Sticky chicken wings with Asian slaw

Sticky chicken wings with Asian slaw

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  • 4
  • Easy
  • Carb Conscious Health conscious
  • 25 minutes, plus 1 hour’s marinating time
  • 25 minutes


  • ½ cup soya sauce
  • ½ cup oyster sauce
  • 1 garlic clove, minced
  • 1 x 2 cm ginger piece, peeled and minced
  • ¼ cup honey
  • 12 free-range chicken wings
  • 1 T sesame seeds, toasted
  • For the Asian slaw, mix:
  • ½ baby red cabbage, shredded
  • ½ baby green cabbage, shredded
  • 3 rainbow carrots, sliced into ribbons using a vegetable peeler
  • 1 celery stalk, sliced julienne
  • ½ cup Greek yoghurt
  • 2 T good-quality mayonnaise
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Mix the soya sauce, oyster sauce, garlic, ginger and honey and marinate the chicken in the mixture for 1 hour.

Preheat the oven to 200°C, thread the chicken wings onto skewers and roast for 25 minutes, or until sticky and tender. Alternatively, grill on the braai, turning often, for 20 minutes or until cooked through.

Serve hot sprinkled with toasted sesame seeds and the Asian slaw on the side.

Discover more chicken recipes here.

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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