Gordon Ramsay’s Honey Wings Recipe

This Gordon Ramsay’s Honey Wings Recipe is a sticky and sweet recipe, which is made with honey and soy sauce. It’s the perfect party appetizer, ready in about 1 hour and 15 minutes.

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Gordon Ramsay’s Honey Wings Recipe Ingredients

• 1.36kg whole chicken wings, cut into 3 pieces
• Salt + pepper to taste
• 240ml honey
• 120ml soy sauce
• 30ml vegetable oil
• 30ml ketchup
• 3 garlic cloves, minced (or more if dramatic)
• ¼ tsp cayenne (or sriracha or chili flakes)

How To Make Gordon Ramsay’s Honey Wings

1. Prep the oven and wings: Preheat your oven to 350°F (175°C). Line a baking sheet with foil and spray it with nonstick spray. Cut the whole chicken wings into three sections: the drumette, the flat, and the tip (discard the tips or save for stock). Season the drumettes and flats with salt and pepper.
2. Make the sauce: In a large bowl, whisk together the honey, soy sauce, vegetable oil, ketchup, minced garlic, and cayenne pepper until smooth.
3. Coat the wings: Add the seasoned wing pieces to the bowl with the sauce and toss until they are thoroughly coated.
4. Bake the wings: Arrange the coated wings in a single layer on the prepared baking sheet. Bake for 1 hour, flipping the wings halfway through the cooking time.
5. Broil until crispy: After baking, turn your oven’s broiler on high. Broil the wings for 2–4 minutes, watching them very closely, until the glaze is caramelized, bubbling, and crispy at the edges.
6. Rest and serve: Let the wings rest for 5 minutes before serving.

Recipe Tips

• How do I get the stickiest glaze? When you flip the wings halfway through baking, use a spoon to drizzle some of the extra sauce from the bottom of the pan back over the top of the wings. This creates a double layer of sticky, caramelized goodness.
• How do I keep the wings from burning under the broiler? The high sugar content in the glaze means it can burn very quickly. Keep the oven door slightly ajar and do not walk away. This gives you more control and a few extra seconds of reaction time to pull them out when they are perfectly caramelized but not burnt.
• Why should I separate the wing parts? Separating the wings into drumettes and flats ensures that all the pieces are a more uniform size. This helps them cook more evenly, resulting in a better overall texture.
• Should I use all the sauce in the pan? You want enough sauce to coat the wings generously, but not so much that they are swimming in a deep pool of liquid. This helps them roast and caramelize rather than steam.

What To Serve With Honey Wings

These sticky, sweet, and spicy wings are a perfect appetizer or main course. Serve them with:

• Celery and carrot sticks
• A side of ranch or blue cheese dressing for dipping
• Crispy french fries or tater tots
• A simple, creamy coleslaw

How To Store Honey Wings

Refrigerate: Store leftover wings in an airtight container in the refrigerator for up to 4 days. Reheat: For the best results and to make them crispy again, reheat the wings on a baking sheet in a 400°F (200°C) oven for 5-10 minutes, until they are heated through and the glaze is bubbly.

Honey Wings Nutrition Facts

• Calories: 760 kcal
• Carbohydrates: 65g
• Protein: 50g
• Fat: 35g
• Saturated Fat: 8g
• Sodium: 1800mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay’s Herb Butter For Turkey Recipe
• Gordon Ramsay Lollipop Chicken Recipe
• Gordon Ramsay BBQ Sauce Recipe