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.
This barbecue marinade can be used with spare ribs, chicken drumsticks or meaty kebabs too.