Sticky soy-glazed BBQ chicken wings — the no-fail crowd-pleaser. The Honey Glaze sauce + soy combo creates a deep, sweet-savoury, lacquered finish. Marinate ahead, BBQ on a flat plate, brush regularly with glaze until brown + crisp.

Optional sesame-seed finish takes them from "great" to "instagram-worthy." Disappear in seconds at any party.

Photo by Yuhan Du on Unsplash

Serves: 4-6 as starter · Prep: 5 minutes (+ 1 hour marinate) · Cook: 25-30 minutes · Equipment: mixing bowl, BBQ flat plate or grill, basting brush, tongs

Photo: Proper Quality Shandis / Unsplash

• 2kg chicken wings (split through the joint into wingettes + drumettes — discard tips or save for stock)
• 3 tbsp soy sauce
• Honey Glaze (recipe below — or see our pork loin recipe for the full Honey Glaze recipe)

Quick Honey Glaze:

• 2 tbsp treacle (or molasses)
• 4 tbsp honey
• ½ tsp ground cloves
• ½ tsp ground allspice
• ½ tsp ground ginger
• 2 tbsp orange juice
• 2 tsp English mustard powder
• 1 tbsp brandy (optional)

Optional add-ins: 2 cloves grated garlic; 1 tsp grated ginger; 1 tsp sesame oil; 1 tbsp Mirin; chilli flakes for heat.

To serve: 3 tbsp toasted sesame seeds (sprinkled), sliced spring onions (garnish), lime/lemon wedges, sriracha or chilli sauce on the side.

1. Make the Honey Glaze (if not pre-made). Combine all glaze ingredients in a small saucepan. Bring to a boil + stir to dissolve. Cool. Store in a jar in the fridge — keeps a month + works on virtually any meat.

2. Mix marinade. Combine 3 tbsp soy sauce with about 6 tbsp Honey Glaze.

3. Marinate the wings. Add wings to the marinade in a large bowl. Toss to coat. Cover + refrigerate AT LEAST 1 HOUR (overnight is best).

4. Pre-heat BBQ flat plate to MEDIUM heat. Brush with a thin layer of oil to prevent sticking.

5. Cook the wings. Place wings on the hot plate (single layer; cook in batches if needed). Reserve any extra marinade for basting.

6. Brush + turn frequently. Cook 12-15 minutes per side. Every few minutes, brush with the reserved marinade + turn. The constant glazing creates the lacquered crisp exterior.

7. Test for doneness. Internal temperature 75°C. Juices should run clear. Skin should be deep mahogany + sticky.

8. Optional sesame finish. While wings rest, toast 3 tbsp sesame seeds in a dry pan for 30 seconds (they go gold to black fast — watch closely). Sprinkle over the wings.

9. Garnish + serve. Plate up. Garnish with sliced spring onions if you like. Serve hot with extra glaze for dipping.

• Split the wings through the joint = better cooking + easier eating. Save the tips for stock
• Marinate overnight = deepest flavour. Even 1 hour helps; longer is better
• Medium heat is critical — the sugar in the glaze burns quickly on high heat. Patient + frequent turning wins
• Don't crowd the BBQ. Single layer = even crisp. Crowded = steamed + soggy
• Make extra glaze. Use as a dipping sauce; brush on grilled vegetables; baste a roast chicken
• Asian variation: add 1 tbsp grated ginger + 2 cloves grated garlic + 1 tsp sesame oil to the marinade
• Spicy variation: add 1-2 tbsp sriracha or chilli paste to the marinade
• Korean style: finish with gochugaru (Korean chilli flakes) + extra sesame seeds + spring onion. Serve with kimchi
• Without a BBQ: oven-bake at 200°C for 25-30 minutes; brush with glaze every 5 mins. Or grill in a heavy frying pan with the lid on
• Camp version: works on a portable BBQ, on a Weber Q with the lid down (indirect cooking), or in a camp oven over coals
• Serve with rice + Asian greens for a full meal; or as starter alongside other BBQ items
• Leftovers are excellent cold the next day, or warm in a sandwich with crunchy slaw

The crowd-pleaser that always disappears first. Sticky, sweet-savoury, smoky-from-the-grill, finger-licking. Easy enough for a weeknight, impressive enough for a party.

The Honey Glaze (also used in our pork loin + several other recipes) is the secret weapon — make a big batch, keep in the fridge, transform any meat into a sticky-glazed showpiece. Worth permanently keeping in the camp pantry kit.