Sticky Chicken Wings

Cook time 50 minutes
Servings 2-4


2kg chicken wings, tips off
½ cup sweet chilli sauce
2 tbsp soy sauce
2 tsp sesame oil
2 cloves garlic, grated
1 inch piece ginger, grated
2 tbsp dried chilli flakes
2 tsp cumin seeds
2 tbsp sesame seeds
2 spring onions, finely sliced
½ cup coriander, roughly chopped

Sticky Chicken Wings


Preheat oven to 170°C.

Split chicken wings and place in a baking tray.

In a bowl, add sweet chilli, soy, sesame oil, garlic and ginger, and mix to combine.

Roughly grind the cumin seeds and chilli flakes in a mortar and pestle and stir through marinade.

Pour marinade over prepared chicken wings and massage to coat wings evenly. Place in oven for 40 minutes. Turn oven to 220°C for a final 10 minutes to caramelise the wings.

Garnish wings with a sprinkling of sesame seeds, spring onion and chopped coriander.