Sticky sesame chicken wings with red cabbage salad

Sticky sesame chicken wings with red cabbage salad


Serves 4


  • 1 tbsp soy sauce
  • 1 tbsp umeboshi plum vinegar
  • 2 tsp sesame oil
  • 1 tbsp honey, plus 1 tbsp extra
  • 1 clove garlic, crushed
  • 1.2kg chicken wings
  • 1 tbsp peanut oil
  • 1 tbsp sesame seeds

For salad:

  • 1/2 red cabbage
  • 2 carrots, grated
  • 1 tbsp umeboshi plum vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds


Combine soy sauce, plum vinegar, sesame oil, 1 tbsp honey and garlic in a large bowl. Cut chicken wings through joints, discarding wing tips (or save them for chicken stock). Toss chicken pieces in marinade and set aside for at least an hour.

Meanwhile, prepare your salad. Finely shred cabbage and place in a large bowl with grated carrots. In a small jar combine vinegars, honey and sesame oil and shake to combine. Pour over vegetables and stir well, then set aside until ready to serve. Just before serving, toast sesame seeds in a dry frying pan until golden, then toss through salad.

Preheat oven to 220°C conventional (200°C fan-forced). Place chicken wings in a single layer in a large baking dish and drizzle with peanut oil. Bake for 40 minutes. After 20 minutes, turn them over, drizzle with extra honey and sprinkle with sesame seeds. Continue cooking for a further 20 minutes until dark and sticky.

Serve with red cabbage salad.

Find more chicken recipes:

Serving Suggestions


  • Umeboshi plum vinegar is available in most supermarkets and health food stores. Its unique tart flavour adds a special zing to the dish.
  • The marinade would work just as well with chicken drumsticks.
  • Recipe by Greer Worsley from the blog Typically Red.

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