These M&S-style chicken wings are a British supermarket classic: plump, juicy wings coated in a sticky, sweet-savory glaze with a hint of smoke and heat. The secret is a two-step method—baking the wings until the skin crisps, then tossing them in a glossy sauce that clings to every nook. This recipe delivers that satisfying balance of crispy exterior and tender meat, perfect for game day, a casual dinner, or a crowd-pleasing appetizer.
Ingredients
- 2 lb (900 g) chicken wingettes and drumettes (or whole wings, split)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) baking powder (aluminum-free)
- 1/2 tsp (2 g) salt
- 1/2 tsp (1 g) black pepper
- 1/4 cup (60 ml) honey
- 2 tbsp (30 ml) soy sauce (low sodium)
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) water (slurry)
- 1 tbsp (15 g) butter
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray to prevent sticking.
- Pat the chicken wings dry with paper towels. This is crucial for crispy skin. In a large bowl, toss the wings with vegetable oil, baking powder, salt, and black pepper until evenly coated.
- Arrange the wings in a single layer on the prepared rack, leaving space between each piece. Bake for 40-45 minutes, turning the wings once halfway through, until golden brown and the skin is crispy. The internal temperature should reach 165°F (74°C) as the safe minimum, checked with a food thermometer.
- While the wings bake, make the glaze. In a small saucepan over medium heat, combine honey, soy sauce, tomato paste, apple cider vinegar, smoked paprika, garlic powder, and cayenne (if using). Stir and bring to a simmer. Let it bubble for 2-3 minutes until slightly thickened.
- Reduce the heat to low and whisk in the cornstarch slurry. Cook for 1 minute, stirring constantly, until the glaze thickens to a syrup-like consistency. Remove from heat and stir in the butter until melted and glossy.
- Once the wings are done, transfer them to a large mixing bowl. Pour the warm glaze over the wings and toss vigorously until every wing is well coated.
- Serve immediately, garnished with sesame seeds and green onions if desired.
Tips
- Baking powder is key: It raises the skin’s pH and helps it crisp up in the oven. Make sure it’s aluminum-free to avoid a metallic taste. Don’t skip it!
- Dry the wings well: Moisture is the enemy of crispiness. Pat the wings dry with paper towels before coating. For even better results, leave them uncovered in the fridge for an hour before baking.
- Don’t overcrowd: Give each wing space on the rack so hot air can circulate. Overcrowding steams the wings and makes them soggy.
- Glaze consistency: If the glaze gets too thick, add a splash of water to loosen it. If it’s too thin, simmer a little longer. The cornstarch slurry helps it cling to the wings without being sticky.
Serving Suggestions
Serve these wings hot with celery sticks and a blue cheese or ranch dip for dipping. They also pair well with coleslaw, cornbread, or a simple green salad. For a fuller spread, add them to a platter with other appetizers like mozzarella sticks or onion rings.
Variations
- Spicy Buffalo: Replace the honey with hot sauce (like Frank’s) and skip the sugar. Add an extra 1 tbsp (15 g) butter for a classic Buffalo wing.
- Garlic Parmesan: Omit the honey, soy sauce, and paprika. After baking, toss the wings in melted butter mixed with 2 cloves of minced garlic and 1/4 cup (25 g) grated Parmesan cheese.
- BBQ Style: Swap the honey and soy sauce for 1/4 cup (60 ml) of your favorite BBQ sauce. Add a splash of liquid smoke for a smoky flavor.
- Lemon Pepper: Skip the glaze entirely. After baking, toss the wings in a mixture of 2 tbsp (30 g) melted butter, 1 tbsp (15 g) lemon zest, and 1 tsp (5 g) cracked black pepper.
Storage and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes, or until heated through and crispy. You can also reheat in an air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it makes the skin soggy. For best results, reheat only the amount you plan to eat.
Frequently Asked Questions
Can I use frozen wings? Yes, but thaw them completely in the refrigerator first, then pat them very dry. Do not bake them frozen, as they will release water and not crisp up.
Why are my wings not crispy? Common reasons include not drying the wings enough, skipping the baking powder, or overcrowding the pan. Make sure your oven is fully preheated and the wings are in a single layer.
Can I grill these instead of baking? Absolutely. Grill over medium heat (about 375°F/190°C) for 20-25 minutes, turning often, until the internal temperature reaches 165°F (74°C). Brush with the glaze during the last 5 minutes of grilling.
How do I make the glaze less sweet? Reduce the honey to 2 tablespoons (30 ml) and add an extra tablespoon of soy sauce or apple cider vinegar. You can also add a pinch of red pepper flakes for heat.
Can I make the wings ahead of time? You can bake the wings fully and store them in the fridge for up to 2 days. When ready to serve, reheat them in the oven, then toss with the glaze.
Is the baking powder safe to eat? Yes, baking powder is a common ingredient in baked goods. Use aluminum-free to avoid a bitter aftertaste. It is safe to consume in these small quantities.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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