Mary Berry Sticky Chicken Wings Recipe

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These sticky chicken wings are wonderfully glossy, sweet, and savoury with just the right hint of spice. The meat turns tender inside while the skin becomes beautifully caramelised and slightly crisp. This is an easy, crowd-pleasing recipe that works just as well for weeknight dinners as it does for entertaining. From start to finish, it takes around 1 hour, with minimal hands-on effort.

Ingredients

For the Chicken Wings

1kg chicken wings
1 tbsp vegetable oil
Salt and freshly ground black pepper

For the Sticky Sauce

4 tbsp honey
3 tbsp soy sauce
2 tbsp tomato ketchup
2 tbsp brown sugar
2 cloves garlic, finely grated
1 tsp fresh ginger, grated
1 tbsp white wine vinegar or lemon juice
1 tsp chilli flakes (optional)

For Garnish

1 tbsp sesame seeds
2 spring onions, finely sliced

How to Make Mary Berry Sticky Chicken Wings

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with foil and place a wire rack on top for even cooking.
Season the wings: Pat the chicken wings dry with kitchen paper. Place them in a bowl, drizzle with oil, and season with salt and pepper. Toss well to coat evenly.
Arrange and bake: Spread the wings out in a single layer on the rack. Bake for 35–40 minutes, turning halfway through, until golden and cooked through.
Make the sauce: While the wings are baking, combine honey, soy sauce, ketchup, brown sugar, garlic, ginger, vinegar, and chilli flakes in a small saucepan. Simmer gently for 5–7 minutes until slightly thickened.
Coat the wings: Remove the wings from the oven and transfer them to a large bowl. Pour over the sticky sauce and toss until well coated.
Finish baking: Return the coated wings to the tray and bake for a further 10–15 minutes until glossy, caramelised, and sticky.
Garnish and serve: Sprinkle with sesame seeds and sliced spring onions before serving hot.

Tips

How do I get extra crispy wings?

Make sure the wings are completely dry before baking and use a wire rack so the heat circulates evenly.

Can I make the sauce thicker?

Yes, simmer it a little longer until it reduces and becomes syrupy. It will thicken further as it cools.

How do I prevent burning?

Keep an eye on the wings during the final bake, as the sugars in the sauce can caramelise quickly.

Can I marinate the wings in advance?

Yes, you can coat the wings in the sauce and refrigerate for a few hours before baking for deeper flavour.

Serving Suggestions

Serve with a fresh green salad
Pair with steamed rice or noodles
Add a side of coleslaw for crunch
Enjoy as a party appetiser with dipping sauces

Storage

Room Temperature

Leave at room temperature for up to 2 hours before refrigerating.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.

Freezing

Freeze cooked wings for up to 2 months. Defrost thoroughly and reheat in a hot oven until piping hot.

Nutrition

Calories: 420 kcal
Carbohydrates: 22g
Protein: 28g
Fat: 24g
Saturated Fat: 6g
Sodium: 780mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I cook these wings in an air fryer?

Yes, cook at 200°C for 20–25 minutes, shaking halfway through. Toss in sauce and cook for an additional 5 minutes.

Can I use drumettes instead of wings?

Absolutely, drumettes work well and may need a slightly longer cooking time depending on size.

What can I use instead of honey?

Maple syrup or golden syrup can be used as an alternative, though the flavour will vary slightly.

Are these wings very spicy?

No, they are mild by default. You can adjust the chilli flakes to suit your taste.