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Sticky Shito Wings

These wings are the ultimate crowd-pleaser, combining crispy perfection with this moreish spicy glaze.


  • 1 kg chicken wings, cleaned and prepped

  • 2 teaspoons garlic powder

  • 2 teaspoons ginger powder

  • 1 teaspoon white pepper

  • 1 cup cornflour

  • 1/2 cup apple cider vinegar (ACV)

  • 2 tablespoons butter

  • 2 tablespoons light soy sauce

  • 4 tablespoons honey


  • In a large bowl, clean and prep your wings.

  • Pat dry the chicken wings with paper towels to remove excess moisture.

  • In the same bowl, season the chicken wings with garlic powder, ginger powder, white pepper, and cornflour. Pour in the apple cider vinegar and mix until the wings are evenly coated with the seasoning mixture.

  • Once the wings are coated, place them in the air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer. Air fry the wings for 20 minutes at 200°C (400°F), flipping halfway through cooking, until they are golden brown and cooked through.

Oven method:

  • Preheat your oven to 200°C (400°F). Place a wire rack on a baking sheet lined with parchment paper.

  • Arrange the seasoned chicken wings on the wire rack in a single layer.

  • Bake in the preheated oven for 35-40 minutes, flipping halfway through cooking, until the wings are crispy and cooked through.

The Glaze

  • While the wings are cooking, prepare the shito glaze. In a saucepan over medium heat, melt the butter. Add 2 spoonfuls of The Tino Shito, the light soy sauce and 3-4 tablespoons of honey to the melted butter. Stir until well combined and heated through.

  • Once the wings are cooked, transfer them to the saucepan with the shito glaze. Toss the wings in the glaze until they are fully coated.

  • Serve the sticky Shito wings hot, garnished with sesame seeds and chopped fresh parsley if desired. Enjoy!

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