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Chilli Chicken Wings

A simple yet delicious spicy and sticky chicken wing recipe you can't miss.
Prep Time2 hrs
Cook Time40 mins
Course: entree, Main Course, Snack
Keyword: chicken, Chilli, Shared food
Servings: 4


Chicken Wing Marinade

  • 1.5 kg Free range chicken wings
  • 2 tsp Smoked paprika
  • 2 teaspoon Onion powder
  • 2 teaspoon Salt
  • 2 teaspoon Cumin seeds Ground
  • 1 teaspoon Garlic powder
  • 2 teaspoon Ground black pepper
  • 2 teaspoon Dried Oregano
  • 1 teaspoon Dried thyme
  • 50 ml Canola oil

Spicy Chicken Wing Sauce

  • 50 ml Canola oil
  • 1 medium Onion (peeled) Chopped 1cm cubes
  • 1 Long red chilli Fine sliced
  • 2 sticks Spring onion Fine sliced
  • 4 tablespoon Soy sauce
  • 2 tablespoon Tomato ketchup
  • 4 tablespoon Oyster sauce
  • 3 tablespoon Sriracha sauce
  • 1 teaspoon Sugar


  • Place your chicken wings into a large plastic bag or a large mixing bowl.
    Mix together all the marinade ingredients and stir in the oil to make a paste.
    Pour this over your wings and give them a good mix to make sure they are all evenly coated.
    I do this in a bag because you can really mix in the marinade and the wings get a really good coating.
    Place in the fridge for a couple of hours.
  • Pre heat your oven to 200 degree C, line a baking tray with foil and then a layer of baking paper. Place a oven rack over your tray.
  • Evenly spread the wings on the tray. Try not to overlap, so they cook evenly and get nice and crispy while cooking.
    Place into your preheated oven for 40 minutes and cook until golden and crisp.
  • For your sauce.
    In a large fry pan, heat the oil on a high heat, add your chopped onion and fry until soften, but don't brown to much.
  • Add the soy, ketchup, oyster and sriracha sauces, bring to a simmer, add in your sugar and then add the cooked wings and give a good mix to really coat the wings.
  • Lastly add the sliced spring onion and red chilli, give a quick mix and serve.
    Happy burning lips, enjoy!