Mary Berry Sticky Chicken Wings Recipe

Mary Berry Sticky Chicken Wings Recipe

This easy Mary Berry Sticky Chicken Wings Recipe is made with juicy chicken wings, runny honey, dark soy sauce, fresh garlic, ginger, and a hint of sesame oil. The result is an incredibly flavorful and tender appetizer with a sweet and savory glaze that clings to every bite. This recipe is perfect for sharing at a party or as a fun main course for a family dinner, serving 4-6 people.

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Mary Berry Sticky Chicken Wings Recipe Ingredients

  • 2 lbs (about 1kg) chicken wings, tips removed and separated into drumettes and flats
  • 4 tablespoons runny honey
  • 4 tablespoons dark soy sauce
  • 2 cloves garlic, crushed
  • 1-inch piece of fresh ginger, peeled and grated
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • Salt and freshly ground black pepper, to taste
  • Toasted sesame seeds and sliced spring onions, for garnish

How To Make Mary Berry Sticky Chicken Wings Recipe

  1. Prepare the marinade: In a large bowl, whisk together the honey, soy sauce, crushed garlic, grated ginger, sesame oil, and rice vinegar. This combination creates the perfect balance of sweet, salty, and tangy flavors.
  2. Marinate the chicken: Add the chicken wing pieces to the bowl with the marinade. Use your hands or a spoon to toss everything together, ensuring each wing is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or overnight for the best flavor.
  3. Arrange the wings for baking: Preheat your oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper for easy cleanup – this is essential as the glaze will become very sticky. Arrange the chicken wings in a single layer on the prepared baking sheet, making sure not to overcrowd them.
  4. Bake until golden: Bake for 35-45 minutes, turning the wings over halfway through the cooking time. The wings are done when they are cooked through, deep golden brown, and the marinade has formed a sticky glaze.
  5. Garnish and serve: Remove the wings from the oven and transfer them to a serving platter. Garnish with a sprinkle of toasted sesame seeds and sliced spring onions before serving hot.
Mary Berry Sticky Chicken Wings Recipe
Mary Berry Sticky Chicken Wings Recipe

Recipe tips

  • Marinate for Maximum Flavor: While 30 minutes is good, marinating the wings for several hours or overnight allows the flavors to penetrate the meat, making them much more delicious.
  • Line Your Baking Sheet: The honey and soy sauce in the marinade will caramelize and burn onto the pan. Lining your baking sheet with foil or parchment paper is the most important tip for a quick and easy cleanup.
  • Don’t Overcrowd the Pan: Spreading the wings in a single layer with space between them allows the hot air to circulate, which helps them to roast and get crispy. If they are too close together, they will steam instead.
  • Reserve Some Marinade: For an extra sticky finish, you can reserve a few tablespoons of the marinade before adding the raw chicken. Alternatively, pour the leftover marinade from the bowl into a small saucepan, bring it to a rolling boil for 1-2 minutes to ensure it’s safe to eat, and then brush it over the wings in the last 5 minutes of baking.

What To Serve Sticky Chicken Wings

These sticky chicken wings are a fantastic party appetizer on their own, served with plenty of napkins! As a main course, they pair perfectly with simple steamed rice and a side of crunchy Asian-style coleslaw. A refreshing cucumber salad or some steamed greens like bok choy also provide a nice contrast to the rich, savory flavor of the wings.

How To Store Sticky Chicken Wings Leftovers

  • Refrigerate: Store any leftover wings in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven or air fryer at 375°F (190°C) for 5-10 minutes until heated through and crisp.
  • Freeze: It is not ideal to freeze these wings after cooking, as the glaze can become watery upon thawing. It is better to freeze the raw wings in the marinade and then thaw and bake them fresh.

Mary Berry Sticky Chicken Wings Recipe Nutrition Facts

  • Calories: 380 kcal
  • Total Fat: 22g
  • Saturated Fat: 6g
  • Cholesterol: 130mg
  • Sodium: 780mg
  • Total Carbohydrate: 18g
  • Sugars: 16g
  • Protein: 28g

Frequently Asked Questions

  • Can I cook these wings on the grill? Yes, these wings are excellent on the grill. Cook them over medium, indirect heat, turning often to prevent the honey from burning. Brush with extra sauce during the last few minutes of grilling.
  • Can I make these in an air fryer? Absolutely. Place the marinated wings in a single layer in the air fryer basket. Cook at 380°F (190°C) for about 20-25 minutes, flipping them halfway through, until they are crispy and cooked through.
  • Is there a good substitute for honey? If you don’t have honey, you can substitute it with an equal amount of maple syrup for a similar sticky glaze and sweet flavor.

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Mary Berry Sticky Chicken Wings Recipe

Course: Mary Berry
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes
Calories

380

kcal

A Mary Berry-inspired recipe for irresistibly sticky chicken wings. These wings are marinated in a sweet and savory blend of honey, soy sauce, garlic, and ginger, then baked to golden perfection. They are the perfect easy appetizer for parties or a fun weeknight meal.

Ingredients

  • 2 lbs (about 1kg) chicken wings, separated into drumettes and flats

  • 4 tablespoons runny honey

  • 4 tablespoons dark soy sauce

  • 2 cloves garlic, crushed

  • 1-inch piece of fresh ginger, grated

  • 1 tablespoon sesame oil

  • 1 tablespoon rice vinegar

  • Salt and pepper to taste

  • Toasted sesame seeds and spring onions, for garnish

Directions

  • Make Marinade: In a large bowl, whisk together honey, soy sauce, garlic, ginger, sesame oil, and rice vinegar.
  • Marinate Wings: Add the chicken wings to the bowl and toss to coat completely. Cover and refrigerate for at least 30 minutes.
  • Prepare for Baking: Preheat oven to 400°F (200°C). Line a large baking sheet with foil. Arrange the wings in a single layer.
  • Bake: Bake for 35-45 minutes, turning the wings halfway, until they are golden brown, cooked through, and the glaze is sticky.
  • Serve: Garnish with sesame seeds and spring onions before serving hot.

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