Sticky Papaya Chicken Wings —


2kg chicken wings

2 tsp olive oil

1 cup pureed fresh papaya (250g)

¼ cup packed brown sugar (60g)

½ cup fresh orange juice (125 ml)

2 tsp fresh lime juice

1 tsp fresh grated ginger

1 tsp chilli powder or smoked paprika

1 tsp sea salt


1. Cut chicken wings into wingettes and

drumettes, discard tips (or buy wings which

have already been split into sections). Combine

all marinade ingredients in a large bowl and mix

well. Add wing sections and toss to coat.

2. Set wings aside for 30 mins to marinate. Preheat

oven to 200°C. Line two rimmed oven trays

with baking paper. Remove wings from bowl,

reserving marinade, and arrange in a single layer

– skin side up – over the prepared trays.

3. Bake 25-30 minutes, basting with the remaining

marinade twice during cooking. The wings are

done when they are sticky and golden, and the

meat separates easily when pulled.

4. Serve with coriander leaves, fresh papaya, and

citrus wedges.


Fresh coriander leaves

Fresh papaya

Lemon and lime wedges

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