Serves 4



12 chicken wings or a mix of wingettes and drumettes


175 g (½ cup) runny honey

125 ml (½ cup) soy sauce

2 tablespoons kecap manis

2-3 garlic cloves, crushed

1 long red chilli, chopped (deseed if serving the kids)

3 cm piece of ginger, grated

¼ teaspoon freshly ground black pepper (optional)

1 teaspoon sesame oil


1 tablespoon sesame seeds

Steamed rice

cucumber, sliced



Preheat the oven to 180°C and line a large baking tray with baking paper.

To make the marinade, mix all the ingredients in a large bowl.

Now add the chicken wings and toss to coat in the marinade. Cover and leave to marinate in the fridge for at least 1 hour or overnight. (You can even pop it all into a zip-lock bag and freeze it for a ready-prepped meal for another time.)

Tip the marinated wings onto the prepared tray in a single layer and slide them into the oven. Bake for 20 minutes, then reduce the temperature to 160°C and bake for another 40 minutes.

Take the wings out of the oven and sprinkle them with the sesame seeds. Leave them to rest for 10 minutes, so they are nice and juicy.

Serve with steamed rice and fresh cucumber.




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