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Sticky Marmite wings
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1 tbsp Marmite
2 tbsp fish sauce
1 tbsp light soy sauce
2 tbsp white wine vinegar
20g fresh root ginger, roughly chopped
2 large garlic cloves, roughly chopped
1 red chilli, roughly chopped (deseeded, if liked)
large handful coriander, stalks and leaves roughly chopped
100g caster sugar
2 x 475g packs essential Waitrose British chicken wings
5 salad onions, finely chopped
1. Mix the Marmite, fish sauce, soy and vinegar with 80ml water; set aside. Blitz the ginger, garlic, chilli and coriander stalks in a food processor until finely chopped (or chop by hand).
2. Heat the sugar in a large frying pan with 100ml water, stirring over a low heat until dissolved. Boil briskly, without stirring, for 8-10 minutes, to make a light amber caramel. Stir in the Marmite mixture and the garlic and ginger mixture until combined; take care – it will splutter. Add the chicken wings and turn in the sauce.
3. Cook over a medium heat for 30 minutes, turning the wings occasionally. Raise the heat and cook for 5-8 minutes more, turning the wings often, until cooked through and sticky. Serve at once, scattered with the salad onions, coriander leaves, and some lime wedges, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in February 2015.