Sticky Whisky Chicken Wings

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  • 12 chicken wings, seperated into wingettes and drumettes
  • 1 cup plain flour
  • 1 tbsp salt
  • 1 tbsp paprika
  • 1/2 tbsp cayenne
  • 1/2 tbsp black pepper
  • 2 eggs, whisked
  • 1/2 cup whisky
  • 1/2 cup tomato ketchup
  • 1/2 red pepper jelly (or redcurrant jelly)
  • 1/4 cup brown sugar
  • 1/4 cup cider vinegar
  • 1/2 tsp garlic powder
  • sunflower oil, for shallow frying


  1. Heat your oil to 175°C.
  2. Mix together your flour, paprika, cayenne, black pepper and salt. Dunk your chicken wings into the whisked egg then into the flour mixture. Shake off excess flour.
  3. Fry for 7 or 8 minutes, in 2 batches. They should be nicely golden and crisp but nicely tender and cooked through.
  4. While your chicken is frying, pop all of your sauce ingredients into a saucepan and bring to the boil. Cook for 5 minutes on high to reduce.
  5. Drain your chicken and pop on a baking tray. Glaze with your sauce.
  6. Grill for 2 minutes to nicely adhere the glaze to the wings.
  7. Get involved!!