Mrs Balls Sweet Chili Sticky Chicken Wings

Add a sweet and spicy twist to your festive spread with Mrs Balls Sweet Chili Sticky Chicken Wings—juicy, flavourful wings baked to perfection in a sticky, caramelized glaze. Perfect for sharing!

Recipe by Tiffany Kate-Lyn Matthews
Serves: 2 – 4
Preparation time: 15 minutes
Cooking time: 30 – 40 minutes

Ingredients:

 

  • 500g chicken wings, split at the joint
  • 1 Tbsp chicken spice 
  • ½ tsp black pepper 
  • ½ cup Mr’s Balls Sweet Chili
  • 1 Tbsp soy sauce
  • 1 Tbsp lime juice 
  • 1 garlic clove minced 
  • ½ Tbsp lime juice 
  • ½ Tbsp fresh ginger, grated

To serve:

  • sesame seeds
  • spring onion, chopped
  • lime wedge 
  • red chili chopped, optional

How To Make Sticky Chicken Wings

  1. Preheat the oven to 200°C and line a baking tray with foil or baking paper. Season the chicken wings with chicken spice & pepper, then place the seasoned wings onto the prepared baking tray. 
  2. Place into the oven and bake for 20 – 25 minutes, flipping them halfway through the cooking process, while the wings are baking, heat a saucepan over medium heat, then add the Mr’s Balls Sweet Chili Sauce, soy sauce, lime juice, garlic and ginger into the saucepan. 
  3. Simmer for 5 minutes, stirring occasionally until the sauce has thickened. 
  4. Remove the wings from the oven and transfer them to a large mixing bowl, pour the sticky sweet chili sauce over the wings and toss them well, once the wings are coated in the sauce, return the wings to the baking tray and bake for an additional 10 minutes, allowing the sauce to caramelize. 
  5. Place the sticky wings onto a serving plate, garnish with sesame seeds, chopped spring onion and serve with a lime wedge on the side. 
  6. Enjoy!

Chefs Tip:

Before seasoning, pat the wings dry with paper towel to remove excess moisture. This helps them crisp up better in the oven or air fryer.
You can also cook the wings in an air fryer at 200°C for 15-20 minutes, shaking halfway through, then toss them in the sauce after air-frying and cook for an additional 3-5 minutes to let the sauce caramelise.
If you prefer a thicker sauce, simply combine 1 Tablespoon of cornflour with 1 Tablespoon of water to make a slurry, then mix this into the simmering sauce and cook for a few minutes.