Sticky Chili Chicken Wings

This is a really simple, quick and easy to prepare Sticky Chilli Chicken Wing’s recipe that’s really great to eat while say watching the football on the weekend, or maybe having a few beers with some friends. Nom Nom!

Right oh, let’s get started.

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Here’s all the ingredients you’ll need;

  • 12 Chicken Wings
  • 1/2 cup Tomato Sauce
  • 1/4 cup BBQ Sauce
  • 1/4 cup Dry Sherry
  • 2 Tablespoons Worcestershire Sauce
  • 2–4 Tablespoons Sweet Chili Sauce (depending on how spicy you like it)

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First up we need to get the Chicken Wings ready. Wash them down with some cold water and pat them dry with some paper towel. Now it’s time to chop them up a bit. The easiest way I found to do this was to bend the wing backward over itself till you hear the joint snap, now grab a nice and separate the three parts of the wing, ie. the wing tip, the drum stick, and the middle bit…

Either throw the wing tips out, or bag them up and freeze them for use in a chicken stock.

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Grab a big bowl and combine all the different sauces, give them all a good mix up so that they’re well combined. Toss the chicken pieces in and give a big mix around so that all the pieces are really coated with the sauce.

Now this bit is entirely optional. If you want to you can leave the chicken to marinate in the sauce for a few hours. Me, I’m not so patient with dishes like this so I tend to want to cook them straight away!

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On to the cooking!

Get yourself a big baking dish or shallow pan and spread the chicken pieces all over it, reserve a bit of the sauce so that you can baste them every 15 minutes or so while they’re cooking.

Heat your oven up to about 180 degrees, the chicken pieces will take about 40 minutes at this temp. I normally cook them a little longer almost to the point that the chicken is falling off the bone.

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Serving wise I keep this one nice and simple. Put all the wings in a big dish, grab a roll of paper towel, and another bowl for the bones, and a couple of cold beers!

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