Sticky Chicky Wings


50 g Tamari sauce 

50 g Brown sugar

50 g Hot water

2 tbs Sweet chilli sauce

1 Large garlic clove

1 tsp Ginger 

1 tsp Chinese five spice

~1/8 tsp Guar gum*

25 g oil 

Optional Sesame seeds

This amount of sauce should be enough for 1 kg of chicken wings.



Put all ingredients in a mixing bowl apart from the gum & oil.

Stir to combine. When the sugar has dissolved add the gum.

Use a stab blender to mix in the gum.

Add the oil & mix with the stab blender.

Pour over chicken wings & marinade in the fridge before baking.

Bake the wings @ 180 C for ~30 - 40 mins. 


*The gum is used to emulsify the oil. It stops the oil from separating & helps to keep the wings coated with the marinade.