Sticky Chicken Wings

An easy starter made with chicken wings, having a delicious sweet and sour sauce…




There are times when my girls just don’t want to have any carbs. In fact, my girls aren’t fond of them, whether it is rice or chapathis. They just like to have their food as is. Some dry chicken dish on the side and cucumbers are their favorite meal any time. Unfortunately, my Indian mother head can’t accept it at times, even though it makes my life easier. πŸ˜‰ After three months, I am back to doing the Blogging Marathon #144. This year, the format has changed to two posts per week for the chosen theme, instead of three. It can be done anytime within the week. I seem to like this format, making life easy yet keeping us motivated to create and keep the blog alive. πŸ™‚ For this week’s theme, I chose “Dinners in 30 minutes”. I already have a lot of “under 30 minute” recipes on the blog, ranging over all sorts of courses. So I am glad to be adding two more to that long list. Also, this marks the beginning of a new tab on my blog called “Azza Cooks”. Azza loves to cook, especially easy recipes that keep popping up on her Pinterest. Since I noticed that she was cooking more than I am, I decided to include whatever she tries on the blog. Why not, right? So here is the first recipe on the blog, that was cooked from start to finish by her. πŸ™‚


I buy chicken wings once in a while because my girls love the chicken lollipop. But then once when I had planned to make it, Azza asked me if she could make these sticky wings that she had come across somewhere. I helped her a bit with the baking, but she did the rest. It was so delicious, that we wiped off the pan completely. The recipe is also very easy to make. I used chicken wings that we cut in the middle, and hence baked faster that full wings. I would have added some spring onions too but I didn’t have them. But if you do have it, then go ahead and use for that authentic Chinese look. πŸ˜‰ You can serve this with plain rice or simply have it with a huge bowl of salad and soup as sides. It felt very similar to the sweet and sour chicken, though with a different set of ingredients. Off to the recipe…




5 from 2 votes

Sticky Chicken Wings

Course Starter
Cuisine Indo Chinese
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Author Rafeeda AR


  • 300 gm chicken wings
  • Salt and pepper to taste
  • 2 tbsp all purpose flour
  • 1/4 tsp baking powder
  • Oil for spraying


  • 1 tbsp oil
  • 2 cloves garlic minced
  • 4 tbsp red chilli sauce
  • 2 tbsp dark soya sauce
  • 2 tbsp honey
  • 1/4 tsp white pepper powder
  • Salt and pepper to taste
  • Sesame seeds and spring onion for sprinkling


  • Preheat the oven to 200 degrees. Line a baking tray.
  • Toss the chicken wings with the flour, baking powder, salt and pepper. Line on the tray and spray some oil on top. Bake for 20 minutes, flipping the wings in between.
  • Five minutes before taking the wings out, heat oil in a saucepan. Sizzle the garlic.
  • Whisk together the sauces and honey, add into the pan. Keep on low flame.
  • Add in the spices and allow the mixture to heat up. Adjust spices.
  • Add the baked wings and toss completely till coated. Cook for another two minutes.
  • Sprinkle sesame seeds on top and spring onion if using and serve immediately.


Join the Conversation

  1. 5 stars
    This is a great appetizer and sounds amazing, and the flavor profile is great! No wonder your daughters like to have it as such.

  2. 5 stars
    I think for us Indian moms meal is incomplete without rice and roti. Love this quick wings version and I will definitely try this with tempeh or tofu.

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