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Sticky honey-soy wings

  • 2:20 Prep
  • 1:00 Cook
  • 6 Servings


  • 1/3 cup salt-reduced soy sauce
  • 1/4 cup honey
  • 1 tablespoon brown sugar
  • 2 garlic cloves, crushed
  • 1/4 teaspoon sesame oil
  • 12 (1.5kg) chicken wings

Noodle stir-fry

  • 450g packet fresh hokkien noodles
  • 1 teaspoon rice bran oil
  • 1 small red capsicum, thinly sliced
  • 125g packet fresh baby corn, halved
  • 2 green onions, sliced diagonally
  • 150g snow peas, trimmed, halved diagonally
  • 2 teaspoons sweet chilli sauce


  • 1
    Combine soy sauce, honey, brown sugar, garlic and oil in a jug.
  • 2
    Cut wing tips from wings and discard (see note). Place wings in an oven-proof dish. Pour over soy sauce mixture. Turn to coat. Cover, refrigerate for 2 hours, if time permits.
  • 3
    Preheat oven to 180C/160C fan-forced. Bake wings in marinade, for 50 minutes to 1 hour, turning wings and basting with marinade halfway during cooking, or until golden and cooked through.
  • 4
    Meanwhile, make Noodle stir-fry: Cook noodles following packet directions. Drain. Heat oil in a wok or large frying pan. Cook capsicum and corn, stirring, for 2 to 3 minutes or until just starting to soften. Add onion and snow peas. Cook, stirring, for 3 minutes or until snow peas are bright green and tender. Add noodles and sauce. Cook for 1 minute or until heated through.
  • 5
    Serve chicken with noodle stir-fry.

Source: taste.com.au


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