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Sticky Thai Soy Wings

Recipes for | Home & Restaurant

by Nadine Lloyd


(Serves 4-6)

  • 4.4 lbs. (2kg) chicken wings

  • 1 lemon-grass stick

  • 4 medium cloves garlic

  • 1 medium red chili

  • 1 medium knob ginger

  • Juice from 1 lime

  • ¼ cup dark soy sauce

  • 2-3 tablespoons rice malt syrup (plus extra if required)

  • Salt and pepper to taste

  • 1-2 teaspoons chili flakes


Preheat the oven to 356°F (180°C)

In a food processor, pulse the lemon-grass, garlic, ginger, chili, lime juice, salt and pepper to a rough paste.

Transfer the paste to a medium sized bowl.

Stir in the dark soy sauce, rice malt syrup and 1 tablespoon chili flacks.

Toss the wings through the blend until fully coated in sauce.

Place the wings into a deep oven tray.

Drizzle the remaining sauce, and extra rice malt syrup, over the wings.

Bake for 25-30 minutes, or until golden brown and cooked through.

Garnish with the remaining 1 tablespoon chili flakes.

Serve hot.

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