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Chicken wings with sweet soy and burnt lime butter

Chicken wings with sweet soy & burnt lime butter

By Su Scott. Inspired by Korean-fried chicken but baked in the oven, these delicious wings are brushed with a sweet, salty, tangy soy butter. The hot baking tray helps the chicken crisp up, so there's no need to deep-fry.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe in a class, The Whole Chicken and How to Use It, which livestreamed in January 2024. In the masterclass, Alex demonstrated how to joint a chicken which can be cheaper than buying individual portions. 

The class also featured Winter panzanella, Chicken supremes with tarragon & vermouth and Chicken, leek and apple casserole.

Watch the recording now.

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  • Serves4
  • CourseSnack
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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Ingredients

  • 2 x 400g pack Duchy Organic Chicken Wings (or see the introduction for a guide on jointing a whole chicken)
  • 1 tsp dried rosemary
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 4 tbsp cornflour
  • 1 tbsp vegetable oil, for brushing

Sauce

  • 3 limes, halved
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp demerara sugar
  • 1 tbsp clear honey
  • 2 clove/s garlic, crushed
  • 20g unsalted butter

Method

  1. Preheat the oven to 230˚C, gas mark 8. Put a large baking tray in the oven to heat up. Put the chicken wings in a bowl and season with the dried rosemary, salt and pepper, then coat in the cornflour. Carefully line the hot baking tray with baking parchment. Put the chicken wings on top; brush with vegetable oil. Reduce the heat to 220˚C, gas mark 7, and cook for 40 minutes, turning halfway through, until the skin is golden and crispy, and the meat is cooked through, the juices run clear and no pink meat remains.

  2. Meanwhile, scorch the lime halves by placing them on a hot griddle pan, cut-side down, for 2-3 minutes. When cool enough to handle, juice two of the lime halves and set aside.

  3. When the chicken wings are almost cooked, put the soy sauce, mirin, sugar, honey and crushed garlic in a wok or saucepan with 100ml water. Bring to the boil and cook until the sugar has dissolved and the sauce has thickened slightly (about 5 minutes in all). Add the lime juice, then take off the heat and stir in the butter. Brush the soy and lime butter all over the crispy chicken wings and serve with the remaining scorched lime halves on the side.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,356kJ/ 564kcals

Fat

32g

Saturated Fat

8.9g

Carbohydrates

29g

Sugars

11g

Fibre

0.8g

Protein

38g

Salt

2.2g

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Overall rating (5/5)

5 out of 5 stars1 rating