Sticky wings

If making these deliciously sticky wings for children, you can leave off the chilli.

Sticky wings. Credit: Malaysia Gourmet

• serves

  4

• prep

  5 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 350 ml orange juice
• 3 tbsp honey
• 2 tbsp light soy
• 2 tbsp dark soy or ketchup manis
• 1 tsp fish sauce
• 800 g chicken wings, wing tips removed and drumettes separated at joint
• ½ lime, to serve
• 1 long red chilli, finely sliced on an angle, optional
• 2 makrut lime leaves, finely sliced

Instructions

1. In a sauté pan or wok add the orange juice, honey, light and dark soy sauces and fish sauce. Bring to the boil and then add the chicken. Coat in the sauce and simmer for 30-35 minutes, turning and basting regularly, until the sauce thickens into a glaze and the chicken is tender.
2. Serve with a good squeeze of lime and garnish with chilli and makrut lime leaves.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.