Caramelised Chicken Wings

    1 hour 15 mins

    Roasted chicken wings with a sticky, sweet coating. Serve with rice and broccoli as a main, or on its own as a starter or party nibble.

    2227 people made this

    Serves: 6 

    • 1.5kg chicken wings
    • 30ml (2 tablespoons) olive oil
    • 120ml (7 tablespoons) soya sauce
    • 2 tablespoons tomato ketchup
    • 250 ml (1 cup) honey
    • 1 clove garlic, crushed
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 190 C.
    2. Place chicken in one layer in a baking dish. Mix together the oil, soya sauce, tomato ketchup, honey, garlic, salt and pepper. Pour over the chicken.
    3. Roast for one hour, or until sauce is caramelised.

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    Reviews in English (1816)


    Okay...all of you wanting to do the skinless boneless chicken and want the sauce to be's how: 3/4 cup katsup 3/4 honey 1/2 soy 3-4 cloves garlic 1/2 teaspoon tabasco cook the mixture on the stove top until boiling and reduce heat. Pour on top of chicken and bake at 350 for 35-40 makes the thick sauce we have been looking for in this recipe...  -  19 Oct 2006  (Review from Allrecipes US | Canada)


    After learning from my first attempt, I believe I've got the tricks for this recipe. I took tips from myself and other reviews as follows: 1.) season chicken, but watch the salt since the sauce has soy sauce 2.) add 2 tbsp cornstarch and boil sauce on stovetop until thick 3.) cover chicken and cook 45 mins @ 375 4.) uncover and cook for 15 more mins. This came out REALLY good for me. The chicken was tender but not dry and the wings were truly "sticky." The sauce was stuck to them and it was O SO GOOD. You won't be disappointed.  -  06 Dec 2006  (Review from Allrecipes US | Canada)


    I followed some previous suggestions when using this recipe with boneless, skinless chicken breasts. I cooked the sauce on the stove for about 15 minutes then put it on top of the chicken. 20 minutes at 400 and it turned out delicious.  -  16 Aug 2002  (Review from Allrecipes US | Canada)