Mel and Mal's Sticky Chicken

  • 6 chicken wings and 6 thighs
  • 1 tbsp olive oil for searing
  • 30ml olive oil
  • 1 clove garlic, crushed
  • 25ml runny honey
  • 25ml cold water
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • 1tsp English mustard powder
  • 15ml Worcestershire sauce
  • 1tsp Herb Provence
  • 15ml white wine vinegar

A winner at any BBQ party. Sweet, sticky and absolutely finger-licking!

You can save time by making the sauce a day or two ahead of time - just pop into an airtight container and keep in the fridge until you are ready to use it

Serves : 4        Prep/Cooking Time : 1hr

Tip : Part cook the chicken and then finish on the BBQ. This will ensure that the meat is thoroughly cooked through, extremely important with any poultry dishes.


Sear the Chicken

Preheat the oven to 190°C

Using a large sautepan, pour in a tbsp of oil and heat the pan to a high temperature, then place the chicken pieces in and sear the outer skin on both sides for 2 minutes, turning them over half way through.

Reduce the heat and gently cook the chicken for 10 minutes.

Make the Sticky Sauce

Put all the other ingredients into a bowl and blend together.

Pour the sauce over the chicken pieces in the sauté pan, ensuring that they are all well covered.

Now place the saute pan onto the BBQ and cook for approximately 25-30 minutes until the chicken is cooked through and is golden brown and the sauce has thickened up.

Serve immediately with a side of Sweet Chilli Slaw

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES