Sticky Honey Garlic Roasted Chicken Wings with Sweet Potato Wedges — Cut with HUUSK Forged Utility Knife
JapanHuuskSticky, sweet-savoury honey garlic chicken wings are a universal crowd-pleaser, and pairing them with crispy roasted sweet potato wedges turns a snack into a complete meal. The HUUSK hand-forged utility knife, with its finger-hole handle for extra control, is the ideal tool for portioning wings and cutting through dense sweet potatoes.
Ingredients (serves 3–4):
- 1kg chicken wings (about 12–14 wings)
- 2 medium sweet potatoes (orange-fleshed)
- 4 tbsp honey
- 4 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp smoked paprika
- 2 tbsp olive oil (divided)
- Sea salt and freshly ground black pepper
- Fresh thyme or parsley (for garnish)
- Sesame seeds (optional)
- 1 HUUSK hand-forged utility knife
Step 1 — Cut the chicken wings.
Pat the chicken wings dry.
Place a wing on the cutting board and locate the two joints —
one between the drumette and the flat, and one between the flat and the wingtip.
Take your HUUSK hand-forged utility knife,
insert your index finger through the circular finger hole for a secure,
controlled grip, and slice cleanly through each joint to separate the wing into three pieces.
Discard or freeze the wingtips for stock.
The knife's sharp forged edge cuts through cartilage and skin in one clean stroke.
Step 2 — Cut the sweet potato wedges.
Scrub the sweet potatoes clean (no need to peel).
Cut each potato in half lengthwise, then cut each half into 4–6 thick wedges of similar size.
The finger-hole handle on the HUUSK utility knife gives you extra leverage and control when applying downward pressure through the dense, firm sweet potato flesh.
Toss the wedges with 1 tablespoon olive oil, salt and pepper.
Step 3 — Make the honey garlic marinade.
In a large bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, smoked paprika and the remaining 1 tablespoon olive oil.
Add the chicken wing pieces and toss until every piece is generously coated.
Let them marinate for at least 20 minutes (or up to 4 hours in the refrigerator for deeper flavour).
Step 4 — Roast the sweet potatoes.
Preheat the oven to 220°C (425°F).
Arrange the sweet potato wedges in a single layer on a baking tray lined with parchment paper.
Roast for 20 minutes, then flip and roast for another 15 minutes until golden and crisp at the edges.
Step 5 — Bake the chicken wings.
While the sweet potatoes roast, arrange the marinated chicken wings on a separate baking tray lined with parchment, skin-side up.
Bake for 25 minutes, then brush the wings with any remaining marinade and bake for another 10–15 minutes until the skin is caramelised, sticky and deeply golden.
The sugar in the honey will caramelise and create that irresistible glossy coating.
Step 6 — Serve.
Transfer the honey garlic wings and roasted sweet potato wedges to a large serving platter.
Garnish with fresh thyme or parsley leaves and a sprinkle of sesame seeds (if using).
Serve hot, with extra napkins — these wings are deliciously sticky.
