Sticky Chilli Caramel Chicken Wings


Serves 4

24 chicken wings

Salt and pepper

2 Tbs olive oil

100g Huletts Treacle sugar

90ml water

2 red chillies, sliced (use less if you like it less spicy)

1 thumb size ginger, cut into matchsticks

2 garlic cloves, sliced

1 lime, juiced and zested

50ml water

2 Tbs soy sauce


Preheat the oven to 180C

Place wings into a roasting tray, season with salt and pepper, drizzle with olive oil then roast in the oven for 30 minutes.

Place the sugar and 90ml water into a wok, then het gently until the sugar dissolves.

Bring to a boil, then cook the caramel for 5 minutes or until the sugar is a thick, bubbly caramel.

Toss in the chillies, ginger, garlic, lime juice and zest, soy sauce, and water then stir until the sauce is smooth.

Turn the heat up high, then toss in the chicken wings and stir fry until the wings are coated with the caramel sauce.

Serve the wings with lime wedges, garnished with fresh coriander and spring onions.