A special Sticky Chicken Wings recipe with spices and garlic. Yummy!

Published Saturday, Jun 28 2014, 18:20 BST  |  By  |  Add comment
Sticky chicken wings are a great dish for sharing with family or pals and with the World Cup in full swing, they're perfect to enjoy while watching a game.

This particular recipe uses a light mix of spices and garlic for a Middle Eastern flavour. It was created by Sunday Brunch foodie Rebecca Seal for the wine brand Brancott Estate.

Rebecca recommends enjoying this meaty treat with a Sauvignon Blanc or Brazilian Caipirinha.

Sticky chicken wings

© Brancott Estate


  • 20 chicken wings
  • 1 teaspoon ground cumin
  • 4 tablespoons olive oil
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons hot Turkish red pepper paste
  • 4 garlic cloves, lightly crushed but whole
  • Salt
  • Olive oil for frying


1 Mix all the ingredients together, except the oil, in a large bowl. Place in the fridge to marinate for a couple of hours.

2 Preheat the oven to 230ºC. Heat a little oil in a large pan over a high heat and brown the wings all over. Do this in batches of 3 or 4 at a time otherwise they will stew rather than brown.

3 Arrange the wings in a single layer in a roasting tin. Cook for 10 minutes then reduce the heat to 200ºC and cook for a further 15–25 minutes until the wings are crispy, brown and cooked through (exact cooking time will vary depending on the size of the wings). Turn them halfway through cooking if they’re browning too fast.

4To check they’re cooked through, pierce the fattest part of a wing down to the bone – it should feel really tender and the juices should run clear.

Prep Time

2 hours (including marinating time)

Cook Time

25-35 minutes

Nutrition Information

2 hours, 35 minutes

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