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This post was created in collaboration with La Vieja Fabrica. This marmalade chicken wings recipe is my new favourite way to cook wings on the barbecue. They start off with just salt, pepper and olive oil for most of their cooking time so the skin can get nice and crisp and the meat can cook through, before being finished with a sticky, tangy 3-ingredient marmalade and mustard glaze cooked just long enough to caramelise without burning on the grate. Enjoy them with some nice cold beers as a snack, or as part of a larger barbecue spread (they go really well with my pasta slaw on the side!)
La Vieja Fabrica Fine Cut Marmalade
I tested these wings with a couple of different types of marmalade, and I found that a fine cut marmalade like La Vieja Fabrica’s fine cut marmalade from Seville worked best as there were not too many chunks of marmalade peel in there to detract from the whole wing eating experience, but enough to still coat the sticky wings with little manageable, pleasantly bitter shreds. You can find it in Asda, Tesco, Waitrose, Morrisons, on Ocado, and Booths if you’re lucky enough to have one of their stores nearby!
Frequently Asked Questions
Can I make these marmalade chicken wings in the oven or air fryer instead?
Bake the wings for 25 minutes at 220C, then brush with the glaze before finishing under the grill until charred. Or, air fry them for 20 minutes at 180C, toss with the glaze, then return to the air fryer to cook for another 5 minutes.
I know you’ve recommended thin cut marmalade, but would others work?
Avoid thick cut as the pieces of orange are just too big for a glaze. You won’t get as much marmalade flavour, but no peel would also work if that is what you have on hand for toast, as would St Clements to add another layer of citrus with the added lemon.
These super sticky marmalade and mustard chicken wings are cooked first on the barbecue until tender and the skin is nice and crisp before being finished with a tangy, bitter-sweet glaze.
Ingredients
Scale
4 tbsp La Vieja Fabrica thin cut marmalade
1 tbsp wholegrain mustard
1 tsp light soy sauce
8–10 chicken wings
salt and pepper
olive oil cooking spray
Instructions
In a small saucepan over a medium heat, whisk together the marmalade, mustard and light soy sauce until smooth.
Season the wings well with salt and pepper, and spritz with olive oil.
Prepare the barbecue for cooking over an area of high, and an area of medium heat. Working in two batches, cook the chicken wings over a high heat on both sides until the skin is crispy in parts. Move them to the medium heat area to cook through and to make space for the second half of the batch.
At the end of cooking, brush the wings with the marinade, flip, and repeat. Keep going until you’ve used up the glaze.
Serve immediately.
Notes
Oven method: Bake the wings for 25 minutes at 220C, then brush with the glaze before finishing under the grill until charred.
Air fryer method: Air fry for 20 minutes at 180C, toss with the glaze, then return to the air fryer to cook for another 5 minutes.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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