Prepare to be amazed by these incredible This recipe delivers perfectly crispy wings coated in a luscious, sweet, savory, and slightly spicy glaze, perfectly complemented by tender, smoky roasted sweet corn. It’s an irresistible combination that’s perfect for gatherings or a delightful family meal, guaranteed to have everyone asking for more.
📜 Ingredients
1.5 kg (about 3.3 lbs) Halal Chicken Wings, tips removed and flats/drumettes separated
2 tablespoons Olive Oil
Salt to taste
Freshly ground Black Pepper to taste
For the Sticky Honey Garlic Glaze:
1/2 cup Halal Certified Soy Sauce or Tamari
1/2 cup Honey
4 cloves Garlic, minced
1 tablespoon Fresh Ginger, grated
1 tablespoon Rice Vinegar
1 teaspoon Sesame Oil
1 teaspoon Sriracha or 1/2 teaspoon Red Chili Flakes (adjust to preference)
2 tablespoons Cornstarch
3 tablespoons Water
For the Roasted Sweet Corn:
4 ears Fresh Corn on the Cob, husked and cleaned
2 tablespoons Olive Oil or Melted Butter
1/2 teaspoon Smoked Paprika (optional)
Salt to taste
Black Pepper to taste
For Garnish (Optional):
Toasted Sesame Seeds
Chopped Green Onions
📝 Instructions
- Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or foil for easy cleanup. If you have an oven-safe wire rack, place it on the baking sheet for extra crispy wings.
- Pat the chicken wings very dry with paper towels. This is crucial for achieving crispy skin. In a large bowl, toss the dried wings with 2 tablespoons of olive oil, salt, and black pepper.
- Arrange the seasoned wings in a single layer on the prepared baking sheet (or on the wire rack). Bake for 30 minutes.
- While the wings are baking, prepare the glaze. In a medium saucepan, combine the halal certified soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and sriracha (or chili flakes). Whisk well.
- In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
- After the initial 30 minutes, remove the wings from the oven.
- Return the saucepan with the glaze mixture to medium heat. Bring it to a gentle simmer, then slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to a syrupy consistency, about 2-3 minutes. Remove from heat.
- Add the partially baked wings directly to the saucepan with the thickened glaze. Toss gently until all the wings are thoroughly coated.
- Return the glazed wings to the baking sheet (or rack), spreading them out in a single layer.
- Prepare the corn: In a separate bowl, toss the husked corn on the cob with 2 tablespoons olive oil (or melted butter), smoked paprika (if using), salt, and black pepper.
- Add the seasoned corn cobs to the baking sheet alongside the wings (or use a separate small baking sheet).
- Return the wings and corn to the oven. Bake for another 20-25 minutes, flipping the corn halfway through, until the wings are deep golden brown, caramelized, and sticky, and the corn is tender with a slight char.
- Remove from the oven. Garnish the sticky wings with toasted sesame seeds and chopped green onions, if desired. Serve immediately with the roasted sweet corn on the side. Enjoy this explosion of flavor!
💡 Chef's Tips
- For Extra Crispy Wings: After patting them dry, you can lightly dust the wings with 1 tablespoon of cornstarch before baking. This helps create an even crispier exterior.
- Make Ahead Glaze: The honey garlic glaze can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently before tossing with wings.
- Serving Suggestion: These wings pair wonderfully with a simple side of fluffy basmati rice or a fresh green salad to balance the richness.
