sticky wings to share.

White Sunday is done and the to'ona'i dishes are finally put away. Now it's time for an easy weekend feed that doesn't take all day in the kitchen.

These sticky garlic soy wings are baked, not fried, and ready in under an hour. 

Sticky garlic soy chicken wings

serves 4 · prep 10 min · cook 45 min

Ingredients

• 1 kg ETK chicken wings
• 1 tbsp oil
• Salt and pepper
• 4 garlic cloves, crushed
• 4 tbsp soy sauce
• 3 tbsp honey or brown sugar
• 1 tbsp lime juice
• 1 tsp fresh ginger, grated
• Spring onion and sesame seeds, to serve

Method

1. Heat the oven to 220°C and line a tray with baking paper.
2. Pat the wings dry, toss with the oil, salt and pepper, and spread out on the tray.
3. Bake for 35 minutes, turning halfway, until golden.
4. While they bake, simmer the garlic, soy, honey, lime and ginger in a small pot for 3 to 4 minutes until slightly thick.
5. Toss the hot wings in the sauce and return to the oven for 8 to 10 minutes until sticky.
6. Scatter with spring onion and sesame seeds and serve straight away.

Tip: Drying the wings well before baking is the key to crispy skin.

stock up for meat week!

Meat Week starts Thursday 15 October, with big specials across our meat range until Friday 23 October. Sign up to our newsletter to be the first to hear when the deals go live.