Succulent flavorsome chicken wings - these are without a doubt the most delicious and easy baked chicken wing recipe EVER!
They are always on my menu especially if someone is coming into my home for the first time and I often have to make extra because my guests love to take the leftovers home.
There's so much going for this recipe apart from the taste - there's no need to marinate so they're easy to whip up at the last minute, there's no fiddly breading or extra oil required and there is very little cleaning up as you only need a pot for the marinade, a bowl for mixing and a foil-lined tray for baking.
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MY TIPS
Grilling the wings allows the flavors to develop as the sauce caramelizes so don’t worry if there are some dark spots, that’s where the flavor is!
These taste great with a crisp salad like my easy and healthy Asian Sesame Coleslaw.
For the best flavor choose wings on the slightly smaller side, that way you get a great, meat-to-skin-to-marinade ratio. If using larger wings marinate for a couple of hours before baking.
You can use the left over marinade as a dipping sauce or mix it with rice for yummy rice side dish - just be sure to boil it off first so that no raw chicken juices remain. You can also eat it with rice - it is so good!
You can also cook this recipe on a barbecue instead of the oven.
YOU WILL NEED
1/2 cup honey
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup white vinegar
1/4 cup traditional English mustard
1 medium onion finely diced
1 rounded teaspoon minced garlic
1 teaspoon chili powder
I rounded teaspoon chili flakes
16 chicken wings (skin on, wing tips removed)
2 spring onions sliced into strips for garnish (optional)
2 teaspoons roasted sesame seeds (optional, but if using, dry roast the sesame seeds over medium heat, shaking regularly in a pan until slightly browned and you can smell their aroma.)
METHOD
Preheat oven to 180°C/350°F.
In saucepan add honey, ketchup, Worcestershire sauce, vinegar, mustard, onion, garlic paste, chilli powder and chilli flakes and bring to boil, stirring regularly until marinade thickens, it is done when it has the consistency of a pasta sauce. Turn the heat down if you feel it is boiling too rapidly.
Line a baking tray with foil and place the chicken and brush the marinade over the wings and keep the remainder for basting again later. Ensure that you first bake the wings “skin side down” so you are first baking the “inside-side” of the wing.
Bake for 25 minutes, turn over and baste again and bake for a further 25 minutes.
Add another coat of the marinade if you desire and if needed, finish off under the grill on medium-high heat until you see the marinade starting to darken and caramelize, once you see little dark patches they are ready.
Serve hot, garnished with spring onions & sesame seeds if desired.
MAKES 16 CHICKEN WHOLE CHICKEN WINGS
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