With a deliciously sticky sweet and spicy glaze these finger-licking chicken wings are great for serving a hungry crowd on a budget. You’ll find bumper packs of wings in most large supermarkets – just trim off the bony wing tips and cut through the joint before marinating. For an extra crispy glaze roast for half the time stated then pop under a hot grill or on a medium-hot barbecue for the remaining cooking time, turning frequently until cooked through and lightly charred in places.
- 1kg chicken wings
- 6tbsp tomato ketchup
- 2tbsp Worcestershire sauce
- 2tbsp sunflower oil
- 1tbsp honey
- 2tsp Dijon mustard
- 1 garlic clove, crushed
- Soured cream and celery sticks, to serve
To start this chicken wing recipe use a sharp knife to remove and discard the wing tips from each chicken wing and then cut each wing in half at the joint. Place in a single layer in a shallow non-metallic dish.
Mix together the ketchup, Worcestershire sauce, oil, honey, mustard and garlic in a bowl. Pour the marinade over the chicken and turn to coat completely. Cover and leave to marinate at room temperature for 1-2 hrs (or overnight in the fridge).
Preheat the oven to 190°C/375°F/Gas Mark 5. Place the chicken wings on a metal rack set over a large roasting tray. Roast for 25-30 mins until cooked through. Serve with soured cream and celery sticks.
Top tip for making Buffalo wings
This barbecue marinade can be used with spare ribs, chicken drumsticks or meaty kebabs too.