Asian caramel chicken wings

Asian caramel chicken wings

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(4 ratings)

Prep: 40 mins Cook: 45 mins


Serves 4
Using dark caramel in savoury dishes is common in Asian cooking- it adds depth of flavour and contrasts well with sour and spicy notes

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal391
  • fat19g
  • saturates5g
  • carbs26g
  • sugars25g
  • fibre0g
  • protein28g
  • salt3.2g
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  • 100g golden caster sugar
  • 4 tbsp gluten-free fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 green chilli, halved (optional)
  • small piece cinnamon bark



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • small piece ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • juice 1 large lime, plus extra for squeezing over



    The same shape, but smaller than…

  • 1kg chicken wing, tips removed and cut in half

To garnish

  • small bunch spring onion, cut into 1cm lengths
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • large piece ginger, cut into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 green chilli (seeds removed if you don't like it too hot), cut into rings
  • handful coriander sprigs
  • boiled white rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Put the sugar in a medium sauté pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel (see tip, below).

  2. At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer – take care as it will spit. Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over 100ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency – add a splash more water if needed.

  3. Turn down the heat and continue to cook, covered, for a further 15 mins, stirring occasionally, until the wings are lacquered and tender and the sauce is very thick. Turn off the heat and quickly stir through half the spring onion, ginger and chilli. Tip the wings and sauce onto a platter. Scatter with the remaining garnish and coriander, and serve with extra lime and rice.

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Comments, questions and tips

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26th Jan, 2018
Delicious!!! Just one point....caramel needs a high heat. A low heat just crystallises the sugar I discovered, but add a touch more water and turning up the heat sorts this out. Now a family favourite.
29th Jan, 2014
If you want to go gluten free on this one, we use cabbage leaves to serve on. They also make a good wrap alternative too.
24th Nov, 2013
I contest the 'easy' rating as I found making the caramel really quite difficult. My first batch went completely wrong and attempt two was almost a write off but I read somewhere else that adding lemon juice stops it from crystallising and it saved the day. I think it would have been helpful to include more instructions about amount of water and approximate cooking times for the caramel. I also found that the sauce didn't thicken up as it was supposed to so for the last 15 mins, I kept the lid off and whacked the heat up high. This seemed to do the trick. That said, this was such a tasty recipe. My boyfriend and I absolutely loved it. We served it with an egg and ginger fried rice from this site which was also delicious. I'll definitely do it again and will hopefully find it less tricky with experience.
badzilla's picture
9th Nov, 2013
The magazine over-emphasises the importance of cooking the caramel far enough - since the chicken needs plenty of cooking anyway, there is ample opportunity for the caramel to become black and sticky. For full review and photo, please see my blog
24th Nov, 2013
I made this last night and although it tasted fantastic, my sauce was thin and watery, not sticky at all. Can someone tell me where I went wrong.
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