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Power Sticky Wings!

Yum
This recipe is a must try! Honestly, this is one of the best wings I’ve ever made! The sauce is made by mixing lemongrass, lime, honey, soy, garlic, and ginger. With all the aromatics used in the recipe, how can it not be delicious?!

I would have added some chilli flakes if not for the kids. It’s great on it’s own or served with rice/noodles. It requires minimal clean up as long as you line your pan with foil. All you need to do is to mix, and bake. That simple! The kids loved it too!

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset. 

 
 
Power Sticky Wings
(Makes 10 wings)
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Ingredients
  1. 2 tbsp honey
  2. 1-1/2 tbsp light soy sauce
  3. Juice of 1/2 lime
  4. 1-2 lemongrass, inner soft ends minced
  5. 1 tsp grated ginger
  6. 2 cloves garlic, grated
  7. Salt and pepper to taste
  8. Chopper spring onions to garnish
Instructions
  1. Preheat oven to 175C.
  2. In a small bowl, mix lime, lemongrass, soy, honey, ginger, and garlic together.
  3. Place you wings on a foil lined and greased baking pan just enough to fit your wings (not too wide or your sauce will dry up and burn).
  4. Lay your wings on the prepared baking pan.
  5. Season both sides with salt and pepper.
  6. Bake for 20 mins.
  7. Remove from oven, pour sauce over chicken.
  8. Use tongs to coat both side of chicken with sauce.
  9. Then bake for another 20 mins.
  10. The sauce in the pan will thicken and turn sticky when baked.
  11. Coat chicken with thickened pan sauce before serving.
  12. You can cut the other half of the lime in wedges and serve on the side.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
 

Garnish with spring onions before serving.
Bon appetit!!

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9 Comments

  • Reply
    Jocelyn:McAuliflower
    29 December, 2014 at 2:14 am

    "Coat chicken with thickened pan sauce before serving."
    what is the thickened sauce? Is this the sauce from the oven pan?

    • Reply
      delishar
      29 December, 2014 at 2:36 am

      Hi Jocelyn, yes. The sauce that you pour over the chicken will thicken and turn sticky when baked. So that's the sauce you want to coat the chicken with before serving.

  • Reply
    delishar
    29 December, 2014 at 5:37 am

    Sorry I deleted your question by mistake and I can't seem to undo it. πŸ™
    I simply seasoned both side of the chicken and send it to bake. Didn't leave it to marinate. You can do that step first and let it sit for a while if you want to, but honestly, there is no need for that additional time. πŸ™‚

  • Reply
    Amelia
    30 December, 2014 at 2:47 am

    Hi Sharon, wow… this is very inviting and fingers licking good. I guess I need 6 pieces. :))
    I love the lemon grass fragrant scent. Well done and nice click.

    Have a wonderful day, regards.
    Amelia

  • Reply
    Lyn
    4 January, 2015 at 2:55 pm

    Simply love the ingredients you used! lemongrass, lime, ginger, garlic, yum! Is there any difference using grated as compared to minced? Thanks for this recipe!

    • Reply
      delishar
      5 January, 2015 at 4:51 am

      Thank you Lyn! The only difference is that you will not get those chunky bits if it is grated. But if you minced it finely it should be fine too. πŸ™‚

    • Reply
      Lyn
      5 January, 2015 at 10:27 am

      Thanks for ur reply! Okies! I'll try it someday!

  • Reply
    Jane
    14 September, 2015 at 6:30 pm

    Hi, i didnt use oven to bake the wings, instead i used hapoy call pan. Is it because of this, my wings arent brown ?

    • Reply
      Sharon Lam
      14 September, 2015 at 7:51 pm

      Hi! Possibly. Others that have tried this recipe worked out fine, if not darker then mine. Some made theirs in an air-fryer instead of oven.

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