Sticky Chicken Wings with Make-Ahead Gravy

Name: Sticky Chicken Wings with Make-Ahead Gravy
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 8
Ingredients: 1 kg chicken wings; 2 onions, roughly chopped; 3 carrots, roughly chopped; 2 mushrooms, sliced; 1 small bunch thyme; 2 bay leaves; 3 clove garlic, smashed; 2 tbsp sunflower oil; 1 tbsp honey; 2 tbsp soy sauce; 4 tbsp plain flour; 200 ml white or red wine; 2 chicken stock pots or cubes

These sticky soy-honey chicken wings do double duty: you get a tray of flavorful roasted wings plus a deeply savory homemade gravy from the same pan. It's a smart, budget-friendly recipe for a cozy dinner or a make-ahead holiday sauce.

Servings8 Portions

Prep Time20 Mins

Cook Time100 Mins

Difficulty

Intermediate

Ingredients

chicken wings
1 kg
onions, roughly chopped
2
carrots, roughly chopped
3
mushrooms, sliced
2
thyme
1 small bunch
bay leaves
2
garlic, smashed
3 clove
sunflower oil
2 tbsp
honey
1 tbsp
soy sauce
2 tbsp
plain flour
4 tbsp
white or red wine
200 ml
chicken stock pots or cubes
2

Step-by-Step Instructions

Preheat the oven to 220C/200C fan/gas 8. If needed, trim off the wing tips and reserve them. Put the chicken wings, onions, carrots, mushrooms, thyme, bay leaves, and garlic in a large roasting tin. Drizzle with the sunflower oil, season lightly, and toss well to coat.

Transfer the wings to a large bowl. Add the honey and soy sauce, then toss until evenly coated. Arrange the vegetables in an even layer in the roasting tin, place the wings on top, and pour over any remaining honey-soy mixture from the bowl.

Roast for 30 minutes. Turn the wings with tongs, then roast for another 30 minutes until browned, sticky, and cooked through. Lift the wings out and set aside to serve hot or cold.

To make the gravy, place the roasting tin over medium heat if it is flameproof. Otherwise, scrape the roasted vegetables and all the browned bits into a saucepan. Sprinkle in the flour and stir for 2 to 3 minutes until the flour forms a paste and turns lightly golden.

Pour in the wine and simmer until reduced and syrupy. Add 1.5 litres of water and the stock pots or crumbled stock cubes. Bring to a boil, scraping up any bits stuck to the pan, then reduce the heat and simmer gently for 30 minutes until lightly thickened.