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Mary Berry Sticky Chicken Wings Recipe

Mary Berry Sticky Chicken Wings Recipe

Mary Berry's sticky chicken wings are glazed in a honey, soy, and ginger sauce and roasted until deeply caramelised.
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Prep Time 10 minutes
Cook Time 45 minutes
Drying Time 1 hour
Total Time 1 hour 55 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Wings:
  • 1.2 kg chicken wings split at the joint
  • 1 tsp fine salt 1 tsp garlic powder, ½ tsp white pepper, 1 tbsp sunflower oil
  • Sticky Glaze:
  • 4 tbsp soy sauce 3 tbsp honey, 2 tbsp rice wine vinegar
  • 3 garlic cloves and 2cm ginger — both finely grated
  • 1 tsp sesame oil ½ tsp chilli flakes (optional)
  • 1 tsp cornflour mixed with 1 tbsp cold water
  • To Finish: Sesame seeds spring onions, lime wedges

Method
 

  1. Pat wings completely dry. Toss with salt, garlic powder, pepper, and oil. Spread on a wire rack over a tray. Refrigerate uncovered 1 hour minimum.
  2. Preheat oven to 220°C / 200°C fan / Gas 7. Roast wings on rack 35–40 minutes, turning once, until skin is golden and fat has rendered.
  3. Simmer all glaze ingredients in a small pan. Add cornflour mixture — cook 1–2 minutes until slightly thickened and glossy.
  4. Transfer wings to a lined tray. Pour glaze over — toss to coat. Return to oven 8–10 minutes until deeply caramelised.
  5. Scatter sesame seeds and spring onions. Serve with lime wedges.

Notes

Pat wings completely dry — wet skin never crisps.
Use a wire rack for the initial roast — circulating air crisps the underside.
Refrigerate uncovered before roasting — the drier the skin, the crispier the result.
Thicken the glaze — thin glaze runs off. Slightly thickened glaze clings and caramelises.
Transfer to a flat tray before glazing — not back on the rack.
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