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Crispy and Sticky Chicken Wings

Crispy and Sticky Chicken Wings

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Turn ordinary fried chicken into something special with this Asian-inspired crispy, sticky chicken wing recipe.

Preparation time


For the Chicken Wings
1.5 kg chicken wings trimmed
2 tbsp baking powder
3 tbsp Robertsons Spicy Shisanyama
30 ml olive oil
5 cm piece fresh ginger root chopped
15 ml sweet chilli sauce
30 ml honey
1/4 cup brown sugar
60 ml soy sauce
For the Dipping Sauce
1 cup sour cream
10 ml lime juice
1 green jalapeno chopped
handful fresh coriander chopped
salt and pepper to season

Preparation method

Preheat the oven to 200 degrees Celsius. Place a rack over a large roasting pan.
Combine the chicken wings, baking powder and 2 tbsp Robertsons Spicy Shisanyama in a large bowl and toss until well coated.
Place the chicken wings on the rack and drizzle with olive oil. Roast for 45 minutes or until golden brown and crisp.
In the meantime; combine the ginger, sweet chilli sauce, honey, brown sugar, soya sauce and remaining Robertsons Rub in a saucepan over medium heat. Bring to the boil. Remove from the heat.
Place the chicken wings in a large bowl. Toss the sticky sauce through the wings until well combined.
For the dressing
Combine the sour cream, lime juice, jalapeno and coriander in a food processor. Process until smooth. Season with salt and black pepper. Set aside.
Serve the chicken wings with the dipping sauce.

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