Sticky, sweet, juicy. These Sticky Honey Chicken Wings are perfect finger food for game night, film night or lazy-can’t-be-bothered-with-washing-up-night.
Add a green salad if you’re feeling angelic. Beer if you’re not.
The marinade on these chicken wings is utterly delicious.
Sweet from the honey. Sharp from the vinegar. And warm from the mustard and chilli.
And it will turn a cheap as chips box of chicken wings into a meal fit for a King.
Sticky Honey Chicken Wings
The sticky part of this recipe comes from runny honey.
Spoon the honey into a mixing bowl, one that’s big enough to easily fit all your chicken wings.
If you’re making a gigantic batch to feed a crowd, you may wish to make them in batches.
Sticky Honey Chicken Marinade
Add the soy sauce, tomato puree, wholegrain mustard, vinegar and the oil.
I also like to add chilli powder to mine, but this is entirely optional.
So feel free to leave it out if you’re not a fan.
Give those flavours a good stir, then tip in your chicken wings.
You want each wing to get a good coating of the marinade, so take your time.
Using your hands isn’t necessary to get the flavours all mixed up, but it’s much easier!
If you’re marinating your chicken ahead of time, you can now cover the bowl with cling film and pop it in the fridge.
Leave it for anywhere between 1 to 12 hours.
The flavours of the marinade will permeate deep into the chicken and give a wonderful end result.
However, I have cooked this recipe immediately too, and it still tastes extremely good.
So don’t worry if you don’t have time for the marinade to work deeper into the chicken.
Preheat the oven to 200°C or 390°F.
Lay your wings out on a sheet pan or baking tray in a single layer.
Add 2 teaspoons of water to the marinade left in the bowl and mix well.
Pour the marinade into the base of the pan along with the chicken wings.
How long do I cook chicken wings for?
In an oven preheated to 200°C or 390°F, chicken wings will take 30 minutes to cook.
Keep an eye on them towards the end of the cooking time.
Add a splash more water if the bottom of the pan is starting to dry out or get burnt.
When they are cooked you can move them to a serving plate.
Pour the marinade into a small bowl and serve alongside for people to dunk their wings in.
And a little scatter of something green always looks nice!
I used the green ends of some spring onions for the photos. But much like the chilli, this is optional.
I hope you enjoy this recipe as much as we do! Please do tag me in any photos of this dish you share online, you can find me everywhere as @hedgecomber.
And if you’d like more easy one-pot meals, do check out my other recipes here: Sheet Pan Recipes.
- 2 tbsp runny honey
- 2 tbsp soy sauce - or Tamari
- 2 tbsp tomato puree
- 2 tbsp wholegrain mustard
- 1 tbsp white wine vinegar
- 1 tsp chilli powder - optional
- 1 tbsp olive oil
- 1 kg chicken wings
- 2 tsp water
- 2 spring onions - green parts only, sliced into rings
Choose a mixing bowl that is large enough to toss all the wings in.
In it, add the honey, soy sauce, tomato puree, mustard vinegar and olive oil.
If you are choosing to use it, also add the chilli powder at this point too
Mix the marinade together well, then tip in the chicken wings.
Either use your hands, or a large spoon, to toss the wings in all the flavours. Ensure each wing is well coated.
Cover the dish with cling film and leave in the fridge for a minimum of 1 hour or maximum of 12.
If you are cooking the wings immediately, you can skip this step.
When you're ready to cook, preheat the oven to 200/400/gas 6.
Pour the wings into a baking tray.
Shuffle them around so they are all skin side up and in one even layer.
Add the two teaspoons of water to the marinade that's left in the bowl.
Mix it together well, then pour this into the bottom of the tray.
Bake the wings for 30 minutes.
Check the pan towards the wnd of the cooking time, if the sauce in the pan is looking dry or like it may burn add a splash more water.
To serve, place the wings onto a serving plate. Scatter with the spring onion if using.
Pour/scrape any marinade from the bottom of the pan into a small bowl for dipping.