Everyone loves sticky chicken wings so there’s no better way to put a smile on everyone’s lips when you serve this family favourite. They can be served as a starter or main meal and are great for eating outdoors at a party or gathering. Chicken wings are inexpensive to buy and can be served hot or cold.
- 20 chicken wings
- 100g runny honey
- 1 tbsp Dijon mustard
- Freshly squeezed juice of 1 large lemon
- 4 cloves garlic, crushed
- 2 tsp tomato ketchup
- 1 tsp Worcester sauce
Preheat oven to 200⁰C / 400⁰F / Fan 180⁰C / Gas Mark 6 to start this chicken wing recipe
Line a baking tray with baking parchment and arrange the chicken wings on it.
Roast the chicken wings for 25 minutes, turning them occasionally.
Put the honey, mustard, lemon juice, garlic, tomato ketchup and Worcester sauce into a small saucepan, heat gently over a medium heat and whisk together until everything is well combined.
Remove the wings from the oven and brush the honey mixture over the wings evenly.
Return the wings to the oven and roast for a further 20 minutes until sticky and golden.
Top tip for making Honeyed chicken wings
Serve the Honeyed Chicken Wings with coleslaw, corn on the cob and potato wedges for a really delicious meal.