Very Sticky Chicken Wings

Very Sticky Chicken Wings

These chicken wings make a great starter or can be served as a main course for 4. Watch them fly off the plate when served warm at a party; sweet and sticky with an oriental inspired marinade. Perfect hot buffet finger food – just make sure you have plenty of napkins!


  • 2kg chicken wings
  • 100ml of gluten and wheat free light soy sauce
  • 125ml of orange juice
  • 100g of runny honey
  • 75g of soft brown sugar
  • 1 tsp five-spice powder
  • 40ml of sesame oil
  • Zest and juice of a lime


Serves: 8

Diet: Gluten and Wheat Free

Cuisine: Asian

Type: Starter


Prep time: 10 mins Cook time: 60 mins

In a bowl, mix together the soy sauce, orange juice, honey, zest and juice of a lime, oil, five-spice and sugar for the marinade.

Place all the chicken wings into the marinade, giving them a really good mix so that the meat is evenly coated. Ideally leave to marinate overnight in the fridge. If you are short on time, leave to marinade for at least 4 hours.

Preheat the oven to 200°C, 180°C fan, gas mark 6.

Place the chicken wings and marinade into a large roasting tin and make sure they are evenly spread and covered in the marinade.

Roast the chicken wings for around 1 hour, making sure you stir them every 10 minutes to ensure that they cook evenly.

Serve immediately.

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