Recipe Box

Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Spicy chicken wings

Posted by Nigel Brown
Nigel Brown
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on Thursday, 09 May 2013
Spice up your life with this simple recipe. I defy you to eat this without licking your fingers. A lot.

Spicy Chicken wings by Nigel Brown

  • 6 tbsp hoisin sauce
  • 2 tbsp sesame oil
  • 4 tbsp runny honey
  • 3 tbsp hot chilli sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp grain mustard
  • 24 chicken wings


1. Place all the ingredients except the chicken in a large bowl and mix thoroughly, then transfer to a large re-sealable food bag. Add the chicken wings, seal the bag and turn, massaging the wings to make sure they are completely covered with a generous amount of marinade. Ensure the bag is well sealed, put it into a large bowl and place in the refrigerator to marinate for between 2 and 24 hours.

2. Remove the chicken from the refrigerator and bring to room temperature.

3. Meanwhile, preheat the oven to 220ºC/425ºF/gas mark 7.

4. Space out the wings on an oven tray lined with greaseproof paper and cook in the oven for 20–25 minutes, until crispy and sticky, turning once. To test they’re done, pierce a wing through the thickest part right to the bone with a small, sharp knife. The juices should run clear.

5. Serve with your favorite dips and salads.
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