James Martin Sticky Chicken Wings

These James Martin Sticky Chicken Wings are irresistibly glossy, sweet, and savoury with just the right hint of spice. The wings are roasted until tender, then coated in a rich, sticky glaze that clings beautifully to every bite. This is an easy, crowd-pleasing recipe that works well for casual dinners or sharing platters. From start to finish, it takes around 50 minutes, making it perfect for a quick yet satisfying dish.

Ingredients

For the chicken wings

1kg chicken wings
1 tbsp vegetable oil
Salt and freshly ground black pepper

For the sticky glaze

4 tbsp honey
3 tbsp soy sauce
2 tbsp tomato ketchup
1 tbsp sweet chilli sauce
2 garlic cloves, finely chopped
1 tsp fresh ginger, grated
1 tbsp brown sugar
1 tsp sesame oil

For garnish

1 tbsp sesame seeds
2 spring onions, finely sliced

How to Make James Martin Sticky Chicken Wings

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with foil or baking parchment for easy cleaning.
Season the wings: Place the chicken wings in a large bowl. Add the oil, salt, and pepper, then toss well to coat evenly.
Arrange and roast: Spread the wings out in a single layer on the prepared tray. Roast for 30–35 minutes, turning halfway, until golden and cooked through.
Make the glaze: While the wings are cooking, combine the honey, soy sauce, ketchup, sweet chilli sauce, garlic, ginger, brown sugar, and sesame oil in a small saucepan. Heat gently until smooth and slightly thickened.
Coat the wings: Remove the wings from the oven and transfer them to a bowl. Pour over the warm glaze and toss thoroughly so each wing is well coated.
Finish in the oven: Return the coated wings to the tray and bake for a further 10–15 minutes until sticky and caramelised.
Garnish and serve: Sprinkle with sesame seeds and sliced spring onions just before serving.

Tips

How do I get the wings extra crispy?

Make sure the wings are spread out in a single layer with space between them. Overcrowding will cause steaming rather than crisping.

Can I make the glaze thicker?

Yes, simmer it a little longer on the hob until it reduces to your desired consistency before coating the wings.

How do I stop the glaze from burning?

Keep an eye on the wings during the final bake. If they start to darken too quickly, lower the oven temperature slightly.

Can I make these less spicy?

Simply reduce or omit the sweet chilli sauce for a milder flavour.

Serving Suggestions

Serve with a fresh green salad
Pair with chips or wedges
Add to a sharing platter with dips
Serve alongside rice or noodles

Storage

At room temperature

These wings are best served fresh and hot, but can sit out for up to 2 hours.

In the refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.

Freezing

Freeze cooked wings without garnish for up to 2 months. Thaw fully before reheating in the oven.

Nutrition

Calories: 420 kcal
Carbohydrates: 22g
Protein: 28g
Fat: 24g
Saturated Fat: 6g
Sodium: 780mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I cook these wings in an air fryer?

Yes, cook at 180°C for 20–25 minutes, shaking halfway, then toss in the glaze and cook for a further 5 minutes.

Can I prepare the wings in advance?

You can roast the wings ahead of time and reheat them with the glaze just before serving.

What other sauces can I use?

You can try barbecue sauce, teriyaki, or a spicy buffalo-style glaze for variation.

Can I use drumsticks instead of wings?

Yes, but increase the cooking time slightly to ensure they are fully cooked through.