Gordon Ramsay’s Honey Wings

Gordon Ramsay Honey Wings recipe (often referred to as his “Sticky Spicy Wings” or “Tamarind Honey Wings” depending on the variation) is a flavor bomb that balances sweetness, heat, and tang. Unlike standard Buffalo wings that are just fried and tossed in hot sauce, Gordon marinates the chicken first to infuse flavor deep into the meat, then roasts them to caramelized perfection, and finally tosses them in a sticky, sweet-and-sour glaze. It is a messy, finger-licking dish that elevates the humble chicken wing into a gourmet appetizer.

Try More Recipes:

• Gordon Ramsay Chicken Liver Pate Recipe
• Gordon Ramsay Chicken Parmesan Recipe
• Gordon Ramsay’s Tomato Chutney

Why You Will Love This Honey Wings Recipe:

• Deep Flavor: Marinating the wings ensures they are flavorful to the bone, not just coated on the outside.
• Sticky Glaze: The combination of honey, soy, and spices reduces down to a thick, glossy lacquer that clings to the wings perfectly.
• Oven Baked: These are baked, not deep-fried, making them slightly lighter (and less messy to cook) while still achieving a sticky, charred finish.
• Sweet & Heat: The honey creates a crave-able sweetness that perfectly counteracts the heat from the chilies or hot sauce.
• Crowd Pleaser: They are the ultimate party food—addictive, easy to eat, and visually stunning with their dark, golden gloss.

Gordon Ramsay Honey Wings Ingredients

The Wings

• 1 kg (2 lbs) chicken wings (tips removed, separated into flats and drums)
• Salt and freshly ground black pepper
• 2 tbsp olive oil

The Marinade/Glaze

• 2-3 tbsp honey (good quality runny honey)
• 2 tbsp soy sauce (or tamarind paste for a more exotic tang)
• 2 cloves garlic, peeled and crushed/minced
• 1 tbsp fresh ginger, grated
• 1 tsp red chili flakes (or 1 fresh red chili, chopped)
• 1 tbsp Worcestershire sauce
• 2 spring onions (scallions), sliced (for garnish)
• Sesame seeds (optional, for garnish)

How To Make Gordon Ramsay Honey Wings

1. Prep the Wings: Pat the chicken wings dry with paper towels. Season them generously with salt and pepper.
2. Sear (Optional but Recommended): Heat a large oven-proof pan or skillet over medium-high heat with the olive oil. Add the wings and sear them for 2-3 minutes on each side until they are golden brown. This starts the caramelization process. (If you want to skip this, you can just bake them, but searing adds flavor).
3. Make the Glaze: In a small bowl, whisk together the honey, soy sauce, crushed garlic, grated ginger, chili flakes, and Worcestershire sauce.
4. Combine: Pour the glaze over the wings in the pan. Toss well to coat every wing in the sticky liquid.
5. Bake: Transfer the pan to a preheated oven at 375°F (190°C). Bake for 25 to 30 minutes.
   • Important: Halfway through cooking (about 15 minutes in), open the oven and toss the wings in the sauce again. This ensures they glaze evenly and don’t burn.
6. Reduce (Sticky Finish): If the sauce is still too runny after 30 minutes, remove the wings to a serving plate. Place the pan back on the stove over medium heat and boil the sauce for 2-3 minutes until it becomes a thick syrup. Pour this reduced glaze over the wings.
7. Serve: Garnish immediately with sliced spring onions and a sprinkle of sesame seeds. Serve hot.

Recipe Tips

• Don’t Burn the Honey: Honey burns easily. If your wings are browning too fast in the oven, cover the pan loosely with foil for the last 10 minutes.
• Tamarind Twist: Gordon often uses tamarind paste in his sticky wings. If you can find it, swap half the soy sauce for tamarind paste for a sour, tangy depth that is incredible.
• Crispy Skin: For extra crispy skin, toss the raw wings in a little baking powder (not soda) before seasoning and searing.
• Marinate Time: If you have time, toss the raw wings in the glaze ingredients and let them sit in the fridge for 2 hours before cooking. The flavor will be even more intense.

What To Serve With Honey Wings?

• Cooling Dip: Serve with a Blue Cheese or Ranch dip to balance the sticky heat.
• Slaw: A crunchy Asian Coleslaw with sesame oil and lime juice pairs perfectly with the ginger/soy flavors.
• Rice: Because of the rich sauce, these wings go great over a bowl of Steamed Jasmine Rice for a full meal.
• Fries: Serve with Sweet Potato Fries to complement the sweetness of the honey.

How To Store Leftovers Honey Wings?

• Refrigerate: Store in an airtight container for up to 3 days. The sauce will thicken significantly in the fridge.
• Freeze: You can freeze the cooked wings for up to 2 months, though the texture of the skin may soften upon thawing.

How To Reheat Leftovers Honey Wings?

• Oven: Place wings on a baking sheet at 350°F (175°C) for 10-15 minutes. This helps re-crisp the sticky exterior.
• Microwave: Not recommended as the wings will become soggy and rubbery.

FAQs

More Recipes:

• Gordon Ramsay Chicken Parmesan Recipe
• Gordon Ramsay’s Vegetable Soup
• Gordon Ramsay’s Potato Crusted Halibut Recipe

Honey Wings Nutrition Facts

Serving Size: 6 wings

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 32g

Gordon Ramsay’s Honey Wings

Recipe by Sophie LaneCourse: Chicken, Dinners, Lunch, AppetizersCuisine: Asian Fusion, American

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

450

kcal

Gordon Ramsay Honey Wings recipe (often referred to as his “Sticky Spicy Wings” or “Tamarind Honey Wings” depending on the variation) is a flavor bomb that balances sweetness, heat, and tang. Unlike standard Buffalo wings that are just fried and tossed in hot sauce, Gordon marinates the chicken first to infuse flavor deep into the meat, then roasts them to caramelized perfection, and finally tosses them in a sticky, sweet-and-sour glaze. It is a messy, finger-licking dish that elevates the humble chicken wing into a gourmet appetizer.

Ingredients

• 1 kg (2 lbs) chicken wings (tips removed, separated into flats and drums)

• Salt and freshly ground black pepper

• 2 tbsp olive oil

• The Marinade/Glaze

• 2-3 tbsp honey (good quality runny honey)

• 2 tbsp soy sauce (or tamarind paste for a more exotic tang)

• 2 cloves garlic, peeled and crushed/minced

• 1 tbsp fresh ginger, grated

• 1 tsp red chili flakes (or 1 fresh red chili, chopped)

• 1 tbsp Worcestershire sauce

• 2 spring onions (scallions), sliced (for garnish)

• Sesame seeds (optional, for garnish)

Directions

• Prep the Wings: Pat the chicken wings dry with paper towels. Season them generously with salt and pepper.
• Sear (Optional but Recommended): Heat a large oven-proof pan or skillet over medium-high heat with the olive oil. Add the wings and sear them for 2-3 minutes on each side until they are golden brown. This starts the caramelization process. (If you want to skip this, you can just bake them, but searing adds flavor).
• Make the Glaze: In a small bowl, whisk together the honey, soy sauce, crushed garlic, grated ginger, chili flakes, and Worcestershire sauce.
• Bake: Transfer the pan to a preheated oven at 375°F (190°C). Bake for 25 to 30 minutes. Important: Halfway through cooking (about 15 minutes in), open the oven and toss the wings in the sauce again. This ensures they glaze evenly and don’t burn.
• Combine: Pour the glaze over the wings in the pan. Toss well to coat every wing in the sticky liquid.
• Reduce (Sticky Finish): If the sauce is still too runny after 30 minutes, remove the wings to a serving plate. Place the pan back on the stove over medium heat and boil the sauce for 2-3 minutes until it becomes a thick syrup. Pour this reduced glaze over the wings.
• Serve: Garnish immediately with sliced spring onions and a sprinkle of sesame seeds. Serve hot.

Notes

• Don’t Burn the Honey: Honey burns easily. If your wings are browning too fast in the oven, cover the pan loosely with foil for the last 10 minutes.
  Tamarind Twist: Gordon often uses tamarind paste in his sticky wings. If you can find it, swap half the soy sauce for tamarind paste for a sour, tangy depth that is incredible.
  Crispy Skin: For extra crispy skin, toss the raw wings in a little baking powder (not soda) before seasoning and searing.
  Marinate Time: If you have time, toss the raw wings in the glaze ingredients and let them sit in the fridge for 2 hours before cooking. The flavor will be even more intense.