Mama J’s Sticky Chicken Wings

How good are chicken wings? I absolutely love them. I always scramble for the wings on a bought rotisserie chicken and whenever Key and I make spatchcock chooks I always steal both wings for myself. I like my wings with the full three pieces intact though, that’s the drumette, the middle wing and the tip. In fact the wing tip is the best part and I have no shame in crunching and eating the whole of the wing tip (including the bone). My dear friend, Mama J, makes amazing chicken wings. She will be embarrassed for me to tell you this (but friends love to embarrass their friends) when she eats chicken wings she hates seeing the bones afterwards so she hides them under the edge of her plate so she doesn’t have to look at them. I think it’s sooper cute!

This recipe was an attempt to recreate Mama J’s, sticky chicken wings. Disclaimer: these aren’t as good as hers, but they are pretty tasty :)

ingredients

Rice wine vinegar, dark soy, light soy and tomato sauce. What a lovely quartet!

 

marinade1

It is simple as mixing together all of the marinade ingredients in the dish that you plan to cook the wings in.

 

marinade2

Marinade the wings in the fridge for at least 5 hours or up to overnight. Turn the wings in the marinade occasionally if you are able.

 

serve2

If you try and eat these with a knife and fork then we can’t be friends. You have to pick these up in your hands and get sticky :)

 

 

Mama J’s Sticky Chicken Wings

 Ingredients – Serves 2 – 3 as a main, or more if served as a snack

  • 3 garlic cloves, peeled and finely chopped
  • ½ tbs of tomato sauce or ketchup
  • 2 tbs of light soy sauce
  • ½ tbs of dark soy sauce
  • 1 tbs of rice wine vinegar
  • 1/3 tsp of dried ground ginger
  • 500g whole chicken wings
  • chopped spring onions or Asian chives to serve

 

Directions

  1. In a large ovenproof dish that will fit all of the wings in one layer, mix together all of the ingredients except for the wings. Once the marinade is mixed well, toss through the chicken wings then marinade in the fridge for at least 5 hours or up to overnight. Turn the wings in the marinade occasionally if able.
  2. Remove the wings from the fridge about 30 minutes prior to cooking to help both the dish and wings come up closer to room temperature.
  3. Preheat the oven to 200°C and then cook the wings in their marinade for about 45 minutes or until cooked through and sticky.
  4. To serve, garnish with the chopped spring onions or Asian chives.

 

sticky chicken wings

 

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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

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