Citrus at its best!

Sticky ClemenGold<sup>®</sup>, chilli and ginger chicken wings

Sticky ClemenGold®, chilli and ginger chicken wings

crowd pleaser.

Serves: 4
Difficulty: Easy
Prep Time: 30 Mins
Cook Time: 30 Mins


Chicken Wings

  • 1 Tbsp (15 ml) ClemenGold® zest
  • 2 tsp (10 ml) ginger, finely grated
  • 3 cloves garlic, finely chopped
  • 1 (4 g) green chilli, finely chopped
  • ½ C (125 ml) ClemenGold® juice
  • ⅓ C (80 ml / 113 g) honey
  • 3 Tbsp (45 ml) soy sauce
  • 3 Tbsp (45 ml) olive oil
  • 4 tsp (20 ml) lime juice
  • 4 tsp (20 ml) tahini paste
  • 6 kg chicken wings, trimmed
  • salt and pepper


  • 1 C (250 ml / 70 g) red cabbage, shredded
  • 1 C (250 ml / 100 g) cucumber, julienned
  • 2 (40 g) spring onions, julienned
  • 2 tsp (10 ml) lime juice
  • 1 tsp (5 ml) olive oil
  • salt and pepper


Chicken Wings

  1. Whisk the zest, ginger, garlic, chilli, ClemenGold® juice, honey, soy sauce, oil, lime juice and tahini paste together. Pour it over the wings and toss to combine. Cover and refrigerate for at least 30 minutes or overnight.
  2. Preheat the oven to 220 °C and line a large baking tray with baking paper.
  3. Remove the wings from the sauce, arrange on the prepared tray and roast for 15 minutes. Turn each wing over and roast for a further 5-10 minutes until tender and cooked through. Season lightly.


Toss everything together and season to taste.

To Serve

Serve the chicken wings with fresh slaw on the side. Add a little mircoplaned ClemenGold® zest over the top for extra zing.

Tip 1:  To trim chicken wings, remove the front wing tip. These can be used for making chicken stock. Cut through the remaining joint to separate the two parts of the wing.

Tip 2:  The marinade can also be used to prepare roasted chicken portions such as drumsticks and thighs.

Tip 3:  1 ClemenGold® mandarin typically yields 3 Tbsp (45 ml) of juice when juiced.