Tender wings roasted for 2 hours in a herb and soy sauce marinade that are sticky, addictive and perfect for a party.






Skill level

Average: 3.3 (277 votes)


  • 2 kg chicken wings, separated at the joints
  • ½ tsp bicarbonate of soda
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp black pepper
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • 1 tbsp dark soy sauce
  • ¼ cup olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 15 minutes

  1. Preheat the oven to 130°C.
  2. Place all the ingredients in a large bowl, toss to combine well and stand for 15 minutes.
  3. Place the wings in a large baking dish in a single layer and bake for 2 hours. Serve hot with plenty of serviettes.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.