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Sticky chicken wings
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These sticky chicken wings from Mark Dodson make irresistible finger food, and are sure to disappear pretty quickly if served at a party. The delicious marinade has Asian-inspired flavours from soy sauce and five-spice, while the orange juice, honey and brown sugar create the perfect sweet, sticky, almost caramelised coating.
First published in 2015
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Ingredients
Metric
Imperial
Chicken wings
- 1.8kg chicken wings
Marinade
- 100ml of light soy sauce
- 125ml of orange juice
- 100g of clear runny honey
- 80g of soft brown sugar
- 1 tsp five-spice powder
- 40ml of sesame oil
SAVE RECIPE
Method
1
In a large bowl, whisk together all the ingredients for the marinade
- 100ml of light soy sauce
- 125ml of orange juice
- 1 tsp five-spice powder
- 100g of clear runny honey
- 80g of soft brown sugar
- 40ml of sesame oil
2
Place the chicken wings into the marinade, coating the meat evenly. Leave to marinate overnight
- 1.8kg chicken wings
3
Preheat the oven to 200°C/gas mark 6. Reduce the temperature slightly and loosely cover with tin foil if you are using a fan assisted oven (you may need to remove the cover in order to colour the wings)
4
Place the wings and marinade into a roasting tray, making sure the wings are evenly spread and covered in the marinade
5
Roast the chicken wings in the oven for approximately 1 hour, stirring the wings every 10 minutes or so to ensure they cook evenly
6
The juices and marinade in the pan will reduce a little during the cooking process, however, if the wings are cooked but not sticky - pour the liquid into a pan and boil until syrupy
7
Remove the wings from the oven and pour over the reduced sauce. Serve immediately
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