Honey, Maple and Thyme Chicken Wings

Earlier in the week I suggested Saturday Night Cocktails and Games at my house to a friend. Somehow this escalated into me cooking dinner for 6 and I went for a pizza feast with a twist – pizza blogs are coming soon. In the meantime, any great pizza feast should feature wings but I wanted to avoid the BBQ sauce soaked number that I usually head for and make use of some of the herbs from my garden. Also maple syrup – any excuse. Its expensive tho so I bulked out the party with some honey.

I made these ahead of time by precooking the wings, leaving them overnight in the marinade and then rewarming and glazing them at the same time. You could alternatively cook the wings from scratch in the marinade and serve immediately.

Serves 8 as part of a feast. Serves 2-3 as a main.



2 x 700g pack of Chicken Wings (no wing tips)
6 tbsp Runny Honey
3 tbsp Maple Syrup
8 springs Thyme
2 tsp Paprika
4 tbsp Grain Mustard
Sea salt flakes

Preheat the oven to 180c or equivalent.

Using scissors, cut 2 x 700g pack of Chicken Wings down the joint to create individual wings. Discard the useless wingtip if your wings come with them.

Add the cut wings to a large roasting tray lined with a reusable liner and cover with Frylight – about 10-15 sprays and toss with a pinch or two of Sea Salt Flakes.

Cook the wings for 25-30 minutes tossing them occasionally.

Remove the wings to a large Tupperware container discarding the cooking liquor.

Tip – Or keep the juice and add it to your next gravy or pasta sauce.

Add 6 tbsp Runny Honey, 3 tbsp Maple Syrup, 8 springs Thyme, 2 tsp Paprika and 4 tbsp Grain Mustard to the wings. Mix thoroughly and leave to cool then seal with the lid and leave in the fridge overnight.

Tip – At this point, I just put the oven tray back in the oven overnight and left it as I didn’t want to wash it up and then dirty another pan. There are potentially some hygiene issues here if you’re worried about that sort of thing, so wash it and use a clean pan tomorrow if you’re that way inclined. (No one died).

About an hour before wanting to serve, preheat the oven to 200c or equivalent.

Take the wings out of the fridge and add back to the roasting pan. Once the oven is hot, add the wings and leave for 15 minutes.

Take the wings out of the oven and drain any juice and reserve it.  Put the wings back in the oven for 30 minutes, giving them a toss and adding back the reserved juice after 15 minutes. This will give the wings chance to glaze and go crispy instead of boiling but without wasting any of the marinade.

Serve in a big communal bowl with plenty of kitchen roll and your preferred dip (I went supermarket garlic and herb).


 Let me know what you think in the comments!

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For more meaty recipe ideas, why not check out some of my other popular posts:

Cedges Basics – Roast Chicken
Cedges Cooks Asian – Korean Belly Pork with Sticky Rice and Soy Kale
Cedges Cooks – Ginger Beer Ham with Southern Comfort Glaze
Cedges Bakes – Sausage, Nut and Chutney Wreath
Cedges Bakes – Chicken, Gammon & Mushroom Pie

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4 replies to “Honey, Maple and Thyme Chicken Wings

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