20 minutes. Turn once more and roast for a final 10 minutes, or until browned, sticky and tender.

Cook’s note: These chicken wings are great served with potato crisps or baked sweet potatoes.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

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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