Sesame Sticky wings




  • 1 kg chicken wings
  • 100ml soy sauce (Tiger Tiger)
  • 50ml plum sauce
  • 50ml cranberry sauce (Colman’s)
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. honey
  • 2 tbsp. brown sugar (Lamb brand)
  • 100ml tomato ketchup (Hellmann’s)
  • 1 tbsp. sesame oil
  • 2 tbsp. sesame seeds
  • 2 spring onions, sliced


Melt the brown sugar and the soy sauce together in saucepan over moderate heat. Add in the ketchup, honey, cider vinegar, cranberry sauce and plum sauce. Whisk together well to combine and remove from the heat. Allow to cool down. Pour the prepared marinade over the wings, mix to cover well and allow to marinate in a refrigerator for a minimum of 3 hours.

Remove the chicken wings from the marina (reserve the extra marinade) and place on a lined baking tray. Bake in a preheated oven at 180°C, basting from time to time with any liquids that fall into the tray. Meanwhile, pour the remaining marinade in a sauce pan and simmer gently till sauce thickens. Baste the chicken wings before serving with the thickened sauce and sprinkle with the sesame seeds, bake for further 5 minutes until glazed. Serve sprinkled with extra sesame seeds and chopped spring onions.

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