Sticky Pineapple Habanero Chicken Wings

Golden wings. Glossy pineapple glaze. Made for sharing.

These wings bring together everything a sharing plate should have: golden skin, juicy chicken and a glossy glaze that clings to your fingers. Kalahari Pineapple Habanero Chilli Jam supplies the fruity sweetness, while garlic, ginger and lime give the sauce a savoury, bright edge. The wings roast first, without the sugary glaze, so their skin has time to colour. A light coating right at the end adds sticky edges and habanero warmth. Put them in the middle of the table with lime wedges and plenty of napkins.

Recipe information

• Prep time: 10 minutes
• Cook time: 50 minutes; larger wings may need longer
• Total time: 60 minutes
• Servings: 4 as a sharing dish
• Difficulty: Easy
• Category: Chicken, party food and entertaining

Ingredients

Chicken wings

• 1 kg chicken wings, separated into flats and drumettes; tips removed
• 15 ml sunflower or canola oil
• 5 g smoked paprika
• 3 g garlic powder
• ½ teaspoon salt
• Freshly ground black pepper

Pineapple habanero chilli jam glaze

• 120 g Kalahari Pineapple Habanero Chilli Jam
• 15 ml light soy sauce
• 15 ml fresh lime juice
• 5 ml apple cider vinegar, plus up to 5 ml more to taste
• 1 garlic clove, finely grated
• 5 g fresh ginger, finely grated
• 15–30 ml water, as needed

To serve

• 2 spring onions, thinly sliced
• 1 teaspoon toasted sesame seeds, optional
• Lime wedges
• A few coriander leaves, optional

Method

1. Preheat. Heat the oven to 220°C (200°C fan). Line a rimmed roasting tray with foil and place an oven-safe wire rack on top. Lightly oil the rack. If you have no rack, use a lightly oiled metal tray and turn the wings carefully during cooking.
2. Dry the wings. Pat them thoroughly dry with paper towel. Do not rinse raw chicken. Wash your hands and clean anything that has touched raw poultry.
3. Season. Toss the wings with the oil, paprika, garlic powder, salt and pepper. Spread on the rack in a single layer, leaving gaps. Use a second tray if needed.
4. Roast. Roast for 40–45 minutes, turning halfway, until the skin is golden and the wings are cooked through. Allow extra time for large pieces.
5. Make the glaze separately. While the wings roast, combine the jam, soy, lime juice, 5 ml vinegar, garlic, ginger and 15 ml water in a small saucepan. Simmer gently for 3–4 minutes, stirring, until the garlic softens and the glaze is glossy. Add a little more water if too thick to brush, or the extra vinegar if it tastes too sweet.
6. Reserve clean glaze. Pour one third into a clean serving bowl before any brushing. Keep it separate from the wings and the glazing brush.
7. Check the chicken. Probe the thickest part of several wings, avoiding bone. Each must reach at least 74°C. If any are under temperature, continue roasting and check again before glazing.
8. Glaze late. Lightly brush the cooked wings with the remaining glaze and return to the oven for 3–5 minutes, watching closely. The glaze should cling and bubble without blackening. Stop sooner if it starts to scorch; do not use the brush or glazing leftovers for serving.
9. Finish and share. Transfer to a platter, scatter with spring onions and optional sesame seeds or coriander, and serve immediately with lime wedges and the reserved clean glaze. The skin is crispest before glazing; a light coating preserves more texture than a heavy toss in sauce.

The jam that makes the glaze.

Kalahari Pineapple Habanero Chilli Jam gives the glaze its fruit flavour, sweetness and body. Soy, lime and vinegar balance it into a savoury coating, so there is no need to add honey or extra sugar. Start with a light coating and let everyone add more at the table.

SHOP PINEAPPLE HABANERO CHILLI JAM

Chef's tips

• Dry skin first: patting the wings dry and leaving gaps helps moisture escape during roasting.
• Keep the jam off until the end: its sugars can scorch during a long roast. Colour the wings first and set the glaze briefly.
• Balance before coating: taste the clean glaze and add lime or vinegar in small amounts. Different soy sauces vary in saltiness, so season cautiously.
• Choose your finish: use less glaze for more skin texture, or serve extra sauce on the side for a stickier plate.
• No claimed kitchen testing: these are starting timings. Wing size, oven performance and tray crowding affect cooking; use a thermometer to confirm doneness.

Frequently asked questions

How do you make sticky chicken wings in the oven?

Roast the seasoned wings first, then brush with warm jam glaze and return briefly to the oven. This colours the skin before the sugary coating goes on.

How do you keep oven-baked wings crispy?

Dry them well, leave space around them and use a rack. Sweet glaze inevitably softens some of the crust, so apply a light coating and serve immediately.

Can you use chilli jam as a chicken glaze?

Yes. Loosen it gently with water, add an acidic ingredient such as lime, and brush onto cooked chicken near the end. Keep any serving portion clean and separate.

When should you apply a sweet glaze?

In the final few minutes, after the chicken is cooked through. Watch closely because sugary glazes can scorch quickly.

Can these wings be made in an air fryer?

As an untested alternative, start at 190°C for roughly 20–25 minutes, turning halfway. Work in a single layer, in batches according to your appliance's capacity. Check several wings reach 74°C before lightly glazing, then cook for a further 1–3 minutes while watching closely. Follow your appliance instructions; allow more time if needed.

What can you serve with sticky wings?

Try a crisp slaw, cucumber salad, rice or potato wedges. Lime wedges and a fresh salad balance the rich glaze.

How should leftovers be stored and reheated?

Refrigerate promptly in a shallow, covered container within 2 hours and use within 2 days. Reheat in an oven until the centres reach 74°C. Loosely cover if the glaze darkens before the chicken is hot, and do not expect freshly roasted crispness.

More ways to enjoy pineapple habanero chilli jam

• Whipped cream cheese: spoon jam over whipped cream cheese and serve with crackers.
• Pork chops: brush a little loosened jam over fully cooked chops for a brief final glaze.
• Chicken skewers: cook the chicken through before brushing with jam and briefly setting the glaze.
• Brie crostini: top toasted bread with brie and a small spoonful of jam.
• Grilled prawns: toss cooked prawns with a little warmed jam and lime juice.

These are serving ideas, not links to recipes that have not yet been published.