test baked sticky asian chicken wings

Baked Sticky Asian Chicken Wings

Serves: 2


10 minutes


40 minutes


2 cloves of garlic, crushed
1tbsp honey
1 tbsp tomato ketchup
1 tbsp sweet chili sauce
1 tbsp dark soy sauce
1 pinch Chinese five spice
10 chicken wings
1 tbsp oil
1 jar Baxters Deli Toppers Red Onion
1 tbsp sesame seeds
1 spring onion, sliced
½ small chili, sliced
Optional dipping sauce:
1 tbsp dark soy sauce
1 tbsp chili sauce


  1. Preheat the oven to 200C/180C fan/gas 6.
  2. Mix the garlic, honey, tomato ketchup, sweet chilli sauce and dark soy sauce and Chinese five spice in a large bowl.
  3. Add the chicken wings and mix together well – make sure each wing is well coated in marinade.
  4. Add a dash of oil to a small roasting dish. Cover the bottom of the dish with the Baxters Deli Toppers Red Onion, and layer the chicken wings on top.
  5. Cook in the oven for 40 minutes. Transfer to a serving dish, and top with sesame seeds, sliced spring onion and sliced chilli.
  6. Mix chilli sauce and dark soy sauce and serve a dipping sauce.
By Helen Best-Shaw, visit Helen's blog here