Mark Dodson's sticky chicken wings recipe

  • Serves 10
  • 10mins to prepare, 12hrs to marinate, 60mins to cook
  • 390 calories / serving
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MD017 gbcs david griffen 1750 (h)

This recipe is perfect for teaching children about longer cooking processes such as marinating meat. Start on Saturday evening and finish on Sunday afternoon for a sticky, tasty lunch.

  1. Whisk together all the ingredients for the marinade in a large bowl. This is a really fun, simple task for little hands.
  2. Place the chicken wings into the marinade, coating the meat evenly. Leave to marinate overnight.
  3. Preheat the oven to gas 6, 200°C, fan 180°C.
  4. Place the wings and marinade into a roasting tray, making sure the wings are evenly spread and covered in the marinade. Reduce the temperature slightly and loosely cover with tin foil if you are using a fan assisted oven (you may need to remove the cover at the end of the process in order to colour the wings).
  5. Roast the chicken wings in the oven for approximately 1 hour, getting the kids to stir them every 10 minutes or so to ensure they cook evenly, while you carefully supervise and hold the baking tray which will be hot. Roast until completely cooked and the juices run clear when a skewer is inserted.
  6. The juices and marinade in the pan will reduce a little during the cooking process, however, if the wings are cooked but not sticky - pour the liquid into a pan and boil until syrupy.
  7. Remove the wings from the oven and pour over the reduced sauce. Serve immediately.

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A recipe from the Great British Chefs light meals and snacks collection.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1.8kg chicken wings
  • For the marinade

  • 100ml light soy sauce
  • 100g clear runny honey
  • 125ml orange juice
  • 80g soft brown sugar
  • 1tsp five-spice powder
  • 40ml sesame oil
  • Energy 1645kj 390kcal 20%
  • Fat 18g 26%
  • Saturates 5g 25%
  • Sugars 34g 38%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 37g Protein 23.7g Fibre 0.5g


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