Back to Recipe Menu

Sticky wings 'n' ribs


  • Preheat oven to 180°C fan forced (200°C normal).
  • Put the Hoisin, chillies, garlic, ginger, Chinese wine, tomato sauce, soy, brown sugar and honey in a heavy-bottomed pot. Bring to the boil and turn down the heat. Then whisk well and simmer until the mixture forms a light glaze.
  • Place the ribs and wings in a very large baking tray in one layer. Pour the sauce and the orange juice over the top. Then toss until well coated and cook in the oven for about 45 mins until very tender and glazed, tossing every 15 mins or so and adding stock to the tray if needed.
  • Serve sprinkled with spring onions and plenty of serviettes on the side.


  • 1 cup Hoisin sauce
  • 4 small red chillies, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 large knob ginger, grated
  • ¼ cup Chinese rice wine (or dry sherry)
  • ¼ cup tomato sauce
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 1 kg pork baby back ribs, separated
  • 1 kg chicken wings, separated
  • juice of 2 oranges
  • 1-2 cups chicken stock
  • 3-4 spring (green) onions, finely sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm