Sticky, sweet, juicy. These Sticky Honey Chicken Wings are ideal finger food for game night, movie night or any evening when you want minimal washing up.
Add a crisp green salad if you’re feeling virtuous — or a cold beer if you’re not.
This marinade is the star: honey brings sweetness, white wine vinegar adds brightness, wholegrain mustard and a touch of chilli add warmth. It transforms an inexpensive pack of wings into something special.
Sticky Honey Chicken Wings
The “sticky” comes from runny honey. Start by spooning honey into a large mixing bowl that will comfortably hold all the wings.
If you’re cooking for a crowd, work in batches so every wing is evenly coated.
Sticky Honey Chicken Marinade
Add soy sauce (or tamari), tomato purée, wholegrain mustard, white wine vinegar and olive oil to the honey. If you like heat, stir in a teaspoon of chilli powder — this is optional.
Mix the marinade well, then add the chicken wings. Make sure each wing is well coated — using your hands makes this quick and effective, though a spoon will work if you prefer not to touch the chicken.
If you want to marinate ahead, cover the bowl with cling film and refrigerate for 1–12 hours. The longer the wings sit, the more the flavours will penetrate, but you can also cook them straight away and still get excellent results.
The marinade will give the wings a lovely glossy coating and deep flavour whether you marinate briefly or overnight.
Preheat the oven to 200°C (390°F / gas 6). Arrange the wings on a baking tray in a single layer so they cook evenly. Add 2 teaspoons of water to the remaining marinade, stir, then pour it into the base of the tray with the wings.
How long do I cook chicken wings for?
In an oven preheated to 200°C (390°F), cook the wings for about 30 minutes. Check them near the end of cooking. If the sauce in the tray looks like it may burn or dry out, add a splash of water to prevent sticking and scorching.
When the wings are cooked, transfer them to a serving plate. Scrape the juices and marinade from the pan into a small bowl for dipping. A scattering of green spring onion rings adds colour and a touch of freshness, but it’s optional.
I hope you enjoy this recipe — it’s a favourite for easy entertaining. Jane x
Snack
American
sticky chicken wings
- 2 tbsp runny honey
- 2 tbsp soy sauce – or tamari
- 2 tbsp tomato purée
- 2 tbsp wholegrain mustard
- 1 tbsp white wine vinegar
- 1 tsp chilli powder – optional
- 1 tbsp olive oil
- 1 kg chicken wings
- 2 tsp water
- 2 spring onions – green parts only, sliced into rings
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Choose a mixing bowl large enough to toss the wings. Add honey, soy sauce, tomato purée, wholegrain mustard, vinegar and olive oil. If using, add the chilli powder now.
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Mix well, then add the chicken wings. Toss so each wing is fully coated, using hands or a large spoon.
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Cover and refrigerate for 1–12 hours, or skip this step and cook immediately if short on time.
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Preheat the oven to 200°C (400°F / gas 6).
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Place the wings on a baking tray in a single layer, skin side up.
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Add 2 tsp water to the remaining marinade, mix, then pour into the base of the tray.
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Bake for 30 minutes. Toward the end of cooking, if the pan sauce looks like it might burn, add a splash more water.
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Serve the wings on a plate, scatter with spring onion if using, and spoon the pan juices into a small bowl for dipping. Enjoy!
