These oven-baked wings start with a one-hour salt and sugar brine, which seasons the meat through to the bone and keeps it juicy at 180°C (350°F). Split each flat between the two bones before brining; the pieces cook evenly and the bones pull out cleanly at the table. The sauce blends plain yogurt with tomato paste, sriracha, soy sauce and mustard. Yogurt is the quiet workhorse here: it helps the coating cling and bakes into a soft glaze rather than sliding off. After 25 minutes the wings should look glossy and golden, and the meat should slide off the bone with barely a tug.
Instructions
- 1
Take 800 g of chicken wing flats. Sharpen your knife, then split each flat down the middle between the two bones for even cooking and easy bone removal.
- 2
Place the wing pieces in a jar or container.
- 3
Mix the brine: 1 tbsp salt, 1 tbsp sugar, 2 bay leaves, and 7 black peppercorns in 500 ml cold water. Stir until dissolved. Pour over the wings.
- 4
Seal and refrigerate for at least 1 hour — overnight is even better. The brine makes the meat more flavorful and easier to pull off the bone.
60:00 - 5
Make the sauce: combine tomato paste, yogurt, sriracha, soy sauce, and mustard. Season with salt, garlic powder, and red chili powder. Mix until smooth.
- 6
Drain the brined wings well. Toss them into the sauce, coating every piece thoroughly — no dry spots.
- 7
Line a baking tray with parchment. Lay out the coated wings in a single layer. Bake at 180°C / 350°F for 25 minutes until golden and glossy.
25:00 - 8
The meat should slide off the bone easily. Serve immediately — bold, sticky and finger-licking good.
Watch the video
Notes from our kitchen
Splitting each flat between the two bones takes a minute with a sharp knife, but it pays off twice: the pieces bake evenly and the bones twist out cleanly once cooked. We give the brine at least an hour; overnight is better, and you can taste the difference right at the bone.
Drain the wings properly before saucing. When we rush that step, the extra water thins the yogurt coating and it slides off in the oven instead of setting into a glaze. We pull the tray at 25 minutes, once the surface turns glossy and deep golden and the meat gives with no resistance.
Variations
- Air fryer version. The sauced wings work well in an air fryer at 180°C (350°F) for 18–22 minutes. Turn them once and leave space between pieces so they glaze rather than steam.
- Tame the heat. Leave out the red chili powder and swap the sriracha for a mild chili sauce or ketchup. The tomato, soy and mustard base still gives the glaze plenty of tang.
- Make it ahead. Both the brine and the sauce can be made a day early. Brine the wings overnight, keep the sauce covered in the fridge, then toss and bake just before serving.
- Yogurt swaps. Sour cream stands in well for plain yogurt. Thick Greek yogurt also works; loosen it with a splash of water so the coating spreads evenly over every piece.
Frequently Asked Questions
Why brine the wings?
A simple salt-sugar brine seasons the meat right through and keeps it juicy, so the wings stay tender and the meat slides off the bone after baking.
Why yogurt in the sauce?
Yogurt makes the coating cling and tenderises the meat, while the tomato, sriracha and mustard add tang and heat — together they caramelize into a sticky glaze.
Can I air-fry them?
Yes — air-fry the sauced wings at 180°C for about 18–22 minutes, turning once, until golden and sticky. Space them out so they crisp rather than steam.