Hot Chicken Wings

Hot Chicken Wings

Hot and sticky is just what they are and perfect for this BBQ season whether you are at home or away.
ServesPrep / Cooking TimeDifficulty
4 50 minutes plus marinading 1

There does seem alot of ingredients, but believe me, the mixture is amazing and really does give the chicken a real buzz.


If you prefer something a little milder, cut down on the chilli and cayenne pepper a little or alternatively, serve with a cucumber raita as this really cools things down!



For the marinade:

30ml olive oil
1 clove garlic, crushed
1 onion, finely chopped
1 fresh chill, grated
2 red chillies, de- seeded
1tsp dried chilli flakes
1tsp cumin seeds
1tsp cayenne pepper
2tsp English mustard
25ml white wine vinegar
15ml Worcester sauce
1tsp Mixed herbs
1tbsp light soy sauce
15ml white wine vinegar

18 chicken wings
Sea salt and freshly ground black pepper to taste
1 tsp salt
50ml runny honey


  • Place all the marinade ingredients into a large airtight container.
  • Add the chicken wings and mix well into the marinade.
  • Place in the fridge and allow to marinade for at least 2 hours.
  • When ready to cook, preheat the halogen oven or the normal oven to 190C.
  • Place the thighs and the wings into a large roasting tin.
  • Tip in the chicken and the marinade, cover with some tin foil and place in the oven.
  • Cook for 30 minutes or until cooked through.
  • Remove the foil and transfer the chicken to the top shelf in the oven.
  • Pour over the runny honey to glaze the chicken wings brushing it evenly.
  • Continue to cook at 210C for a further 15 minutes or until the chicken is golden brown.
  • Pour the mixture all over the mixture and coat all the chicken pieces.
  • Tip:
  • If cooking in a halogen oven, keep to the same temperature but take 20% off the cooking times above.
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