I actually use “wingettes” or “drumettes” for these (also known as “chicken wing flats” or “chicken flats”), rather than regular chicken wings. Wingettes are the flat section cut from the middle of chicken wings, and drumettes are the portion of the wing that’s attached to the chicken. I like to use them as they’re easy to eat and ideal to marinate. Once marinated, and before cooking, the wings can be frozen or refrigerated, ready for when you need them. To make these a complete meal, I serve them with a quick cucumber pickle and steamed rice. Garnished with sesame seeds, spring onion (scallion) and chilli, they make a tasty and moreish appetiser for parties. Trust me – these wings are addictive!
What else can I serve with Sticky Soy Chicken Wings?
Try a classic Homemade Coleslaw and steamed corn on the cob, Easy Fried Rice, kimchi, sweet potato fries, avocado, fresh tomato and herb salsa, steamed greens – such as broccoli, green beans, edamame or bok choy (pak choy) – dressed with garlic, sesame oil and soy sauce – or stir-fried noodles, or even cauliflower rice for a low-carb option.
Why do you use wingettes/drumettes instead of regular wings?
You can buy whole chicken wings, but I prefer to use wingettes and drumettes for ease of eating, marinade surface area (more surface area for the delicious marinade to cling to!) and a slightly faster cooking time. (These are commonly known as “nibbles” in Australia, or “chicken wing flats” or “chicken flats” elsewhere.) If you have purchased whole chicken wings, you can cut the wingettes/drumettes yourself – see the recipe.
Can I use boneless, skinless chicken thighs or breast instead?
Yes, but you will need to pan-fry them. You will need 600 g (1 lb 5 oz) of chicken to serve four. Boneless, skinless chicken thighs – Pound to an even thickness using a rolling pin or mallet. Boneless, skinless chicken breast – Cut in half horizontally (to make thinner “steaks”) and pound using a rolling pin or mallet to approximately 1.5 cm (½ inch) thickness. Use the exact marinade in the recipe to marinate the chicken. Heat 2 tablespoons of cooking oil in a deep, heavy-based frying pan over medium–high heat. Add the chicken and cook for 8–10 minutes until cooked through, turning regularly.
Watch how to make Sticky Soy Chicken Wings
What are some other quick and easy Asian-style chicken dishes?
Bang Bang ChickenCrispy Sweet Chilli ChickenRed Curry Coconut NoodlesHoney Soy Chicken Banh MiChicken Satay Skewers 5 from 3 reviews
1 tbsp rice wine vinegar 1 tbsp caster (superfine) sugar 1 tbsp sesame oil 1 tbsp chilli oil (optional) 2 short cucumbers, cut into chunks
CHICKEN WINGS
1.2 kg (2 lb 10 oz) chicken wings, cut into drumettes and wingettes (chicken flat wings, see note 1) 2 large garlic cloves, minced ¼ cup (70 g) tomato ketchup ⅓ cup (80 ml) tamari or all-purpose soy sauce 1 tbsp sesame oil 1 tbsp rice wine vinegar (substitute with white vinegar) ¼ cup (60 ml) water
TO SERVE
1 tsp white sesame seeds, to garnish (optional) 1 spring onion (scallion), sliced (optional) 1 bird’s eye chilli, sliced (optional) Steamed jasmine rice
Make ahead
Chicken wings – Marinate the chicken wings as per the recipe and refrigerate them in an airtight container until the chicken expiry date, or freeze them in an airtight container for up to 3 months. Thaw completely in the fridge overnight to use. Cook as per the recipe.
Leftovers
Chicken wings – Refrigerate in an airtight container for up to 3 days. Reheat in the microwave for the juiciest, best results. Not suitable to freeze. Cucumber pickle – Best prepared and eaten immediately. Leftovers can however be refrigerated in an airtight container for up to 24 hours.
