Sticky Chicken Wing Marinade

Any chicken that is dry is a disaster and especially so when it comes to wings. I pre-cook my wings, marinade them, at this stage it may or may not be frozen and then when I grill them to char, I baste them with the marinade. This recipe guarantees you delicious, moist wings that stick to your fingers.

24 - 30 chicken wings

125ml olive oil

125ml soy sauce

125ml honey

125ml chilli sauce (or sweet chilli sauce if you are not fond of the heat)

juice of 2 limes

3 garlic cloves, minced

Fill a very large saucepan or stock pot with chicken stock, bring it to the boil and drop the chicken wings in it. Allow to simmer for 20 minutes.

In the meantime, mix together the rest of the ingredients and pour the marinade into an oven tray.

Once the wings are done cooking, scoop them out of the stock and directly into the marinade. Scoop the marinade over the wings so that all of the wings are covered in sauce. The quicker you get the wings from the stock to the marinade, the less time for the chicken to dry out.

Leave the wings to cool in the marinade, turning them once or twice.

Once the chicken has completely cooled, you may wrap the oven tray with plastic wrap until you are ready to grill them or you may at this stage store the wings and the marinade in a resealable bag and freeze until needed.

If you are cooking the wings on an open fire you will need medium to hot coals. Baste the wings with the leftover marinade until beautifully charred and sticky.

If you opt to cook the wings in an oven: preheat your oven to 200℃, place the wings on cooking racks and cook for 5 minutes. Baste and turn the wings and cook for another 5 minutes.