Baked sticky chicken wings

Yum alert! Sticky finger food is so good, if a little messy. But that's what finger bowls are for!

These sticky chicken wings are easy to make, inexpensive and everyone loves them. That ticks all the boxes at my house. Enjoy these while watching your favourite footy team go around with a cold beer. Bliss!

What you'll need

Served four people as a snack. Allow 3 or 4 chicken wings per person as an entrée or snack. 

12 chicken wings, skin on
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sweet chill sauce
1 tablespoon tomato sauce
1 teaspoon chilli flakes (optional)
1 garlic clove, finely minced
1 thumb-sized piece of fresh ginger, finely grated

What to do

Mix all the ingredients together with a bowl, making sure the chicken wings are well covered in the sauce.
Marinate in the fridge for at least an hour, or even better, overnight.

Preheat the oven to 160 degrees Celsius. Place the wings in a single layer in the bottom of a lined baking tray. Reserve any marinade left in the bowl, as you can use this to baste the wings during cooking.

Cook for about 40 minutes, turning once, until the wings are brown and crisped. Use any leftover marinade to baste the wings once or twice during cooking.

Once cooked, remove from the oven and serve immediately. Serve with  finger bowls and lots of serviettes. These are seriously yummy and rather addictive. And there will be nothing left but bones.

*Note, because of the sugar in the sweet chilli and tomato sauce, these chicken wings can burn easily, so you need to watch them. If they are browning too quickly (before they are cooked through,) place a piece of foil over the baking dish to stop the browning process. Remove the foil for the last five minutes of baking.