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Saba april 2015 chicken wings main
Harry Weir and Brian Clarke

Chicken wings with honey glaze

The team at Saba shares its best chicken wing recipe with us.

Serving: Serves 4, as a starter



  • 1kg chicken wings
  • 3 dessertspoons soy sauce
  • 1 1/2 dessertspoons paprika powder
  • 2 dessertspoons vegetable oil for frying
  • 1 dessertspoon roasted white sesame
    seeds, to garnish

For the sauce

  • 4 dessertspoons tomato ketchup
  • 1 dessertspoon sugar
  • 3 dessertspoons honey
  • 2 dessertspoons soy sauce
  • 2 dessertspoons white vinegar
  • 4 dessertspoons water



1  Heat the oven to 180°C/gas mark 4.
2  To prepare the chicken wings, trim the chicken wings by cutting them at each joint and discard the piece with the tip, which has no flesh. If you buy from a butcher, they will do this for you.
3  Mix together the soy sauce and paprika powder and marinate the chicken pieces for at least one hour.
4  Put the marinated chicken in the oven, cook for 20 minutes and then allow to cool.
5  To make the sauce, mix together the tomato ketchup, sugar, honey, soy sauce, vinegar and water.
6  Bring a wok to a high heat, add the oil, then the chicken and stir-fry for a couple of minutes.
7  Once the skin on the wings has crisped, reduce the heat and add the sauce. Stir until the chicken is well coated. To serve, put on a plate and sprinkle with roasted white sesame seeds.

Recipe credit: Saba

Photography Credit: Brian Clarke and Harry Weir

Read more: Chicken and chorizo rolls

Read more: Tandoori spatchcock chicken


The only way to eat these is with your fingers, so get messy.