Sticky Wings

Ahh… sticky wings. The epitome of fingerfood.  To be honest though, over here I haven’t quite seem many places sell sticky wings besides Pizza Hut, Dominos and um.. yeah. It’s not quite as common. I suspect it’s because over here, people prefer thigh or drumsticks over wings. I mean, I totally get it. Wings have got way less meat on them and is slightly more challenging to eat. Maybe? Also, the sticky aspect may not be as appealing to some as compared to plain deep fried. I mean, I know the sauce can get a bit messy.

And because of those reasons, fried chicken is more popular. We can easily get fried chicken anywhere, be it the local mamak, stirfry restaurants, cafes.. wherever. Not sticky wings. And so, I desire to remedy this problem, for myself at least. I mean, yes it has one or two more bones compared to a drumstick, yes it has a little less meat, and YES the sauce is sticky. But who doesn’t like a having a little fun with their food? Some people like to have their crab shelled and the meat prepared for them. I, on the other hand, love the entire process of digging out sweet crab meat from shells myself. I like having my fish cooked whole with bones and all. I like cooking my chicken bone-in as well. And I like being able to eat sticky chicken wings with my fingers. Sometimes a little challenge = more satisfying 😉

That said, let’s get down to the cooking bit. I’ve seen some recipes call for frying them but I don’t think we need a new coating of oil all over the kitchen floors and walls. Baking works for me and I’m sure will work for you too. Best of all, this goes from the table to your stomach in under 30 minutes. Awesome, no?

The prep work for wings is very simple. All I did was to separate the drummet from the centre and the wing tip.  
Sticky Wings 1

You’ll end up with three separate parts. Most people would discard the tip but I like to gnaw on them. haha.. Also, this step makes eating the wings a little less tricky for those who are less inclined towards having to fight with their food.Sticky Wings 2

I baked these for about 20 minutes in a hot oven without any additional seasoning or oil. We want all the flavours to come from that gorgeous sauce that will come later.Sticky Wings 3

While the wings bake up and get all golden in the oven, we start with the sauce. First thing to go in is the bit that makes it sticky. HONEY!Sticky Wings 4

Equal amounts of soy sauce.Sticky Wings 5

Hubs like a little kick with his wings so I added a touch of hot sauce. Here, I used Nando’s Extra Extra Hot  Peri-Peri Sauce. It’s incredible with everything I tell you.Sticky Wings 6

A touch more sugar for additional sweetness and a tough of ground black pepper. Sticky Wings 7

Finally for some tang and more stickiness, I used some lavender dijon mustard we got from our Adelaide trip.Sticky Wings 8

Stir stir stir… and you’ll end up with a nice sticky sauce. It looks like it might not be enough but trust me. It’s perfect. We don’t want soggy wings. Just a nice coating of the sauce that will slowly soak through the skin.Sticky Wings 9

Once the wings are nice and golden, they go straight from the oven into the sauce.Sticky Wings 10

Toss with kitchen tongs to prevent making a mess. Though yes, I made a little mess but then it’s all good.Sticky Wings 11

Oh, that gloss.Sticky Wings 12

The sauce became stickier once the hot wings heat the sugars through. Sticky Wings 13

Want a bite?Sticky Wings 14

It was all gone by the end of the night. Hubs had it with even more hot sauce. I totally recommend it! It’s incredibly addictive. In fact, tonight we’ll be having this again, only in chicken drumstick form. I’m shivering with excitement. 🙂

xoxoxo, Jayne

“And let the peace of God rule in your hearts, to the which also ye are called in one body; and be ye thankful.” (Colossians 3:15).

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Sticky Wings
(makes 4 wings, serves 2)


4 Chicken Wings
1 tbsp Honey
1 tbsp Soy Sauce
1 tsp Brown Sugar
1 tsp Dijon Mustard (I used lavender dijon mustard)
1 tbsp Hot Sauce, more or less to your preference (I used Nando’s Extra Extra Hot Peri-Peri Sauce)
pinch of ground Black Pepper

  1. Preheat oven to 180C (360F). Line your baking tray with foil and baking paper. Set aside.
  2. Pat dry chicken wings. Find the joints of the wing tip and cut it off. Do the same to separate the wing and drummet. You’ll get 3 separate pieces from each wing. You can either discard the tips or just keep it to gnaw on. You can also keep them in the freezer and use to make stock.
  3. Lay the pieces on a the lined baking tray and bake for about 20 minutes or until golden brown and cooked through.
  4. Meanwhile to make the sauce, mix together honey, soy, sugar, mustard, hot sauce and pepper in a large bowl.
  5. Once the wings are cooked, take them out of the oven and dip them straight into the sauce.
  6. Using kitchen tongs, toss the wings in the sauce until they are well coated.
  7. Serve and eat with your fingers. That’s the best way to have them 🙂


  1. Since you first posted this recipe, I have made it twice. The first time with wings, the second time with drum sticks. We loved them. This sure is “finger lickin’ chicken”. Thanks so much! Carolyn

    • Really, Carolyn? This made my day! So happy the recipe worked well for you and your husband. Appreciate your feedback. Happy finger lickin’! 😉

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