You can make these on a barbecue too, just ensure the chicken is cooked through and there are no pink bits before serving up. The glaze is so simple to make, you can whip up double portions if you’re expecting a big group of guests round, so there’s plenty of chicken to go round for everyone.
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How to make Sticky, Spicy Chicken Wings
- 4tbsp tomato ketchup
- 4 garlic cloves, crushed
- 6tbsp honey
- 6tbsp soy sauce
- 2tsp chilli flakes
- 2tbsp Dijon mustard
- 1.5kg free-range chicken wings
Simply mix all the ingredients apart from the chicken together. Pop the chicken and marinade in a ziplock bag and leave to marinate in the fridge for at least 2 hours – but they will happily sit there for up to 48 hours.
Heat the oven to 180C fan, gas 6. Line a roasting tin with a double layer of foil (you’ll thank us later when it comes to the washing up!). Arrange the chicken and all the marinade in a single layer and roast for 35-40 minutes or until browned and bubbling. Baste again with the marinade halfway through cooking. Sprinkle over some sea salt and black pepper, to serve.