Spicy Sticky Chicken Wings
These addictive Spicy Sticky Chicken Wings are coated in simple tomato, BBQ & Worcestershire sauce with garlic, lime and Cayenne pepper
Ingredients
- 1 kg chicken wings (NOTE 1)
- 3 cloves garlic (minced)
- ⅓ cup tomato sauce
- ⅓ cup barbeque sauce
- 2 tsp Worcestershire sauce (NOTE 2)
- ¼ cup honey (or brown sugar)
- 1½ tsp cayenne pepper (more or less to taste)
- 1 tbsp fresh lime juice (or lemon)
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Place the chicken wings and the remaining ingredients into a large bowl and mix well to combine. Cover the bowl with cling wrap/plastic film and place the bowl in the fridge for 1 hour. Don't let the wings sit in the marinade for longer than an hour as this will cause dry wings and the sauce will thin out and won't be as sticky.
- In the last 15 minutes of marinating time, preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line a large baking tray with baking paper, then place foil on top. Doing this will make cleaning up easy. Place a large flat baking rack on top of the foil and spray/brush it with oil. Shake off excess marinade from the wings (reserve the marinade for basting) and place the wings on top of the rack. Bake for 25 minutes.
- Remove the tray from the oven and brush the wings with the reserve marinade. Turn each wing over and baste that side too. Bake for a further 15 to 20 minutes or until cooked through. For extra saucy and sticky wings - Bake chicken for 40 to 45 minutes or until cooked through without basting. In the last 5 minutes of baking time, pour the reserve marinade and 2 tbsp of water into a large frying pan over medium heat. Cook and stir the sauce regularly until it thickens and bubbles. Remove the chicken from the oven and place them straight into the frying pan. Coat the wings in the sauce, then remove from the heat and serve.
Notes
(NOTE 1) Chicken wings - Look for large plump chicken wings for more meat, and larger wings are less likely to dry out during baking. I prefer to chop my wings up myself because I enjoy nibbling on the wingtips. Pre-chopped wings are usually a mix of mid-wings and drumettes but no wingtips. Any part of the wings would work wonderfully for this recipe.
(NOTE 2) Worcestershire sauce has a strong vinegary, sweet and savoury taste that goes fantastic with meat and seafood. Supermarkets usually stock Worcestershire sauce near the condiments or sauce section. I used Holbrooks' Worcestershire Sauce.
Leftovers - Allow the wings to cool completely at room temperature. Transfer the wings into a sealed container and refrigerate. It'll be good for up to 3 days.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 419kcalCarbohydrates: 30gProtein: 26gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 917mgPotassium: 392mgFiber: 1gSugar: 26gVitamin A: 657IUVitamin C: 5mgCalcium: 38mgIron: 2mg