Marmite Chicken Wings

As seen from Straits Times, this recipe sounds too yummy to ignore… Thought I will keep this somewhere for future reference.


12 chicken wings
2 Tbs sesame oil
2 Tbs Marmite or Bovril
3 Tbs oyster sauce
3 Tbs honey
2 cloves garlic, roughly chopped


  1. Wash the chicken wings under running water, pat dry with paper towels. Using a sharp knife or kitchen shears, cut the wings into three parts: drummette, flat (middle part of the wing) and wing tip. Save the wing tips for making chicken stock. Place the drummettes and flats in a resealable plastic bag.
  2. Mix the other ingredients thoroughly in a glass jar or bowl. Pour the marinade into the bag, making sure every piece of chicken is coated. Press all the air out of the bag, seal and leave to marinate in the fridge overnight.
  3. Preheat oven to 180 deg C. Line a baking tray with baking paper of aluminium foil and place a metal rack over it.
  4. Scrape as much of the marinade off the chicken as possible – a teaspoon is useful here – and place the pieces on the rack. Set aside until the oven is at the right temperature.
  5. Bake the wings for 18-22 minutes (depending on the size). They should be  a deep brown but not burnt. If doing in two batches, do a tray of all drummettes (they will take 20 to 22 minutes), then a tray of all flats (they will take 18-20 minutes). Let cool 5 minutes before serving.

Serves four as a snack.


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