Sticky Asian chicken wings

Sticky Asian chicken wings

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 5 minutes
  • 40 minutes
  • Woolworths Ovation Merlot 2019


  • 3 T canola oil
  • 5 cloves garlic, thinly sliced
  • 1 x 5 cm piece ginger, peeled and shaved
  • 1–2 green chillies, chopped
  • ½ cup soya sauce
  • 2 sticks Woolworths chicken stock concentrate
  • 1 cup water
  • 2 oranges, halved
  • 2 x 600 g packs Woolworths free-range chicken wings
  • fresh mint, for serving

Cooking Instructions

1. Fry the garlic in the canola oil until crispy in a large pan. Remove from the pan and drain on kitchen paper. Do the same with the ginger.

2. Return half the garlic and ginger to the pan and add the chilli. Add the remaining ingredients and simmer for 20 minutes.

3. Turn out the chicken wings onto a baking tray with all of the liquid and bake for a further 20 minutes at 200°C until sticky and caramelised. Serve with fresh mint and the reserved crispy garlic and ginger.

Find more chicken recipes here. 

Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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