Garlic Chilli Chicken Wings

    30 minutes

    These chicken wings use garlic chilli sauce and soy sauce which can be bought at any Asian shop or most supermarkets for that matter.

    38 people made this

    Serves: 2 

    • 500g chicken wings
    • 2 tablespoons white sugar
    • 1/2 cup soy sauce
    • 1/4 cup rice wine
    • 3 tablespoons chilli garlic sauce
    • 1 tablespoon sesame oil
    • 2 cloves garlic, minced
    • 1/4 cup (65ml) water

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chilli garlic sauce, sesame oil and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
    2. Heat a lightly oiled frypan over medium heat. Stir in the chicken wings, sauce and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

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    Reviews in English (19)


    This is a simple and fuss-free way of cooking chicken wings. All the marinating ingredients can be found in most kitchens. The result is very tasty too! I substituted white wine for the rice wine and used 2-3 tablespoons of soy sauce instead of half a cup. I also used a little corn starch to thicken the gravy at the end.  -  26 Feb 2010  (Review from Allrecipes USA and Canada)


    I was looking for an Asian inspired recipe for wings, and chose this because I had all the ingredients on hand. I decided to change the preparation mainly because I think marinating provides a deeper flavor. I started with almost 3 pounds of wings(tips removed) and placed them in zip-lock bag. I mixed the sauce ingredients in the amounts stated (plenty) and mixed into the wings. Refrigerated overnite. Preheat oven to 425. Cover shallow baking pan with foil and coat with cooking spray. Drain marinade and pat wings dry. Arrange on baking sheets and place in hot oven for 20-25 min. turning half-way through. I then basted wings with 1/2 C. (or as needed)bottled BBQ sauce with 1-2 T. of chili-garlic sauce mixed in. Back into oven for 5 min or until brown and gooey. They were delicious and clean-up was effortless!  -  08 Feb 2010  (Review from Allrecipes USA and Canada)


    These were fantastic! They have a really good, kind of tangy flavor. I had to make a few changes. First, I used tenderloins instead of wings, because that’s what I had on hand. I also omitted the sesame oil (allergies) and used Tabasco® Garlic Pepper Sauce (that’s probably not the same sauce used in the recipe). I reduced the sauce before I put it on the chicken. I put the chicken in a foil-lined pan, covered it with the sauce, and baked for 25 minutes. It turned out very juicy and delightful. An excellent recipe!  -  24 Jul 2010  (Review from Allrecipes USA and Canada)