Costas Christodoulou’s Asian Inspired Chicken Wings Recipe

Jackie Cameron
With rugby season in full swing, Costas believes his Asian-inspired, sticky, chicken wings are the perfect snack with a cold beer and the rugby. “Chicken wings have always been a favourite of mine and I enjoy experimenting with Asian flavours,” he said. “I use sweet, sour, bitter and salty combinations in a variety of ways,“ he adds.
— Jackie Cameron

Costas’ Asian Inspired Chicken Wings

800gr free-range chicken wings


  • 2 tsp. all spice
  • ¾ cup soy sauce.
  • ¼ cup honey.
  • Juice of one lemon.
  • 1-2 red chilies de-seeded and chopped.
  • 2 garlic cloves grated.
  • 10 gr ginger grated.
  • Oryx Salt and pepper.
  • 4 stalks fresh coriander.


  • 1 tsp. White sesame seeds.
  • 1 sliced chili.
  • A hand full of coriander. 


  1. Place all the marinade ingredients in a large bowl, mix them all together. Add the chicken wings and marinade for two hours or overnight.
  2. Pre-heat oven to 200°c, remove wings from marinade and put them on a rack over an oven try. Cook for 20-25 min or until crispy and golden brown.
  3. Place marinade in a pan and reduce to a sticky consistency, when wings are cooked place them back into the sticky marinade making sure they are all well coated.
  4. Place wings in a large serving bowl garnish with sesame seeds, chili and coriander.