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Honey-marinated BBQ Wing

Honey-marinated BBQ Wing

By OcadoLifePublished on 20 May 2025“Smoke, love and nước mắm (fish sauce) are the basis of Viet-Tex barbecue – and these wings combine them all,” says chef and author Thuy Diem Pham, who has happily married classic Texan cooking with a taste of Vietnam. For the best flavour, marinate the wings for at least 30 mins, or overnight. The ultimate easy finger food, serve them up alongside Thuy’s mouthwatering Corn-on-the-Cob With Chilli Butter and Tamarind Smoked Tofu Skewers – search for the recipe online.
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Time and servings

35 minsTotal time
6Servings
5 minsPrep time
30 minsCooking time

Ingredients

  • 12 chicken wings, wing tips cut off and discarded
  • 40ml fish sauce
  • 40ml runny honey
  • 40ml oyster sauce
  • 2 tsp chilli powder or paprika
  • 1 tbsp garlic granules
  • 1 tbsp black pepper
  • 1 tbsp sesame oil
  • 1 red chilli, sliced, to garnish (optional)
  • 1 small handful coriander leaves, to garnish (optional)

Method

  • Step 1

    To make the marinade, combine the fish sauce, honey, oyster sauce, chilli powder (or paprika), garlic granules, black pepper and sesame oil in a large bowl. Mix well; set some aside for basting. Add the wings; toss to coat. Marinate for at least 30 mins or overnight.

  • Step 2

    Prepare the barbecue for direct and indirect cooking by banking the lit charcoal to one side, leaving the other side free. The barbecue is ready when the flames have died down, leaving hot embers. Alternatively, preheat the oven to 200°C/180°C fan/gas 6 (increasing to 230°C/210°C fan/gas 8 for the final 3-5 mins).

  • Step 3

    Shake off excess marinade and cook the wings on the grill over indirect heat for 20-30 mins (char over direct heat for the final 2 mins), turning occasionally and basting with the reserved marinade, until cooked through; or oven-cook in a roasting tin. Scatter with chilli and coriander, if liked.