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    Sticky Marmite wings

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    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.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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