Sticky Wings
5 (1)

Sticky Wings<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
></div><span class='yasr-stars-title-average'>5 (1)</span></div>

These wings are an absolute treat to eat. Sticky Wings are not something you want to be eating every day, however as a special treat there is nothing better. Beautiful fried, golden wings drenched in a sticky sweet, salty, and sour sauce? Yes Please!

If we see these types of wings pop up on a restaurant menu (typically at Southeast Asian restaurants) It’s an immediate order. There’s no debate, you might as well put them on the fryer as soon as we walk into the restaurant it’s such a sure thing

What’s the secret to beautiful Sticky Wings?

It’s really a simple list of ingredients of Tamarind, Palm Sugar and Fish Sauce which make the Sticky Wings so full of flavor. They perhaps seem a little more difficult to make when you’re eating them simply because for a lot people these may not be the typical flavors they cook with. Tamarind for one is such an amazing ingredient. The fruit of a Tamarind Tree is such a beautiful ingredient widely used across Asia, India and Mexico and is bursting with a brilliant sour and tangy flavor. Paired with that delightfully stinky fish sauce and loads of sugar, you’ve got yourself a Sticky Sauce that’s rib-coatingly good!

Sticky Wings with Chili

This is a very rich dish, best served as an appetizer. You could absolutely cook a entrée portion however it’ll be sweetness overload! The recipe is for 2 people, 3 wings each. Totally scalable as always depending on how many you are cooking for. If it is for 4 people, double the ingredients!

Recipe Details


2 people

Prep time

30 minutes

Cooking time

5 minutes

Total time

35 minutes

Sticky Wings


  • 4 oz. Tamarind Block
  • 2 cups Water
  • 6 Chicken Wings
  • 2 Cloves Garlic, finely sliced
  • 1 tsp Ginger, grated
  • 1.5 discs of Palm Sugar (approx. 2 oz.) finely chopped
  • 1 Egg, whisked
  • 1 tbsp. Fish Sauce
  • ½ cup All Purpose Flour
  • 1 tbsp. Baking Powder
  • 3 cups of Frying Oil (eg: Vegetable, Sunflower, Canola)
  • ½ Red Chili, finely chopped
  • 1 tsp Cilantro, chopped
  • Salt


For the Sauce

  1. Begin by making Tamarind Water which is how the block of Tamarind Pulp is converted into a cooking ingredient. Cut the Tamarind into 1-inch pieces then place in a bowl with boiling water so it’s totally covered. Leave for 20 minutes
  2. Strain the Water, ensuring you are capturing all of the lovely pulp from the Tamarind. Push the Tamarind into the sieve so as much juice and pulp is extracted and capture it all in a bowl
  3. Place the Garlic and Ginger in a saucepan over low heat, cook for 1 minute until fragrant then add the Tamarind Water, Fish Sauce, Palm Sugar, plus a pinch of Salt
  4. Stir continuously until the Palm Sugar has fully dissolved and the sauce is a thick, syrup like texture

For the Wings

  1. In a large pan / dutch oven bring your frying oil to a temperature of 350 – 375 degrees, which is the optimal frying temperature. You can either deep fry or shallow fry the Wings, both work
  2. Combine the Flour, Baking Powder, and 1 tsp of Salt in a mixing bowl. In a separate bowl add your whisked egg
  3. Coat the wings first with the Egg mixture, then transfer to the Flour mixture bowl and coat well then carefully place into the hot oil. Place the wings slightly into the oil, then drop them away from you to avoid any Oil splashing
  4. Fry wings until their internal temperature reads 160 degrees, approximately 5 minutes. Try not to overload the pan as the Wings will reduce the temperature. Best to cook in 2 batches
  5. Once the Wings are done, set aside on a wire rack and immediately season with Salt. Then place in a mixing bowl and pour over the Sauce. Mix Wings with tongs to ensure they’re fully covered in sauce then transfer to a serving plate
  6. Finally, garnish with Chili and Cilantro and a lot of paper towels on the side! They’re messy eating!

Timing is key with this recipe as the Sticky Sauce is something you want to serve immediately. The best approach is to first prepare your Tamarind Water, then cook your wings, then finally make the sauce, and pour immediately over the wings ready to serve. Be careful though as the sauce will be very hot!

Try these delicious Chicken Sticky Wings as an appetizer alongside our vibrant Tom Kha Gai – Thai Coconut Soup recipe. They’re a match made in heaven!

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