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Slow Cooked Sticky Chicky Wings

Slow Cooked Sticky Chicky Wings


1.5 kg of chicken wings, chopped into three pieces (you could easily use drumettes only)
2 cups honey
3/4 cup soy sauce
3/4 cup sweet chilli sauce
1 clove garlic, minced
2 cm ginger, grated
Bunch of coriander leaves chopped
2 spring onions sliced
Rice to serve and green vegetables (a bunch of broccolini and some choy sum or bok choy works well).


In a medium frypan, fry the chicken wings in batches until golden.

Transfer to the slow cooker.

Mix the honey, soy sauce, sweet chilli sauce, garlic and ginger together in a jug. Pour over the chicken.

Cook on low for 5 hours, or high for 2.5 hours.

Cook some rice and steam some green Asian vegetables such as bok choy or choy sum.

Put the rice down first on a big platter. Next goes the vegetables and top with the wings, adding a lot of the sauce as it will soak through the wings.

Credits: Kylie from Kidgredients