Sticky chicken wings

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

Ingredients

Metric

Imperial

Chicken wings

Marinade

Method

1
In a large bowl, whisk together all the ingredients for the marinade
2
Place the chicken wings into the marinade, coating the meat evenly. Leave to marinate overnight
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
First published in 2015

Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.

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