Hairy Bikers American Chicken Wings Recipe

This sticky, tangy Hairy Bikers American Chicken Wings recipe is made with a homemade Creole rub and a rich honey glaze, ready in just under an hour. The real magic happens in the final ten minutes of baking, when the sauce bubbles up and caramelizes into a glossy, finger-licking coating that clings to every piece. I love making these for game nights because they deliver that authentic diner flavour without the hassle of a deep fat fryer.

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Better Than Takeaway

I used to think the only way to get proper restaurant-quality wings was to deep fry them until they were dangerously hot, but this recipe completely changed my mind. By roasting the wings with a dry rub first, the skin renders out its fat and becomes beautifully crisp before you even add the sauce.

My first attempt at sticky wings was a disaster because I added the glaze too early, resulting in a burnt, black mess on the baking tray. The lesson here is strictly timing; adding the sweet, tomato-based sauce only for the final blast of heat ensures you get that perfect sticky finish without scorching the sugars.

Hairy Bikers American Chicken Wings Recipe Ingredients

For the Wings:

• 900g chicken wings (tips removed)
• 2 tsp sunflower oil
• 2 tbsp Creole seasoning (or a mix of paprika, cayenne, thyme, and oregano)

For the Basting Sauce:

• 6 tbsp tomato ketchup
• 2 tbsp clear honey
• 1 tbsp cider vinegar
• 1 tbsp Worcestershire sauce

For the Blue Cheese Dip:

• 75g Stilton cheese (crumbled)
• 100g soured cream
• 3 tbsp mayonnaise

How To Make Hairy Bikers American Chicken Wings Recipe

1. Prep the wings: Preheat your oven to 200°C (400°F) and brush a large baking tray with a little oil. Using sturdy kitchen scissors, cut the wing tips off (discard or freeze for stock) and slice through the main joint to separate the drumette from the flat.
2. Season the meat: Place the prepared wings in a large bowl or plastic food bag. Add the sunflower oil and the Creole seasoning, then toss everything together until the chicken is evenly coated in the spices.
3. First bake: Spread the wings out in a single layer on your oiled baking tray. Roast in the centre of the oven for 20 minutes to start crisping the skin.
4. Turn and roast: Remove the tray, flip each wing over using tongs, and return them to the oven for another 20 minutes until they are cooked through and golden.
5. Make the glaze: While the chicken cooks, mix the ketchup, honey, cider vinegar, and Worcestershire sauce in a small bowl until smooth.
6. Glaze and finish: Pour the basting sauce over the hot wings and toss them on the tray to coat thoroughly. Bake for a final 10 minutes until the sauce is sticky and bubbling.
7. Make the dip: Mash the Stilton in a bowl with a fork, then stir in the soured cream and mayonnaise until combined but still slightly chunky. Serve immediately with the hot wings.

Recipe Tips

• Cut through the joint: When separating the wings, wiggle the joint to find the sweet spot where the bones meet. If you cut through the cartilage, your knife should slide through easily without hacking at the bone.
• Watch the sugar: The honey and ketchup in the glaze can burn quickly if left too long. Keep an eye on them during the final 10 minutes—you want bubbling and sticky, not black and bitter.
• DIY Creole Spice: If you can’t find a pre-made Creole blend, mix 3 tsp paprika, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp black pepper, and 1/2 tsp cayenne pepper.
• Don’t overcrowd: Use two trays if necessary. If the wings are touching, they will steam instead of roast, and you’ll miss out on that essential crispy texture.

What To Serve With American Chicken Wings

These wings are rich and spicy, so they need something cool and crisp to balance the heat. Classic celery sticks are non-negotiable for dipping into the blue cheese sauce, acting as a refreshing palate cleanser between bites.

For a full American diner feast, serve these alongside sweetcorn cobs dripping with butter or a crunchy red cabbage coleslaw. A bowl of seasoned potato wedges or fries also works brilliantly to mop up any extra sticky sauce left on the tray.

How To Store

Leftover wings can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking tray in a hot oven (180°C) for 10-15 minutes until piping hot and sticky again; microwaving will make them rubbery.

FAQs

• Can I use drumsticks instead of wings? Yes, you can use chicken drumsticks, but you will need to increase the initial cooking time by about 10-15 minutes to ensure the meat is cooked through before adding the glaze.
• Is this recipe very spicy? The heat level depends entirely on your Creole seasoning. If you are making your own blend, you can control the spice by reducing the amount of cayenne pepper or omitting it entirely for a kid-friendly version.
• Can I make the wings ahead of time? You can season the wings and keep them in the fridge for up to 24 hours before cooking. However, it is best to roast and glaze them fresh, as the crispy skin softens once cooled.
• What if I don’t like blue cheese? If Stilton is too strong for your taste, you can swap the dip for a ranch dressing or a simple garlic and herb dip made with Greek yoghurt and chives.
• Do I need a wire rack? While a wire rack can help with air circulation, this specific recipe works well directly on the tray because the wings end up tossed in a sticky sauce anyway.

Nutrition

• Calories: 512 kcal
• Total Fat: 35g
• Saturated Fat: 11g
• Cholesterol: 130mg
• Sodium: 875mg
• Total Carbohydrate: 22g
• Protein: 28g

Try More Recipes:

• Hairy Bikers Chicken Enchiladas Recipe
• Hairy Bikers Beef Enchiladas Recipe
• Hairy Bikers Cod Wrapped In Parma Ham Recipe