Sweet and Spicy Chicken Wings

Chicken wings are a delicacy that I have started to appreciate only recently. Growing up I would always eat chicken breast… no thighs, no wings. I know, thighs are supposed to be tastier and juicier, but I never really liked them. Since moving here I have eaten chicken wings made in different ways and found I actually liked them, especially when their skin is crispy and when the wings are spicy. I often find though that they can be quite greasy and fat, and that is why I never tried to cook them at home. Well, that was before I saw these beauties over at my friend Reem’s amazing site Simply Reem!  I saw them and could not get them out of my mind. You know, sometimes it happens… I see something I like and I just HAVE to make it. I had to wait for a few days so I could get all the ingredients I needed (including the chicken wings obviously) and then I finally made them. The result was amazing. The wings came out perfect: crunchy skin and no fat at all! I have to admit that the wings we bought were not huge, so that is probably why they were not that fat to begin with. The best part about this recipe is that you first marinate the wings and then glaze them with a finger-licking-delicious sweet and spicy sauce that is slightly sticky, so they are double tasty! I had to make a couple of changes to the original recipe and adapt it to what I could actually find in Sydney and I was 100% satisfied! This recipe is definitely a keeper!  Thanks Reem!!!


Recipe adapted from Reem at Simply Reem

900 gms (2lbs) chicken wings
1 cup flour

For the marinade
2 or 3 garlic cloves, finely minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp chilli powder
1 ½ tsp salt
1 tsp pepper

For the glaze
½ cup apricot jam (without pieces of fruits)
1 garlic clove, very finely minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp pomegranate molasses
2 tbsp brown sugar
½ to 1 tsp chilli powder
1 tsp red chilli flakes

Put all the marinade ingredients in a big bowl and mix well. Add the chicken wings, mix and coat them well with the marinade. Marinate in the fridge for at least 2-3 hours.

Now coat the chicken wings in flour and shake off the excess.

Put them on a baking tray lined with baking paper and spray them with a little extra virgin olive oil.

Bake in a pre heated oven at 200°C (400°F) for 25 minutes. Then turn the chicken wings and bake them on the other side for another 25 minutes. This cooking time also depends on the size of the wings you are using.

While the chicken is baking, combine all the glaze ingredients in a sauce pan and bring to a boil.

Let it cook for another 5-6 minutes stirring constantly. Remove the glaze from the fire and keep it aside.

Once the chicken is cooked, dip the wings in the glaze and coat them well. Serve hot.

Sweet and Spicy Chicken Wings

Sweet and Spicy Chicken Wings

Sweet and Spicy Chicken Wings

Sweet and Spicy Chicken Wings

Sweet and Spicy Chicken Wings

Also, I want to thank Elyse from The Cultural Dish for awarding Manu’s Menu with the Versatile Blogger Award!  I really appreciate it and I always feel honoured when I receive awards from my favourite bloggers!  And Elyse is one of the first foodies I started to follow!!!  Thank You Elyse!!!  And please, visit The Cultural Dish and take your time to enjoy all the yummy food Elyse cooks!  I won’t be passing this today, as I have already shared 7 facts about me and passed the same award in my last post… but you can read about it here! :-)


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  1. says

    Gosh, I see what you mean about this recipe. Definitely a keeper! Beautiful photos – want to lick the screen… funny – we have another thing in common about preferring the chicken breast (great I get it to myself since the French family prefer all the other parts!)

  2. says

    Manu these looks delicious my dear,
    I want to eat some out of the screen right now….

    Thanks you Manu, I am glad you liked my wings and gave it a try. I love the little twist you added to the recipe….
    Love it…

  3. says

    I love chicken wings too, but don’t eat them often. These are great because you bake them. Did you know most of the wings sold in Canada come from China? I had no idea until about a year ago. I try to buy from local farms.

  4. says

    Sai Manu, anche io non ho grande esperienza con le ali di pollo…mi sa che in Italia non vanno così forte come in USA o magari in Australia…cmq così glassate sono appetitosissime, da provare!

  5. says

    To heck with the breast, the thigh or the drumstick – I’ll take the wing any day! Love, love, love chicken wings. I could pull one from one of your pictures! :) Looks like you have a good amount of spicy in the glaze! Perfect!

  6. says

    those look really good! I also never made chicken wings, I don’t know way but they’re just not that popular in Italy and I guess I don’t think of them as a proper meal… Maybe I should start!

    • says

      I know exactly what you mean… too little meat for a main dish and too much for an appetiser! hehehe But they are perfect for a potluck or a buffet! :-)

  7. says

    My brother goes nuts for chicken wings, but I’ve never been able to eat them; I think it’s the lack of meat, I just don’t find them enjoyable. I’d love to try drumsticks with this recipe though.

  8. lovewings says

    ya, they look delicious, but i don’t see anyone who actually made them….well i did and guess what they are delicious. def make them again and again. my new favorite

  9. says

    Agree with u manu!! this recipe is a keeper! Bookmarked!
    even I already say this on my tweet, I’ll said it again, how I wish this is my lunch!! Haha ha! 😀
    Chicken wings is my favorite part of chicken, & ur idea with the doubel layer sauce with the aprikot jam is briliant! 😉

  10. says

    Congrats on your award again! 😀
    Your wings here are SOOO gorgeous and mouth-watering!
    Chicken wings had always been my all time fave esp fried or braised. I don’t like breast meat bcoz it’s so tough & dry but won’t if it’s cooked just nice. 😉

  11. says

    Oh no! I made chicken wings last night, I would have loved to make these. That teaches me not to read the second you post (I usually do but work has been crazy these days)! As an American I LOVE chicken wings, the crunchy skin. I always found it really frustrating that my husband loves the breast which I find dry and boring instead of the thighs and wings. It must be an Italian thing. But then I was happy, because it meant I got both wings. Now he is starting to love other parts and my kids adore the wings so I am no longer as lucky. Sniffle.

  12. Candace says

    I just made these, actually I’m eating them now and this is definitely a keeper recepie! Only thing is I would use the paper suggested just out in a regular pan and bake the wings stuck to paper.

    • candace says

      ok, clearly i was distracted on how good these wings were and couldnt spell/type right..lol so yummy and sticky!
      i was trying to say i wouldnt use the paper suggested i would just put them in a regular pan and bake.. i think next time im going to fry the wings. Awesome recipe!! I’m plotting on the next time im going to make these bad boys :) yum yum yum!


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