Chilli Chicken Wings

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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These sticky chilli chicken wings offer a sophisticated take on a classic high-protein snack, featuring a vibrant homemade glaze that balances sweetness with a gentle heat. The sauce combines aromatic ginger, garlic, and fresh chillies with the fruity depth of Chinese plum and hoisin sauces. By simmering and blending the ingredients, you create a rich, clingy glaze that coats each wing perfectly, resulting in a tender interior and a beautifully caramelised skin after a slow roast in the oven.

Ideal for hosting or as a substantial savoury treat, this recipe is incredibly versatile as the signature sauce can be prepared up to two weeks in advance. The use of rice vinegar and fresh chillies provides a clean, zesty finish that cuts through the richness of the chicken. Serve these wings on a large platter garnished with fresh coriander for a colourful, nutritious dish that is sure to be a favourite at any gathering.

Ingredients for Chilli Chicken Wings

350ml rice or cider vinegar
240ml sugar
180ml ketchup
90ml Chinese plum sauce
1 matsked hoisinsås
2 tablespoons finely chopped garlic
2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chilli, with seeds
3 tablespoons finely minced fresh ginger
1 teaspoon salt, or to taste
1 tablespoon cornflour mixed with 1 tablespoon cold water
30 chicken wings (tips removed), rinsed and patted dry
2 tablespoons chopped coriander, for garnish

How to make Chilli Chicken Wings

Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavours, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 725ml .) Store, covered, in the refrigerator for up to 2 weeks.
Förvärm ugnen till 175ºC.
Using a sharp knife, separate the chicken wings at the joint. Set aside.
Place the chicken wings in a large bowl and toss well with 350ml the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with coriander and serve.

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