Ultimate sticky chicken wings: brine split wings until juicy, coat in a tangy yogurt, tomato, sriracha and mustard sauce, then bake at 180°C until golden, glossy and falling off the bone.
Instructions
- 1
Take 800 g of chicken wing flats. Sharpen your knife, then split each flat down the middle between the two bones for even cooking and easy bone removal.
- 2
Place the wing pieces in a jar or container.
- 3
Mix the brine: 1 tbsp salt, 1 tbsp sugar, 2 bay leaves, and 7 black peppercorns in 500 ml cold water. Stir until dissolved. Pour over the wings.
- 4
Seal and refrigerate for at least 1 hour — overnight is even better. The brine makes the meat more flavorful and easier to pull off the bone.
60:00 - 5
Make the sauce: combine tomato paste, yogurt, sriracha, soy sauce, and mustard. Season with salt, garlic powder, and red chili powder. Mix until smooth.
- 6
Drain the brined wings well. Toss them into the sauce, coating every piece thoroughly — no dry spots.
- 7
Line a baking tray with parchment. Lay out the coated wings in a single layer. Bake at 180°C / 350°F for 25 minutes until golden and glossy.
25:00 - 8
The meat should slide off the bone easily. Serve immediately — bold, sticky and finger-licking good.
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Frequently Asked Questions
Why brine the wings?
A simple salt-sugar brine seasons the meat right through and keeps it juicy, so the wings stay tender and the meat slides off the bone after baking.
Why yogurt in the sauce?
Yogurt makes the coating cling and tenderises the meat, while the tomato, sriracha and mustard add tang and heat — together they caramelize into a sticky glaze.
Can I air-fry them?
Yes — air-fry the sauced wings at 180°C for about 18–22 minutes, turning once, until golden and sticky. Space them out so they crisp rather than steam.