Sticky chicken wings

Who could resist a bowl of Asian-style sticky wings? Great for the barbecue, kids’ parties… any occasion, really.

  • 1 hr cooking
  • Makes 4
  • Print


  • 1/3 cup (80ml) rice wine vinegar
  • 1/4 cup honey
  • 2 tablespoons salt and pepper seasoning
  • 1 1/2 tablespoons vegetable oil
  • 1 kg chicken wing nibbles
  • Coriander sprigs, to serve


  • 1
    Preheat oven to 240°C/220°C fan. Line a large oven tray with baking paper.
  • 2
    Combine vinegar, honey, seasoning and oil in a large bowl. Add chicken; toss to coat. Stand for 10 minutes.
  • 3
    Spread chicken on tray; drizzle with marinade. Roast chicken for 45 minutes, turning occasionally, or until golden and sticky. Serve topped with coriander.

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