Citrus-glazed chicken wings

Citrus-glazed chicken wings

Mowie Kay

I have been making these wings for so long and so frequently that it sometimes feels like the ingredients just walk themselves into my marinating bowl – I don’t have to think about it. You can of course alter the flavours as you see fit – not everyone will want grapefruit zest in the glaze, so you can use sour orange or lime in its place.


Quantity Ingredient
1kg chicken wings, tips cut off
a few spring onions, green parts only
a few sesame seeds, to sprinkle (optional)
sea salt
freshly ground black pepper

For the marinade

Quantity Ingredient
50ml light soy sauce
50ml rum
1/2 onion, roughly chopped
1 lime, Finely grated zest and juice
1 orange, juiced
2 garlic cloves, roughly chopped
5 cm piece fresh root ginger, peeled and roughly chopped
1 red chilli, roughly chopped

For the glaze

Quantity Ingredient
1/2 teaspoon finely chopped grapefruit zest
1 grapefruit, juiced
50g butter
2 teaspoons runny honey
1/2 teaspoon chilli powder
1 tablespoon light soy sauce
1 teaspoon rum


  1. If you want to split the wings into flats and drummettes, you can do so, otherwise leave them in their natural heart shape. Put into a bowl and season with salt and pepper. Put all the marinade ingredients into a food processor and blend together until smooth. Pour over the chicken wings and stir to combine – give a massage with your hands if you can bear to; it will make a difference. Leave for at least an hour, but up to overnight (refrigerated) if possible.
  2. When you are ready to cook, either prepare a barbecue or preheat the oven to 200°C.
  3. For the glaze, put the grapefruit juice into a small saucepan over a high heat and reduce by half. Add the butter and honey. When melted, whisk in the zest, chilli powder, soy sauce and rum. Drain the chicken wings and pat dry. Either grill over indirect heat, turning regularly and basting with the glaze, or spread them out on baking tray, brush with the glaze and bake in the oven for around 45–50 minutes, turning and basting with the glaze regularly, until a rich dark brown with crisp, slightly sticky skin.
  4. Meanwhile, cut the spring onion greens into lengths and cut down one side to open up, then shred lengthways. Put into a bowl of iced water until they curl up pleasingly – it will take at least half an hour. Drain thoroughly.
  5. To serve, sprinkle the spring onion greens over the wings with some sesame seeds, if you like.
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