Chilli Chicken Wings

These sticky glazed chicken wings devised by Raymond Lau are quick and easy to make and have plenty of appeal for chilli-lovers
Chilli Chicken Wings
  • Rating:
  • Serves: 2-4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2-3 tbsp groundnut oil
  • 1 kg chicken wings, trimmed and tips removed
  • 2 fresh red chillies, finely chopped
  • 1 large onion, cut into quarters
  • 30 g granulated sugar
  • 2 tbsp soy sauce
  • cooked basmati rice, to serve


1. Preheat the oven to 190C/gas 5. Heat the oil in a frying pan over a high heat until the oil just begins to smoke.

2. Add the chicken wings and fry for about 4 minutes, or until browned all over, turning once. Add the chillies and cook for 1 minute before adding the onion quarters and cooking for a further 1 minute.

3. Sprinkle over the sugar and soy sauce, stir well, then remove the pan from the heat and leave to stand for 1 minute.

4. Transfer the chicken mixture to a shallow ovenproof dish. Bake in the oven for about 20 minutes or until the chicken is cooked and tender, stirring once halfway through. Serve on a bed of hot basmati rice.

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