Bill Granger’s Sticky Chicken Wings

Sticky Chicken Wings

I bought Bill Granger’s "Holiday" cookbook quite a few months ago. I have browsed it on a number of occasions, mentally filing away recipes to try out. And there have been many that have been filed away in the deep recesses of my mind. But I came across an advertisement for his new book in one of the cooking magazines this month and decided that it was about time I tried out a few from his last book and did a little review. I wanted an easy lunch recipe on a lazy Sunday that would not require much cooking on my part, dealing with two sick kids was draining enough. I settled for a simple looking sweet, sticky chicken recipe. So out came the kilo of chicken wings from the fridge that I cut up into manageable pieces for easy eating. I marinated the chicken and rested it for about 15 minutes before shoving it in the oven to bake for 30 minutes. I made a nice Butter Bean And Spinach salad to go with it but more about that later.

Mirin Spiked Chicken Wings flecked with Sesame Seeds
Hot Chicken Wings baked in the oven


Sticky Chicken Wings

[Preparation Time : 15 minutes/ Cooking Time : 30 minutes/ Serves : 4]


16 chicken wings, tips removed and halved at the joints
3 tbsps mirin
3 tbsps soy sauce
1 tbsp ginger paste
2 tbsps caster sugar
1 tbsp chicken stock powder
2 tsps sesame seeds


Preheat oven to 200C. Combine mirin, soy sauce, sugar, stock and ginger paste in a shallow, non-metallic dish. Coat the chicken pieces with the marinade in a shallow oven dish and set aside for 15 minutes. Sprinkle marinated chicken with sesame seeds and place in the preheated oven. Bake for 15-20 minutes. Remove, coat with juices and turn pieces. Bake for another 15 minutes. Serve hot with a salad or noodles.