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Asian Chicken Wings


After over spending on holiday 🙄 I needed to rein things in a with a cheap but tasty meal that we would all enjoy. Wings can be bought for under £2 per pack and I find them ever so useful. Perfect for making stock and incredibly in a delicious chicken noodle soup. This Asian sticky marinade works well on chicken fillets, drumsticks and thighs. As always you can reduce the chilli for the little ones or leave it out completely, it will still taste amazing.


Serves 4

1kg chicken wings

Optional sesame seeds and chilli to serve

1 lime sliced



2 cloves garlic crushed

3 tablespoons honey

5 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon ketchup

1 chilli finely chopped


Mix the marinade ingredients together in a large bowl. Add the chicken wings and coat them in the sticky sauce. Leave for 30 minutes if possible or anything up to 8 hours.


Preheat the oven to 180 degrees.

Line a roasting tray with parchment paper (or you’ll be scrubbing your tray for days!)

Pour the chicken wings (upside down) and marinade onto the tray, cover with foil and roast for 55-60 minutes. Remove from the oven and turn over the wings. Roast for another 20-30 minutes without the foil, keeping an eye out as they can turn burn quickly. Serve with jasmin rice or noodles.

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