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Amardeeps Chilli Sesame Sticky Wings

One for the chilli lovers

Serves: 2
Prep: 10 minutes
Cook time: 55 minutes

60g plain flour 
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
475g chicken wings
4 tbsp Lingham’s Extra Hot Chilli Sauce
3 tbsp light soy sauce
1 tbsp runny honey
1 tbsp sesame seeds
2 garlic cloves, minced fine
1 spring onion, sliced extremely fine
1 tsp sesame oil


  1. Preheat an oven to 180/200°C (Fan/Conventional)
  2. In a bowl, combine the flour, salt, black pepper and garlic powder and mix well
  3. Pat your chicken wings dry with some kitchen towel then add them to the seasoned flour, coating evenly
  4. Shake off any excess flour before placing the wings on a parchment paper–lined baking tray, spreading them out in a single layer
  5. Cook in the centre of the oven for 45 minutes, turning once half way
  6. Combine the Lingham’s Extra Hot Chilli Sauce, light soy sauce and runny honey in another bowl and mix well
  7. Heat a wok without oil on low heat then add the sesame seeds. Toast gently for a few minutes until fragrant and the sesame seeds just begin to change colour. Remove from the heat and set aside
  8. Once the 45 minutes on the wings are up, carefully remove them from the oven and add to the bowl of sauce
  9. Toss to coat the wings evenly and then return back to the paper–lined baking tray, again spreading them out in a single layer. Keep any remaining sauce
  10. Return to the centre of the oven for a further 8 minutes, turning once half way
  11. When the wings are almost done, heat your wok up on low heat and add the sesame oil. Once hot, add your minced garlic and fry gently for 2 minutes. Turn off the heat
  12. Once the wings are done, remove from the oven and brush over any remaining sauce
  13. Add the glazed chicken wings, spring onions and toasted sesame seeds to the wok and gently toss to combine. Serve immediately.


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