Mary Berry Sticky Chicken Wings

Make delicious mary berry sticky chicken wings with a rich honey glaze and sticky sauce. This easy family recipe delivers juicy, caramelised chicken every time.

Introduction

Mary berry sticky chicken wings are a wonderful choice when you want a meal that is packed with rich flavour and has a delicious sweet and savoury finish. The combination of a sticky sauce, honey soy glaze, and beautifully glossy glaze creates sticky chicken with caramelised skin and tender meat that stays wonderfully juicy chicken from the first bite to the last.

This easy Mary berry sticky chicken wings recipe is perfect for a weeknight dinner, a family favourite, or even entertaining guests because it delivers restaurant-quality results with minimal hands-on effort. As a classic British recipe, this baked chicken dish offers the taste of a restaurant version at home. After a short marinating time, the wings become a crowd-pleasing comforting meal that everyone will enjoy, whether you call it sticky chicken wings or honey chicken.

Equipment

Having the right kitchen tools makes preparing mary berry sticky chicken wings easier and helps the chicken cook evenly with a perfectly sticky finish. These simple items are all you need for smooth preparation, baking, serving, and storing any leftovers.

• Oven – Bakes the chicken until fully cooked and caramelised.
• Large baking tray – Holds the chicken in a single layer for even cooking.
• Wire rack – Lifts the chicken above the tray so the heat circulates evenly.
• Foil – Lines the tray for easier cleanup and catches sticky glaze.
• Roasting tin – A good alternative for roasting the chicken.
• Large bowl – Used to mix and coat the chicken with the marinade.
• Small saucepan – Gently heats and thickens the sticky glaze.
• Jug – Makes mixing and pouring the sauce easier.
• Spoon – Useful for stirring and coating the chicken.
• Sharp knife – Prepares any fresh ingredients if needed.
• Kitchen paper – Dries the chicken before coating for better browning.
• Paper towel – Helps with quick cleaning and handling.
• Skewer – Checks that the chicken is cooked through.
• Meat thermometer – Confirms the chicken reaches a safe cooking temperature.
• Microwave – Reheats leftovers quickly.
• Airtight container – Keeps leftover chicken fresh in the fridge.
• Freezer-safe container – Stores cooked chicken safely in the freezer.
• Fridge – Chills leftovers and allows the chicken to marinate if desired.

Ingredients

These simple ingredients come together to make delicious mary berry sticky chicken wings with a rich, sweet, and savoury flavour. A combination of honey, soy sauce, and aromatic seasonings creates the signature sticky glaze, while fresh ingredients add depth and balance. The quantities below make enough for about 4 servings.

Ingredient	Quantity
Chicken wings	1 kg
Vegetable oil	1 tbsp
Runny honey	4 tbsp
Light soy sauce	4 tbsp
Tomato ketchup	2 tbsp
Brown sugar	2 tbsp
Orange marmalade	1 tbsp
Crushed garlic	2 cloves
Fresh root ginger, grated	1 tbsp
White wine vinegar	1 tbsp
Lemon juice	1 tbsp
Chilli flakes	½ tsp (optional)
Salt	½ tsp
Freshly ground black pepper	¼ tsp
Toasted sesame seeds	1 tbsp
Sliced spring onions	2 spring onions

How to Make Mary berry sticky chicken wings

1. Preheat oven to 200°C (or 180°C fan). Line with foil and place wire rack over a baking tray if using one. This helps the wings cook evenly and makes cleaning easier.
2. Pat dry the chicken wings with kitchen paper. Lightly season with salt and pepper, then drizzle with oil and toss to coat. Arrange in single layer with enough space between each wing.
3. In a bowl, whisk together the honey, soy sauce, ketchup, brown sugar, orange marmalade, garlic, ginger, vinegar, lemon juice, and chilli flakes. If you have time, marinate the wings for at least 30 minutes for deeper flavour.
4. Place the tray in the oven and bake for 35–40 minutes. Turn halfway through cooking so both sides brown evenly.
5. While the wings cook, combine sauce ingredients in a small saucepan if you prefer a thicker glaze. Simmer gently for 5–7 minutes until the sauce starts to thicken sauce naturally.
6. Brush or spoon the sauce over the wings and coat evenly. Return to oven for an additional 5 minutes until the glaze becomes caramelised, glossy, and beautifully sticky.
7. Check that the chicken is cooked through. The juices run clear, or a meat thermometer should read 74°C (165°F) in the thickest part.
8. Transfer to a serving plate and garnish with toasted sesame seeds and sliced spring onions. If reheating later, reheat in oven until piping hot. You can also cook these wings in an air fryer, shaking halfway through, for 20–25 minutes.

Expert Tips For Mary berry sticky chicken wings

Making sticky chicken wings is straightforward, but a few small details can make a big difference. I always spend a little extra time preparing the wings properly because it gives a better glaze, crispier skin, and more even cooking without much extra effort.

• Pat chicken dry before adding the marinade so the skin browns more evenly.
• Line baking tray with foil or line roasting tin with foil to make cleaning much easier after the sticky glaze caramelises.
• Use wire rack if possible, as it allows hot air to circulate around the wings for better browning.
• Marinate for at least 30 minutes to help the flavours soak into the chicken before baking.
• Turn halfway through cooking and baste with pan juices to build a richer, shinier glaze.
• Simmer until thickened before brushing on the sauce, but avoid burning glaze by watching it carefully during the final minutes.
• If you like a sweeter finish, brush with extra honey or brush with soy sauce for a deeper savoury flavour.
• Always check with meat thermometer and make sure the chicken is cook until piping hot before serving.
• If using drumettes, cooking time may vary slightly, so keep an eye on them near the end.
• If you do not have honey, maple syrup, golden syrup, or an apricot jam substitute can provide a similar sticky finish with a slightly different flavour.

Serving Suggestions

Serve hot for the best flavour and texture while the sticky glaze is fresh and glossy. These chicken wings are perfect as an appetizer, a relaxed family meal, or a casual dinner, and pair well with simple sides that balance their sweet and savoury flavour.

• Serve with steamed white rice to soak up the sticky sauce.
• Try brown rice for a hearty and wholesome meal.
• Pair with stir-fried noodles for an Asian-inspired dinner.
• Add steamed green beans or broccoli for a fresh vegetable side.
• Serve with Asian-style slaw for a crisp, refreshing contrast.
• Garnish with sesame seeds, spring onions, or fresh parsley before serving.
• Finish the meal with a light fruit dessert or vanilla ice cream, and enjoy with iced tea, sparkling water, or fresh lemonade.

Storage

Room Temperature

• Let the wings cool completely before storing.
• Do not leave cooked chicken out for longer than 2 hours.

Refrigerator

• Place leftovers in an airtight container and refrigerate promptly.
• Store in the fridge for up to 3 days.
• Keep any leftover glaze in a separate container if possible.
• Reheat in a hot oven at 180°C until piping hot. A microwave works for quick reheating, although the skin may be less crisp.

Freezer

• Store in a freezer-safe container once fully cooled.
• Freeze cooked wings or freeze cooked chicken for up to 3 months (best quality within up to 2 months).
• Thaw overnight in the fridge and defrost thoroughly before reheating.
• Reheat in the oven to help maintain crispness.

FAQs

1. Can I cook these sticky chicken wings in an air fryer?

Yes. Cook the wings for about 20–25 minutes, turning or shaking the basket halfway through. Brush on the sticky glaze near the end so it does not burn.

2. Can I use drumettes instead of whole wings?

Absolutely. Drumettes work just as well and are easy to serve. The cooking time may vary slightly depending on their size.

3. What is the best honey substitute?

You can use maple syrup or golden syrup if needed. The flavour will be a little different, but the wings will still have a delicious sticky coating.

4. Can I replace the marmalade?

Yes. An orange marmalade substitute such as apricot jam works well. It adds sweetness and helps create a glossy finish.

5. How can I make the wings more or less spicy?

Increase or reduce the chilli flakes to suit your taste. For a sweeter finish, you can also brush on a little extra honey before the final few minutes of baking.

6. How do I know the chicken is fully cooked?

The wings should be cooked through, the juices run clear, and a meat thermometer should read 74°C (165°F) in the thickest part. Always check before serving.

7. Why didn’t my sticky glaze thicken properly?

The sauce may need a few more minutes to simmer, or it may have been applied too early. Line baking tin with foil for easier cleanup if the glaze starts to caramelise quickly.

8. Can I prepare the wings ahead of time?

Yes. You can marinate the wings a day in advance and keep them covered in the fridge. Bake them just before serving for the best flavour and texture.

Nutrition

The following nutrition information is based on one serving of mary berry sticky chicken wings. These approximate values may vary depending on the exact ingredients used, serving size, and any substitutions you make.

Nutrient	Amount Per Serving
Calories	420 kcal
Protein	30g
Carbohydrates	24g
Sugars	20g
Fat	24g
Saturated Fat	6g
Dietary Fiber	1g
Sodium	780mg
Cholesterol	130mg
Potassium	410mg