In our house, Friday nights have always been about no-nonsense, minimum preparation food, and these chicken wings are exactly that. Juicy and succulent, spiced up with a hint of chilli, they will have you licking your fingers and reaching for ‘just one more’.
These chicken wings are so quick and easy to prepare
They are so quick to make – it’s just a matter of mixing the marinade and adding the wings. And while the chicken wings are marinading, you’ll have time to enjoy a glass of your favourite tipple! A great start to the weekend.
Make them even easier
To make it even faster to get them to the table, I tend to prepare the marinade in advance and then chop up the chicken wings, pour everything into a large freezer bag and leave it in the freezer until I’m ready to use them. The frozen chicken wings will defrost quickly in the microwave – I use easy defrost for 10 minutes – and then it’s just a matter of shaking them out into a foil-lined baking sheet. (You don’t need to line your baking sheet with foil – but it does save on the washing up). The chicken wings don’t need any extra oil for cooking – the marinade takes care of that.
Here’s the recipe – enjoy!
Sticky Chicken Wings
- 1 kg chicken wings tips discarded and wings separated into two pieces
- 2 Tablespoons olive oil
- 4 Tablespoons runny honey
- 6 Tablespoons dark soy sauce
- 1 inch piece of ginger - grated
- 2 cloves of garlic - finely chopped
- 1 teaspoon chilli flakes
- Salt and pepper to taste
- Pre-heat the oven to 220 degrees F
- Chop the tips off the wings and discard
- Cut the wings into two pieces through the joint
- Combine the remainder of the ingredients into a bowl and toss in the chicken pieces, making sure each piece is nicely coated
- Cover the bowl with cling film and leave in the fridge to marinade for half an hour or so
- Tip the chicken wings and marinade onto a foil-lined baking sheet and spread out so they are evenly spaced
- Bake for 20 minutes then turn them over, baste with the juices and bake for another 15 minutes until they are nicely golden brown and sticky
- Serve with a fresh green salad, and crusty bread to mop up the sticky residue
- You can easily adapt the recipe to feed more people - just double up on the marinade ingredients. I'd be careful about doubling the chilli - adjust that according to your taste.
- You can substitute the fresh ginger and garlic for a couple of squeezes of garlic or ginger from a tube, but in my opinion, fresh does taste better.