Roy's restaurant is one of my favourite curry houses and whenever I visit Roy always makes me a special off-menu order of incredible sticky wings. After eating them time and time again I had to create my own home version for when that craving hits. I’ve devised this recipe to try to recreate the hot, sweet and flavour-packed chicken wings he always serves me.
Prep
10 min
Cook
50 min
Serves
4
Difficulty
Easy
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Ingredients
garlic powder 1 tsp
smoked paprika 1 tsp
garam masala 1 tsp
fresh coriander 1 handful (chopped)
soy sauce 2 tbsp
sweet chilli sauce 4 tbsp
lime 1
mixed chillies 20 g (chopped)
garlic cloves 2 (chopped)
olive oil 2 tbsp
chicken wings 1 kg
Method
Preheat the oven to 180°C/160°C fan. Juice half the lime and cut the rest into wedges. Chop the garlic cloves and mixed chillies.
Cut off and discard the chicken wing tips, then cut each chicken wing at the joint to make two pieces.
Pop the chicken wings into a bowl, sprinkle in all the spices and a pinch of salt and mix well.
Place the chicken wings on a wire rack on top of a baking tray, If you like you can line the tray with foil to make it easier to clean up after. Cook in the oven for 30 mins.
Crank the heat up to 200°C and cook for a further 20 minutes, until golden and crispy.
Meanwhile, make the glaze. Heat the oil in a large pan over a medium heat. Pop the garlic cloves and red chilli in the pan and fry for 30 seconds.
Add the lime juice, sweet chilli sauce and soy sauce.
Place the cooked chicken wings in the pan and toss to coat with the glaze.
Finally, sprinkle with the fresh coriander and serve with the remaining half a lime for squeezing over.
