Sticky honey-soy chicken wings: A footy finals favourite

If there’s one food that disappears quickly at a footy gathering, it’s a plate of sticky chicken wings.

These honey-soy wings are wonderfully simple, with a sweet, savoury glaze made from honey, soy sauce, garlic and a touch of chilli. They’re baked until golden and sticky, so there’s no need to stand over a frying pan while the game is about to start.

Serve them with plenty of napkins and let everyone help themselves.

Ingredients

1.5kg chicken wings
⅓ cup honey
¼ cup soy sauce
2 garlic cloves, crushed
1 tablespoon lemon juice
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
½–1 teaspoon chilli flakes, to taste
2 spring onions, thinly sliced
1 tablespoon sesame seeds

Method

Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper and, if you have one, place a wire rack over the tray.

Pat the chicken wings dry with paper towel. Arrange them in a single layer on the tray or rack.

Bake for 25 minutes.

Meanwhile, combine the honey, soy sauce, garlic, lemon juice, sesame oil, ginger and chilli flakes in a small saucepan. Warm over low heat for 2–3 minutes, stirring until the honey has loosened and the ingredients are combined.

Remove the wings from the oven and brush generously with the honey-soy glaze.

Return to the oven for another 15–20 minutes, turning and brushing with more glaze halfway through, until the wings are golden, sticky and cooked through.

Sprinkle with spring onions and sesame seeds before serving.

Footy finals tip

Make the glaze earlier in the day and refrigerate it until you’re ready to cook. For a crowd, serve the wings on a large platter with plenty of napkins and a simple dipping sauce on the side.