Sticky Honey-Chili Chicken Wings with Corn
Ingredients
For the Wings:
1 kg chicken wings
1/2 tsp black pepper
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1 tbsp soy sauce
1 tbsp oil
1 tbsp cornstarch (helps crisp them)
For the Sticky Honey-Chili Sauce:
1/3 cup honey
2 tbsp soy sauce
2 tbsp chili sauce (like sriracha or any hot sauce you like)
1 tbsp ketchup (for color + stickiness)
1 tbsp rice vinegar or lemon juice
2 cloves garlic, minced
1/2 tbsp fresh ginger, grated (optional but recommended)
For the Corn:
2 cups corn kernels (fresh, canned, or frozen)
1 tbsp butter
Salt & pepper to taste
1/2 tsp chili flakes (optional)
1 tbsp chopped parsley or cilantro
Instructions
- Season the Wings
- Pat wings dry with paper towels (important for crispiness!).
- In a large bowl, toss wings with:
Salt
Black pepper
Paprika
Garlic powder
Soy sauce
Oil
Cornstarch
- Mix until wings are evenly coated.
- Bake or Air Fry
Oven method:
Preheat oven to 220°C (425°F).
Arrange wings on a baking rack over a tray (for maximum crispiness).
Bake 35–45 minutes, flipping halfway.
Air fryer method:
Set to 200°C (390°F).
Air fry 22–25 minutes, shaking halfway.
- Make the Sticky Sauce
While wings cook:
- In a saucepan, combine:
Honey
Chili sauce
Soy sauce
Ketchup
Vinegar/lemon
Garlic
Ginger
- Heat on medium for 3–4 minutes until slightly thickened and glossy.
- Turn off heat and set aside.
- Prepare the Corn
- Melt butter in a pan.
- Add corn, season with salt, pepper, and chili flakes.
- Sauté for 5–6 minutes until slightly charred.
- Stir in fresh herbs.
- Glaze the Wings
Transfer cooked wings to a large bowl.
Pour the sticky honey-chili sauce over them.
Toss well until fully coated and shiny.
- Serve
Plate the wings with warm buttered chili corn on the side.
Garnish with:
Sesame seeds
Chopped green onions
Lime wedges
🔥 The wings will be sticky, spicy, sweet, and perfectly glazed!