Spicy chicken wings

(27 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Spicy chicken wings
Spicy chicken wings
  • Serves: 4

  • Prep time:

    (plus 2-24 hours for marinading)
  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Quick and easy to make, these irresistibly sticky chicken wings are perfect for parties, picnics or simply as a supper time treat


  • 6 tbsp hoisin sauce
  • 2 tbsp sesame oil
  • 4 tbsp runny honey
  • 3 tbsp hot chilli sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp grain mustard
  • 24 chicken wings


  1. To start this chicken wing recipe place all the ingredients except the chicken in a large bowl and mix thoroughly, then transfer to a large resealable food bag. Add the chicken wings, seal the bag and turn, massaging the wings to make sure they are completely covered with a generous amount of marinade. Ensure the bag is well sealed, put it into a large bowl and place in the refrigerator to marinate for between 2 and 24 hours.
  2. Remove the chicken from the refrigerator and bring to room temperature.Meanwhile, preheat the oven to 220ºC/425ºF/gas mark 7.
  3. Space out the wings on an oven tray lined with greaseproof paper and cook in the oven for 20–25 minutes, until deliciously crispy and sticky,turning once. To test they’re done, pierce a wing through the thickest part right to the bone with a small, sharp knife. The juices should run clear; if there is any trace of pink, return to the oven for a couple of minutes, then test again.
  4. Watch your fingers, as the chicken wings will be very hot and you won’t resist them for long!

Tana's Kitchen Secrets by Tana Ramsay is published by Mitchell Beazley at £19.99 - see

Your rating

Average rating

  • 3
(27 ratings)

Your comments

comments powered by Disqus

FREE Newsletter