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Preheat oven to 210C. Line a roasting pan with baking paper.
Combine the honey, soy sauce, vinegar, garlic, ginger, chilli flakes and half the sesame seeds in a large bowl. Add the chicken and toss to coat. Arrange chicken mixture in a single layer over the lined tray.
Bake, turning half way through cooking, for 35 mins or until chicken is dark golden brown, caramelised and cooked through. Use tongs to transfer chicken to a serving platter. Pour sauce mixture and cooking juices into a clean non-stick frying pan. Place over high heat and bring to the boil. Cook for 1-2 mins or until sauce is thick and sticky. Drizzle sauce mixture over chicken. Sprinkle with onions, chilli and remaining sesame seeds. Serve with lime wedges.
If time permits, marinate the chicken wing nibbles in the honey mixture for an hour or up to overnight.
COOK. STORE. SAVE.
Clever storage: Many people don’t know that the best place to store soy sauce is in the fridge. While it can be stored at room temperature, if you don’t use it that often the fridge will keep it in top condition for longer.
There are plenty of reasons chicken wings are good: they’re generally pretty affordable, kids love them (well, everyone loves them, really), and, most importantly, they have a higher ratio of skin to meat than other cuts of chicken so they’re extra flavoursome. You can either do crispy wings or sticky chicken wings – for this chicken nibbles recipe we’ve gone for an Asian marinade for the chicken that’s super sticky and sweet.
Chicken nibbles are wings that have been cut into three pieces: the wingette, the drumette and the wing tip, which has little to no meat and is discarded. Because the wing tip has been removed, chicken nibbles are generally more appealing than whole wings and the smaller size makes them much better suited for sharing at parties.
The key to a good sticky chicken marinade is getting the right amount of sweet, salty, hot and tangy flavours. Not only do sweet ingredients add to the taste, they also caramelise as they cook giving the wings that sticky finish. This marinade gets a bit of heat from the ginger and the chilli flakes – if that’s not your thing, leave the chilli flakes out altogether
The good thing about this Asian chicken wings recipe is that it can easily be cooked in the oven. Once the nibbles are well coated in the sauce, place them side by side on a baking tray to cook. Make sure you don't overcrowd the sticky honey soy chicken nibbles as this will slow down the cooking and may stop them getting that lovely caramelisation all over. Serve this sticky chicken recipe sprinkled with sesame seeds and with lime wedges for squeezing over the soy garlic chicken – lime adds that fresh, zesty flavour that will perfectly balance the sweet flavours in the sticky chicken sauce.
We’ve gone with a classic Asian chicken wings marinade for our nibbles since a honey soy garlic chicken wing is appealing for most palates. You can easily mix it up when it comes to a chicken glaze though. This spicy paprika marinade has a bit of bite and is served with a homemade ranch dressing. These classic buffalo wings get their flavour from rum and maple syrup. The thing to remember when choosing a sticky marinade is it needs to contain sweet ingredients like honey, maple syrup or even a smoky BBQ sauce so the marinade thickens up for that finger-licking flavour.