How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sticky Caramelised Chicken Wings?

You need 12 ingredients. The key ingredients include: 2 lbs chicken wings, 2 tablespoons tomato ketchup, 2 tablespoons olive oil, 2 garlic cloves, minced (or more if you want!), and more.

Is Sticky Caramelised Chicken Wings suitable as meat & poultry?

Yes, Sticky Caramelised Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Sticky Caramelised Chicken Wings?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sticky Caramelised Chicken Wings Recipe

Name: Sticky Caramelised Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken wings; 2 tablespoons tomato ketchup; 2 tablespoons olive oil; 2 garlic cloves, minced (or more if you want!); ½ cup clear honey; ½ cup soft brown sugar; ½ cup dark soy sauce; 1 pinch salt; 1 pinch ground black pepper; 2 tablespoons cornflour; 1 tablespoon plain flour; sesame seeds

Sticky Caramelised Chicken Wings

Eats Now Editorial Team · 783 kcal · Meat & Poultry

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1.
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Pre-heat oven to 190c.
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2.
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Place Chicken Wings in a large roasting tin and cook for 20mins.
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Make up the sauce in a large bowl (see the next stage as to why it needs to be a large bowl) with all the ingredients, except the flour and cornflour, and put to one side.
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3.
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Take the Wings out of the oven and lay out a layer or two of kitchen roll on to your kitchen counter, take the wings out of the tin and place on the kitchen roll and lightly pat to get rid of excess fat.
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Pour away the excess fat from the roasting tin and put the flour in a large food bag or bowl, adding the Wings so that they each get a light coating of flour (they do not need to be caked in flour, just a light coating will do).
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Then add the flour coated wings to the bowl containing the sauce and mix around so that all the wings get coated.
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Then return to the roasting tin and put back in the oven.
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4.
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Every 10mins take the wings back out, baste them with the sauce, and turn them over to cook on the opposite side.
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Do this for 40 minutes.
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5.
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If after 40 mins the sauce still hasn't caramelised, mix the cornflour into a paste with a little water, remove the wings from the sauce and throughly mix the cornflour paste into the sauce.
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Return the wings to the tin and cook for a further 10mins.
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6.
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You should now have a thick jam-like layer of sauce in the bottom of the pan.
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Get a large slotted spoon and mix the wings around thoroughly in the sauce, being careful not to break them apart, as they will now be fall off the bone succulent.
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Sprinkle on the Sesame seeds And mix around one final time before serving.
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Enjoy!
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TIPS:.
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The quantity of sauce in this recipe is for a generous coating of sauce on each wing, so if you only want a light coating, either use 3 lb of wings or halve the sauce.
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This recipe would also work really well with pork ribs.
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In my opinion these wings are even better cold than hot - prepare the night before a picnic for a yummy treat that all your friends will be envious of!
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( make sure you take some baby wipes though as they sure are sticky & messy!
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Yum!

Sticky Caramelised Chicken Wings

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