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Mowgli Sticky Wings
Serves 4-6 Prep 5 min Cook 45 min Total 50 min Type Meal Origin Indian

Mowgli Sticky Wings

Mowgli's sticky wings: chicken wings marinated in yogurt and spice, baked till the marinade caramelises into a sticky.

Serves 4 Prep 5 minutes Cook 45 minutes Units Rate

Overview

Crispy, sweet, and sticky chicken wings with a rich, fruity glaze from date syrup and treacle. These finger-licking wings blend dessert-like sweetness with savory spices, perfect for satisfying cravings at the intersection of sweet and savory.

Ingredients

Protein

  • 1 kg (2 lb 3 oz) chicken wings

Sweeteners

  • 4 tbsp date syrup
  • 2 tbsp black treacle (molasses)

Aromatics

  • 3 garlic cloves, minced
  • 5 cm (2 inch) piece fresh root ginger, peeled and grated

Spices

  • 1 tsp Garam Masala
  • 2 tsp ground cumin
  • ½ tsp black mustard seeds

Alcohol

  • 4 tsp dark rum

Acid

  • ½ lemon (juice)
  • 2 tbsp white wine vinegar

Seasoning

  • 1 tsp salt

Method

Stage 1 - Marinate wings

  1. In large bowl, mix all ingredients except chicken wings.
  2. Add chicken wings; cover and refrigerate at least 3 hours.

Stage 2 - Roast wings

  1. Preheat oven to 200°C (400°F/Gas 6).
  2. Spread wings in even layer on large roasting pan.
  3. Roast 40-45 mins, turning once, until cooked through, golden, and sticky.
  4. Serve immediately.

Notes

  • Marinating enhances flavor; longer is better.
  • Ensure wings are cooked through for safety.
  • Adjust sweetness with more syrup if desired.

Serving

  • Serve hot as appetizer or main with rice.
  • Garnish with sesame seeds or extra ginger.

Storage

  • Refrigerate cooked wings 2-3 days in airtight container.
  • Reheat in oven at 180°C to maintain crispiness.
  • Freeze marinated uncooked wings up to 1 month; thaw before roasting.

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