Sticky BBQ chicken wings are the traybake that disappears fastest — crisp skin, sticky glaze, and plenty for a crowd. Roast 3kg Bulk 3-Joint Chicken Wings hot, then toss in a honey-BBQ glaze for the last blast. Shop Chicken Wings and BBQ Meat when you want butcher wings, not watery frozen packs.
Ingredients
- 1–1.5kg chicken wings (from a bulk pack, or as needed)
- 1 tbsp oil; salt, pepper, 1 tsp smoked paprika
- Glaze: 3 tbsp BBQ sauce, 1 tbsp honey, 1 tsp Worcestershire, pinch chilli flakes
- Optional: sesame seeds or spring onion to finish
- Slaw or chips to serve
Method
- Heat oven to 210°C (fan 190°C). Pat wings dry, toss with oil, paprika, salt and pepper on a tray in a single layer.
- Roast 35–40 minutes, turning once, until the skin is crisp and the thickest joint hits 75°C.
- Mix glaze. Toss hot wings in the glaze, return to the oven 5–8 minutes until sticky and bubbling.
- Rest 3 minutes, scatter sesame or spring onion, and serve with slaw or chips.
- Batch tip: roast plain, glaze to order — leftover wings reheat well under a hot grill.
Prefer flats only? Chicken Flats (350-400g) cook a touch faster. Browse BBQ Meat Range for party packs when the weather turns.
