This Mary Berry Sticky Chicken Wings Recipe is a sticky and easy recipe, which is made with honey and soy sauce. It’s a great choice for game day or parties, ready in about 1 hour 10 minutes.
Mary Berry Sticky Chicken Wings Ingredients
- 2.5 lbs chicken wings, separated into flats and drumettes
- 1 tbsp Olive Oil
- Salt and freshly ground black pepper
For the Sticky Glaze:
- ½ cup Honey (or golden syrup)
- ⅓ cup Soy Sauce (light)
- 2 cloves Garlic, crushed or finely grated
- 1-inch piece Fresh Ginger, peeled and grated
- 1 tsp Sesame Oil
- 1 tbsp Tomato Ketchup (optional, for body and tang)
For Garnish (Optional):
- Toasted sesame seeds
- 2 Spring onions (scallions), thinly sliced
How To Make Mary Berry Sticky Chicken Wings
- Preheat Oven and Prep Wings: Preheat your oven to 400°F (200°C). Pat the chicken wings completely dry with paper towels (this is key for crispy skin). Place the wings in a large bowl.
- First Bake (To Render Fat): Drizzle the wings with olive oil and season generously with salt and pepper. Toss to coat. Spread the wings in a single layer on a wire rack set over a foil-lined baking sheet. Bake for 30-35 minutes, or until the skin is golden and starting to crisp.
- Make the Sticky Glaze: While the wings are baking, combine all the glaze ingredients (honey, soy sauce, garlic, ginger, and sesame oil) in a small bowl and whisk until smooth.
- Drain and Glaze: Remove the wings from the oven. Carefully remove the wire rack and drain any rendered fat from the foil-lined pan. (Alternatively, transfer wings to a clean bowl). Pour about half of the sticky glaze over the wings and toss until every wing is fully coated.
- Second Bake (To Get Sticky): Place the glazed wings back on the wire rack. Return to the oven and bake for another 15-20 minutes. Halfway through, brush or drizzle the remaining glaze over the wings. They are done when the glaze is bubbly, caramelized, and sticky.
- Garnish and Serve: Let the wings rest for 5 minutes. Transfer to a serving platter and garnish with toasted sesame seeds and sliced spring onions before serving hot.
Recipe Tips
- How do I get extra crispy wings? There are two secrets: pat them very dry with a paper towel before oiling, and bake them on a wire rack. The rack allows the hot air to circulate and the fat to drip away, crisping the skin all over.
- Can I make these in an air fryer? Yes. Cook the seasoned wings in the air fryer at 380°F (190°C) for about 20-25 minutes, shaking the basket halfway. Once crispy, toss them in the prepared glaze, return to the air fryer, and cook at 400°F (200°C) for 3-5 minutes until the glaze is sticky.
- What’s the difference between honey and golden syrup? Honey will give a more floral, complex flavor. Golden syrup (very common in British baking) will provide a clear, caramel-like sweetness. Both work perfectly for a sticky glaze.
- How to make them spicy? Add 1-2 teaspoons of sriracha, chili-garlic sauce, or a pinch of red pepper flakes to your glaze mixture.
What To Serve With Sticky Chicken Wings
These wings are a perfect appetizer or party food.
- Blue Cheese Dip or Ranch Dressing
- Crisp Celery and Carrot Sticks
- A light, creamy coleslaw
- Fries or Potato Wedges
How To Store Sticky Chicken Wings
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: The best way to reheat wings and keep them crispy is in an oven or air fryer. Place them on a rack at 350°F (175°C) for 5-10 minutes until warmed through and the glaze is bubbly again. Microwaving will make them soft.
Mary Berry Sticky Chicken Wings Nutrition Facts
(Per serving, based on 6 appetizer servings)
- Calories: ~430 kcal
- Total Fat: 25g
- Saturated Fat: 7g
- Cholesterol: 140mg
- Sodium: 980mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the secret to making wings sticky, not soggy?
The two-part baking process. The first bake is only with oil and salt to render the fat and dry out the skin. The sugary glaze is added only for the last 15-20 minutes. If you add the glaze too early, the sugar will burn before the wings are cooked.
Can I use marmalade instead of honey?
Yes, absolutely. Orange marmalade is a classic Mary Berry ingredient and makes a fantastic sticky glaze. It will add a lovely, slightly bitter citrus note that cuts through the richness.
Should I cover the wings with foil when baking?
No. Baking uncovered is essential. Covering them would steam the wings and make the skin very soft and soggy.
Try More Recipes:
- Mary Berry Chicken Leek And Mushroom Pie
- Mary Berry Chicken Curry With Coconut Milk Recipe
- Mary Berry Chicken And Bacon Pie Recipe
Mary Berry Sticky Chicken Wings Recipe
Description
The ultimate party wings: baked until crispy, then tossed in a sweet and savory honey-soy glaze that caramelizes into a perfectly sticky coating.
Ingredients
Glaze:
Garnish:
Instructions
- Preheat oven to 400°F (200°C). Pat wings dry.
- Toss wings with oil, salt, and pepper. Bake on a wire rack over a pan for 30-35 minutes until golden.
- While baking, whisk all glaze ingredients in a small bowl.
- Remove wings, drain any fat. Toss wings in a clean bowl with half the glaze.
- Return wings to the wire rack. Bake for 15-20 minutes, basting with the remaining glaze halfway.
- The glaze should be bubbly and caramelized.
- Rest for 5 minutes, then garnish with sesame seeds and spring onions to serve.
Notes
- Patting the wings completely dry with a paper towel is the most important step for crispy skin.
- Baking on a wire rack is crucial. It lets the fat drip away and allows the hot air to crisp the entire wing.
- Don’t add the sugary glaze until the last 15-20 minutes of cooking, otherwise it will burn before the chicken is cooked through.
Mary Berry Sticky Chicken Wings Recipe
