Yummy Sticky Chicken Wings

"This is a variation of a recipe a friend gave me. People who don't like spicy food can leave out the tabasco sauce and it's still yummy."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 200c/400f/Gas mark 6.
  • Heat oil in small pan and cook onion and garlic for 3-4 minutes.
  • Stir in honey, ketchup, soy sauce, mustard and Tabasco and simmer very gently for a few minutes on low.
  • Dip chicken in flour and brush liberally with the sauce.
  • Place on a baking tray and roast for 30 mins until well brown and cooked through.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Took this for a test-drive just last night and wasn't disappointed. Of course, there were a few changes for personal taste, but only a few, such as substituting Sriracha sauce for the tabasco, and adding a couple tablespoons of fresh lemon juice, and I used it on leg quarters instead of wings. I also used it as a marinade first, and after putting the chicken on the grill I boiled the remainder of the sauce for 10+ minutes and used it to baste the chicken the last half hour or so. Ended up with great tasting chicken that had nice reddish black bark built up as well. Looked darn near professional! I feel confident this would be a good sauce, with modifications, for pork as well and plan on finding out soon.
     
  2. I followed the recipe exactly and I was really happy with the result. The flavour was not overpowering, in fact it was quite subtle, but very tasty. It was a nice mix of flavours.
     
Advertisement

Tweaks

  1. Took this for a test-drive just last night and wasn't disappointed. Of course, there were a few changes for personal taste, but only a few, such as substituting Sriracha sauce for the tabasco, and adding a couple tablespoons of fresh lemon juice, and I used it on leg quarters instead of wings. I also used it as a marinade first, and after putting the chicken on the grill I boiled the remainder of the sauce for 10+ minutes and used it to baste the chicken the last half hour or so. Ended up with great tasting chicken that had nice reddish black bark built up as well. Looked darn near professional! I feel confident this would be a good sauce, with modifications, for pork as well and plan on finding out soon.
     

RECIPE SUBMITTED BY

I live in Louth and am self-employed. I have an online maternity and baby shop as well as a physical shop located in Louth. I have two children, Jack aged 3 and Charis aged 1.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes