Sticky Sweet Garlic & Soy Chicken Wings – Fructose Free
This recipe is developed in honour of my young nephew Fletcher, who’s favorite meal is ‘Honey Soy Chicken Wings’ (honey being half fructose).  As requested by his mother, who would like to fool him with a fructose free version, since the dish is in high rotation on their household dinner menu.  So, after many trial versions,  I propose this Sticky Sweet Garlic & Soy Chicken Wings as a ‘he’ll never miss it’ alternative.
Who am I kidding?  I am also a sucker for a sticky sweet chicken wing… I was kind of doing it for myself, too.




I love chicken wings.  I always have.  There are times

when a person wants none of this skinless, boneless, easy access business.  Bring on the full-fat, skin-on, bones-in wing.  Knife and fork need not apply.  This is a job for hands-on messy fingers.  My kids call it a ‘picky dinner’

(in reference to the no utensils aspect …you pick it up with your hands).

A nice restaurant might serve this dish with a finger bowl and a wedge of lemon, but at our house we suffice with a low brow paper napkin.  Or an even lower brow baby wipe (which are always found within arms reach of our table, due to a very grubby small person who resides here, and they are surprisingly effective when put to this sort of clean up duty).  
Or, if nobody is looking, licking our fingers.  The lowest brow technique of all.  That’s how posh we are.  
Well, that doesn’t make us sound very civilized.  Perhaps we could consider having finger bowls on the table if we ever serve this to guests?

I trialed an embarrassing number of versions before coming up with a share-worthy combination.  I actually lost count (10 or more, I would guess), and the resulting page of my yellow kitchen notebook which is devoted to this recipe is an impressive study in rub-outs and scribbles.  They were all quite tasty, but the marinade kept slipping off the chicken.  Not thick and sticky enough… I wanted a marinade with superior chicken adherence.  I tried a bunch of different things, but didn’t want to resort to adding flour.  Eventually, I had a little xanthan gum brainwave.  And finally got my thick and sticky sweet soy marinade.


Watch these wings carefully as they bake… they are quite keen to move a step beyond caramelizing, and just be burnt.  Mine needed to be covered with aluminium foil for about half of the cooking time.


Sticky Sweet Garlic Soy Chicken Wings
A fructose free, thick and sticky version of honey soy chicken marinade
  1. 3 Tbsp (40 gr) soy sauce (I use Kikkoman)
  2. 1 Tbsp apple cider vinegar
  3. 1/4 cup (80 gr) rice malt syrup
  4. 1 Tbsp (20 gr) glucose syrup
  5. 1 1/2 tsp salt
  6. 1 tsp garlic powder
  7. 1/2 tsp ginger
  8. 1/8 tsp pure non-bitter stevia powder
  9. 1/4 tsp xanthan gum
  10. 2 kg chicken wings
  1. 1. Measure and add soy sauce, vinegar, rice malt syrup, and glucose syrup to a bowl. Mix using a small whisk or fork
  2. 2. Add salt, garlic powder, ginger and stevia. Whisk till combined.
  3. 3. Add xanthan gum, and whisk till smooth.
  4. 4. Separate chicken wings into sections (if that's not already been done before buying). Discard wing tips.
  5. 5. Put wings in a big bowl, and pour the marinade over, and stir till all chicken wings are coated.
  6. 6. Cover the bowl with glad wrap, and place in fridge to marinade for at least 2 hours before baking.
  7. 7. Preheat oven to 180C (356F). Cover a very large, or two smaller oven trays with baking/parchment paper. Spread wings in a single layer, and bake for 50 - 60 mins (or till done to your liking ... I like mine very well done). Turn trays half way through baking.
  8. 8. Check every 10 minutes during the last half hour of baking. Cover with foil to avoid burning if they start looking too dark.
  1. This marinade could be used for larger chicken pieces or a stir fry also.
Red Hill Recipes

%d bloggers like this: