• Sally from GoodCooks

Sizzling chicken wings

Updated: Jun 8, 2020

A super sticky, tomato and soy glaze for these yummy bites.





Makes lots of wings

Prep time: 15 minutes

Cooking time: 45 minutes


For the marinade


3 tbsp hoisin sauce

400g tin chopped tomatoes

1 tbsp malt vinegar

2 tbsp tomato puree

1 tbsp honey or ginger syrup

1tbsp demerara sugar

2-3 tbsp light soy sauce


For the chicken


1kg chicken wings, tips removed

Spring onions

Flat leaf parsley


For the dip:


200 g cream cheese

200 g soured cream

2 spring onions, finely chopped

2 tbsp chopped fresh parsley

1 tbsp white wine vinegar or lemon juice

2 garlic cloves, crushed


  1. Preheat the oven 190 C, 170 C Fan, Gas 5. Place the marinade ingredients in a saucepan and boil for a few minutes. Check for seasoning and add more soy if you prefer a slightly more seasoned flavour.

  2. Meanwhile, cut the chicken wings in half. Place in a large bowl and pour almost all of the sauce over. Toss well.

  3. Place the chicken on baking sheets lined with greaseproof paper and cook 25 minutes. Remove from the oven and turn the chicken wings over and brush with the remaining sauce and also the juices in the pan. Cook for a further 20 minutes or until thoroughly cooked and slightly charred.

  4. For the dip: Mix together all of the dip ingredients and season to taste. Serve with the chicken.



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