Sticky Marmite wings

  • Preparation time: 20 minutes
  • Cooking time: 50 minutes
  • Total time: 1 hour 10 minutes

Serves: 4-6


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.