Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Sticky chicken wings recipe

Sticky chicken wings recipe

314 ratings

Created by The Tesco Real Food team

Get messy with this easy sticky chicken wings recipe that makes the perfect finger food for a summer barbecue, or can be cooked indoors if the sun isn't shining. Serve with a creamy blue cheese slaw for an American-inspired feast. See method

  • Serves 4
  • 10mins to prepare, plus 30mins - 12hrs marinating and chilling and 30mins - 45mins to cook
  • 605 calories / serving
  • Freezable

Ingredients

  • 8 large chicken wings

For the marinade

  • 2 tbsp honey
  • 3 tbsp dark brown sugar
  • 3 tbsp tomato ketchup
  • 4 tbsp soy sauce
  • 2 garlic cloves, crushed
  • 1-2 tsp sundried tomato paste
  • pinch dried chilli flakes, to taste

For the blue cheese slaw

  • 4 tbsp mayonnaise or crème fraîche
  • 1½ tbsp Dijon mustard
  • 2 tsp honey
  • 1 tbsp lemon juice
  • ½ small white or red cabbage, finely shredded
  • 2 sticks celery, finely shredded
  • 2 large carrots, grated
  • 75g gorgonzola or similar mild blue cheese
  • small handful parsley leaves, chopped

Each serving contains

  • Energy

    2520kj
    605kcal     30%

  • Fat

    42g 59%

  • Saturates

    13g 63%

  • Sugars

    26g 29%

  • Salt

    3.6g 60%

of the reference intake
Carbohydrate 26.7g Protein 33.1g Fibre 3.2g

Method

  1. To prepare the wings, chop off the tips and discard, then chop through the central joint to leave 2 evenly-sized wing pieces. Mix the marinade ingredients in a bowl and add the chicken wings, turning so they are coated. Cover and chill for 30 mins, or overnight if you have time.
  2. To make the blue cheese slaw combine the mayo (or crème fraîche), mustard, honey and lemon juice and season. Toss through the shredded vegetables, then crumble in the cheese, add the parsley and stir. Cover and chill for up to 5 hrs to allow the flavours to blend.
  3. To cook the wings on a preheated barbecue, spread them out over direct heat for 6-8 mins, turning at least twice, then give them 10-15 mins over indirect heat, turning often until burnished and cooked through. If using a conventional oven, spread out on a lined baking tray and cook for about 45 mins at gas 6, 200°C, fan 180°C, turning halfway through the cooking time.

See more Barbecue recipes

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

You may also like

Be the first to comment

Before you comment please read our community guidelines.