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A trip to Asia. Since I began my food journey, the biggest setback has been the lack of ingredients in stores, and sometimes if they’re present, they’re unrealistically expensive. I suppose it is a scarcity problem, but I’m not here to talk about economics, let’s get into this tasty recipe!

Let me say, there are some flavours that I didn’t think would work together but boy did they dance on my tongue!


500 grams of chicken wings (drumette and wingette)

The marinade

2 cloves garlic (ground)

1 tsp ginger powder

3/4 tbsp honey

1 tbsp vegetable oil 

1 tbsp vinegar

1/8 cup soy sauce


Combine marinade in a large bowl 

Add wings and cost well and set aside for a minimum of 10 minutes and maximum 60 minutes 

Preheat oven to 180 degrees celsius

Line a baking tray with baking paper (this is a staple in my kitchen, I absolutely love it!)

Place the wings on the baking tray shaking off all the excess marinade (DO NOT THROW IT OUT)

Baste while the chicken wings are baking. I blasted twice each time I turned the wings. This helps retain some of the moisture

Bake until golden brown, it took 30-40 minute for mine to be just right


Sticky Chicken Wings

This recipe went really well with my fried vegetables noodles recipe here.

Vegetable fried noodles with sticky chicken wings

what do you think?

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