Dinner

Chicken Wings with Chilli & Date Caramel Recipe

ByHailey Reed December 1, 2025December 1, 2025

Introduction

These chicken wings with chilli and date caramel offer a perfect balance of spicy, sweet, and tangy flavors. Crispy on the outside and sticky with a rich glaze, they make a delicious appetizer or snack for any gathering.

The image shows a metal baking tray filled with about a dozen crispy chicken wings covered in a sticky, dark red barbecue sauce with some caramelized spots. The wings are placed close together, creating a textured, shiny layer that stands out against the light-colored tray. On the left side, a woman's hand is partially holding a white plate with some flatbread resting on it. In the top left corner, there is a white bowl with a fresh salad consisting of green cucumber, red pomegranate seeds, and grains, adding a mix of textures and colors. A white marbled surface underneath completes the setup, with a clear glass of pink drink placed on the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg chicken wings
1 tbsp ground cumin
2 tsp sumac
2 tbsp plain flour
1 tbsp vegetable oil
6 dates, stoned
2 red chillies, deseeded, plus 1 thinly sliced to serve
150g light brown soft sugar
150ml red wine vinegar
2 tsp sesame seeds, toasted

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the chicken wings in a large bowl and toss them with ground cumin, sumac, plain flour, and plenty of seasoning until evenly coated.
Step 2: Spread the wings out on a large baking tray, drizzle with vegetable oil, and cook in the oven for 35 minutes, turning halfway through to ensure even cooking.
Step 3: While the wings are baking, prepare the glaze. Combine the dates, deseeded chillies, light brown sugar, red wine vinegar, and 100ml water in a food processor and blitz until smooth.
Step 4: Pour the mixture into a saucepan and simmer for about 5 minutes until it thickens and becomes glossy.
Step 5: Remove the wings from the oven and brush them generously with the date and chilli glaze. Sprinkle with toasted sesame seeds.
Step 6: Return the wings to the oven for an additional 10 minutes, turning and brushing with more glaze after 5 minutes to develop a sticky finish.
Step 7: Serve the wings topped with the thinly sliced chilli for a fresh, spicy touch.

Tips & Variations

For extra heat, leave some of the chilli seeds in or add a pinch of chilli flakes to the glaze.
Replace plain flour with gluten-free flour for a gluten-free version.
If you don’t have red wine vinegar, apple cider vinegar works well as a substitute.
Add a squeeze of fresh lime juice to the glaze for a zesty twist before brushing onto the wings.

Storage

Store any leftover wings in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through to maintain crispiness and glaze stickiness.

How to Serve

A metal tray filled with a dozen crispy, glossy chicken wings covered in a sticky, dark red sauce with slightly charred edges, placed on a white marbled surface. To the left, a woman's hand is holding a piece of white pita bread, and nearby is a white bowl filled with a colorful salad made of grains, green herbs, and red pomegranate seeds. On the right side, there is a clear glass with a pink drink inside, and the edge of a white plate is visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, you can use frozen chicken wings. Make sure to thaw them completely and pat them dry before seasoning and cooking to ensure they crisp up properly.

How spicy are these wings?

The heat level can be adjusted by how many chilli seeds you include. Removing the seeds results in a milder flavor, while leaving them in or adding extra chillies will boost the spice.