Sticky Chicken

Sticky Chicken

A winner at any BBQ party. Sweet, sticky and absolutely finger-licking!
ServesPrep / Cooking TimeDifficulty
4 1hr 1

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


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.



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


  • 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,3- 4 minutes per side.
  • 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 hob and on a low to medium heat cook for approximately 25-30 minutes until the chicken is cooked through, golden brown and the sauce has thickened up.
  • Serve immediately with a side of sweet chilli slaw.
  • Reduce the heat and gently cook the chicken for 10 minutes.
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