Mama Lam’s Malaysian Hot Sauce Spicy Chicken Wings

November 30, 2020

Mama Lam’s Malaysian Hot Sauce adds a bit of spicy and savory to your dish, at the same time! Made with chilis and a tiny bit of shrimp paste, it’s perfect for some chicken wings. These wings are baked, instead of fried, which makes them crispy without being greasy. In the end, you get a delicious spicy crunch


2 packs antibiotic-free Local Roots Chicken Wings

For the Coating

1/2 cup Local Roots all purpose flour

1 tsp. salt

1 tsp. black pepper

1 tsp. red pepper flakes

1 tsp. garlic powder

For the Sauce

1/4 cup water

1/3 cup ketchup

1 ½ tbsp. Mama Lam's Hot Sauce

1 ½ tbsp. Local Roots honey

2 ½ tbsp. agave nectar

some garlic powder


  1. Heat your oven to broil.
  2. In a mixing bowl, combine flour, salt, black pepper, red pepper flakes, garlic powder for coating.
  3. Dip the chicken wings into the coating and set aside.
  4. Place the coated wings on a wire rack sheet pan.
  5. Broil the coated wings for 20 minutes. Flip the wings once after 10 minutes.
  6. While the wings are broiling, make the sauce by combining ¼ cup water, ⅓ cup ketchup, 1 ½ hot sauce, 1 ½ honey, 2 ½ agave nectar and a dash of garlic powder. Let it simmer for 15 minutes. Set aside until wings are finished boiling.
  7. Remove wings from oven and lower the heat to 425 degrees F.
  8. Dip the wings in the sauce and place back on the wire rack.
  9. Bake the wings for 10 minutes on one side.
  10. Flip the wings and baste it with the sauce. Bake it for another 10 minutes.
  11. Serve it up!

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