James Martin Sticky Chicken Wings Recipe is made with a rich blend of maple syrup, soy sauce, and fresh chilli, and is ready in just 45 minutes. The sauce reduces in the oven until it clings to the meat, creating a caramelized glaze that requires plenty of napkins. I find this version far superior to ordering in, especially when served straight from the roasting tray.
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Sticky Chicken Wings Recipe Better Than Takeaway
- There is a specific satisfaction in making sticky wings at home that a cardboard box simply cannot replicate. When you make this recipe, you control the reduction of the sauce, ensuring it transforms from a loose liquid into a thick, sultry glaze that coats your fingers as much as the chicken. I used to think deep frying was the only way to get that authentic texture, but this traybake method proves that high heat and the right sugars can achieve an incredible finish without the pot of hot oil.
- The secret lies in the combination of soft brown sugar and maple syrup, which bubble up in the oven to create that signature chewiness. My first attempt was a bit timid with the heat, resulting in pale wings, so do not fear the 220°C oven temperature. You want the edges to catch slightly—that char brings a depth of flavour that balances the sweetness of the ketchup and honey notes perfectly.
James Martin Sticky Chicken Wings Ingredients
- 1 kg chicken wings
- 1 tbsp vegetable oil
- 1 shallot, peeled and diced
- 1 garlic clove, crushed
- 1 red chilli, finely diced
- 250 ml tomato ketchup
- 25 ml white wine vinegar
- 75 ml soy sauce
- 100 g soft brown sugar
- 100 ml maple syrup
How To Make James Martin Sticky Chicken Wings
- Preheat and Prep: Preheat your oven to 220°C (200°C fan). Place the chicken wings into a large roasting tray, ensuring they are in a single layer so they cook evenly.
- Start the Base: Heat the vegetable oil in a saucepan over medium heat. Add the diced shallot and fry gently for 2-3 minutes until softened but not browned.
- Build the Sauce: Add the crushed garlic, diced red chilli, tomato ketchup, white wine vinegar, soy sauce, soft brown sugar, and maple syrup to the saucepan. Stir well and warm through gently until the sugar has completely dissolved.
- Coat the Wings: Pour the warm sauce evenly over the chicken wings in the roasting tray. Use a spoon or tongs to toss them, ensuring every wing is thoroughly coated in the mixture.
- Roast to Perfection: Place the tray in the hot oven and roast for 30 minutes. Turn the wings halfway through the cooking time to ensure they sticky-up evenly on all sides. They are ready when the sauce is bubbling, thick, and dark golden brown.
Recipe Tips
- Don’t Overcrowd: Use a large enough tray so the wings aren’t piled on top of each other. If they are stacked, they will steam instead of roast, and you won’t get that vital sticky caramelization on the skin.
- Check the Thickness: If the sauce looks too runny after 30 minutes, remove the wings to a serving plate and pop the tray back in the oven (or pour the sauce into a pan) to reduce it further for 5 minutes, then pour it back over the wings.
- Adjust the Heat: The fresh red chilli provides a nice kick, but if you prefer a milder version for children, deseed the chilli or omit it entirely. The maple and soy glaze is delicious even without the heat.
What To Serve With Sticky Chicken Wings?
These Sticky Chicken Wings are intense, so they need sides that can cut through the richness. A crisp, acidic coleslaw with plenty of lime juice works brilliantly to cleanse the palate between bites. Alternatively, serve them alongside roasted corn on the cob or simple potato wedges to mop up the excess sticky sauce from the tray.
How To Store Leftovers Sticky Chicken Wings?
- Refrigerate: Place the completely cooled wings in an airtight container to keep the sticky sauce intact for up to 4 days.
- Freeze: Pack the wings into a heavy-duty freezer bag, squeezing out as much air as possible, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How To Reheat Leftovers Sticky Chicken Wings?
- Oven (Best Method): Place the wings on a foil-lined baking sheet and bake at 350°F (175°C) for 10 to 15 minutes until the sauce is bubbly and hot.
- Air Fryer: Reheat at 320°F (160°C) for 5 to 7 minutes, watching them closely so the sugary, sticky sauce doesn’t burn.
- Microwave: Warm on a microwave-safe plate in 30-second bursts until heated through, though keep in mind the skin will be soft rather than sticky and crisp.
FAQs
Yes, drumsticks work well with this glaze, but they will take longer to cook. Roast them for about 40–45 minutes, turning them occasionally to prevent burning.
With one red chilli, the heat is moderate and balanced by the sugar and maple syrup. For a fiery version, leave the seeds in the chilli or add a dash of hot sauce to the mixture.
Absolutely, you can make the sauce up to 3 days in advance and keep it in the fridge. Simply warm it up slightly before pouring it over the wings to roast.
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Sticky Chicken Wings Nutrition Facts
- Calories: 775 kcal
- Total Fat: 50g
- Saturated Fat: 14g
- Cholesterol: 210mg
- Sodium: 2600mg
- Total Carbohydrate: 45g
- Protein: 40g
James Martin Sticky Chicken Wings
Course: Chicken, Main, Lunch, DinnerCuisine: BritishDifficulty: Easy4
servings15
minutes30
minutes775
kcal45
minutesThese James Martin Sticky Chicken Wings are coated in a dark, glossy glaze of maple syrup, soy, and fresh chilli. Made with 1kg of wings and ready in 45 minutes, they are the ultimate finger-licking comfort food for a weekend treat.
Ingredients
1 kg chicken wings
1 tbsp vegetable oil
1 shallot, peeled and diced
1 garlic clove, crushed
1 red chilli, finely diced
250 ml tomato ketchup
25 ml white wine vinegar
75 ml soy sauce
100 g soft brown sugar
100 ml maple syrup
Directions
- Preheat oven to 220°C (200°C fan) and place wings in a large roasting tray.
- Heat oil in a pan and fry the diced shallot for 2-3 minutes.
- Add garlic, chilli, ketchup, vinegar, soy sauce, sugar, and maple syrup to the pan.
- Warm gently until the sugar dissolves, then pour over the wings.
- Roast for 30 minutes, turning halfway, until sticky and golden.
Notes
- Don’t Overcrowd: Use a large enough tray so the wings aren’t piled on top of each other. If they are stacked, they will steam instead of roast, and you won’t get that vital sticky caramelization on the skin.
Check the Thickness: If the sauce looks too runny after 30 minutes, remove the wings to a serving plate and pop the tray back in the oven (or pour the sauce into a pan) to reduce it further for 5 minutes, then pour it back over the wings.
Adjust the Heat: The fresh red chilli provides a nice kick, but if you prefer a milder version for children, deseed the chilli or omit it entirely. The maple and soy glaze is delicious even without the heat.
