Sticky Honey Garlic Chicken Wings with Roasted Sweet Corn

Crispy wings coated in a sweet, savory, and slightly spicy glaze, served with tender, smoky roasted sweet corn. Perfect for gatherings or family meals.

Ingredients

• 1.5 kg (about 3.3 lbs) Halal Chicken Wings, tips removed and flats/drumettes separated
• 2 tablespoons Olive Oil
• Salt to taste
• Freshly ground Black Pepper to taste
• 1/2 cup Halal Certified Soy Sauce or Tamari
• 1/2 cup Honey
• 4 cloves Garlic, minced
• 1 tablespoon Fresh Ginger, grated
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• 1 teaspoon Sriracha or 1/2 teaspoon Red Chili Flakes
• 2 tablespoons Cornstarch
• 3 tablespoons Water
• 4 ears Fresh Corn on the Cob, husked and cleaned
• 2 tablespoons Olive Oil or Melted Butter
• 1/2 teaspoon Smoked Paprika (optional)
• Toasted Sesame Seeds (for garnish)
• Chopped Green Onions (for garnish)

Instructions

1. Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper or foil. Place an oven-safe wire rack on the sheet if available.
2. Pat chicken wings very dry with paper towels. Toss with 2 tablespoons olive oil, salt, and black pepper.
3. Arrange wings in a single layer on the prepared baking sheet or rack. Bake for 30 minutes.
4. While wings bake, combine soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and sriracha in a medium saucepan. Whisk well.
5. Whisk cornstarch and water in a small bowl to create a slurry.
6. After 30 minutes, remove wings from the oven. Return the saucepan to medium heat and bring to a gentle simmer.
7. Slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to a syrupy consistency (2-3 minutes). Remove from heat.
8. Add the partially baked wings to the saucepan and toss gently until thoroughly coated.
9. Return glazed wings to the baking sheet in a single layer.
10. Toss husked corn with 2 tablespoons olive oil (or melted butter), smoked paprika, salt, and black pepper.
11. Add seasoned corn cobs to the baking sheet alongside the wings.
12. Return to the oven and bake for another 20-25 minutes, flipping the corn halfway through, until wings are deep golden brown, caramelized, and sticky, and corn is tender with a slight char.
13. Garnish wings with toasted sesame seeds and chopped green onions. Serve immediately with roasted sweet corn.

Notes

For extra crispy wings, dust with 1 tablespoon of cornstarch before baking. The glaze can be made up to 2 days in advance and stored in the refrigerator; reheat gently before use. Pairs well with basmati rice or a fresh green salad.