Dude Food · Sticky Chicken Wings


This afternoon we share our third recipe from the mastermind behind and, chef Matt Wilkinson.

Over the last couple of weeks Matt’s shared some classic (Chicken and Leek) and not so classic (Spag bol!) pies, but today we’re moving to a whole new level of comfort food – Sticky Chicken Wings! Matt gives us his version of this finger-lickin’ dish that’s sure to have the whole family/group grinning.

beer expert Kirrily Waldhorn, is also on hand with the perfect beverage to wash down this guilty pleasure!

19th September, 2017

Sticky Chicken Wings by Matt Wilksinson of , served with  from . Props include, stack of plates by , Noda Horo white tray from , linen napkin by , and chopping board and surface from . Production – Lucy Feagins/ Btslive, styling  , and photo – .

Matt Wilkinson.  Production – Lucy Feagins/ Btslive, styling – , and photo – .

Finger lickin’ good: Sticky Chicken Wings ready to be devoured, alongside   from . Stack of plates by , Noda Horo white tray from , linen napkin by , and chopping board and surface from . Production – Lucy Feagins/ Btslive, styling – , and photo – .

Photography – Eve Wilson.

Matt Wilkinson
Tuesday 19th September 2017


Who doesn’t love Sticky Chicken Wings?

These aren’t the Southern USA-influenced, deep-fried kind, but instead are oven baked, with the main heat coming from pepper and mustard. And they’re such a winner for a movie night with family and friends!

This glaze is also great with pork or beef ribs too, but *warning* you’ll need a napkin, a water bowl for finger-dipping, and perhaps (definitely) a cold beer.



Serves 4

1kg free range chicken
¼ cup Dijon mustard
¼ cup cider vinegar
1 Tbsp caster sugar
1 Tbsp brown sugar
Big pinch of cracked black pepper
Big pinch of Cayenne pepper
Big pinch of salt
1 tsp chilli flakes (optional)
1 tsp butter


Preheat oven to 180c.

Place the chicken wings in a pot, cover with water and bring to the boil. Turn down to a simmer for 12 minutes, turn off the heat and let sit.

For the glaze, mix all other ingredients (except the butter) in a pot and reduce to 1/3.

Add butter, then strain chicken wings (you can keep the liquid to freeze and use as chicken stock at a later stage.)

Add wings to the reduced glaze, mix thoroughly then place wings on a baking tray and bake for 22 minutes, shaking tray every 5 minutes.

Serve with napkins.


Next month, Matt Wilkinson will release his  third cookbook, ‘Mr and Mrs Wilkinson’s How It Is At Home’, which is co-written with wife Sharlee.



($21.99/6 pack, $69.90/ 24 case)

Very few could say they have never indulged in a plate of sticky chicken wings and a beer. This is definitely one of the classic beer/food pairings!

beer expert Kirrily Waldhorn recommends a beer that will cut through the sticky sweetness of this dish, and also cleanse the palate. German-style Pilsner is up to the challenge.’With a tonne of German noble hops imparting just the right amount of spice and herbaceous characters along with a whopping 50 IBU (international bitterness units), provides the much-needed contrast’ explains Kirrily. ‘This pairing transforms the classic wings-and-beer combo to a whole new flavour sensation.’


If you’re looking for more drink inspiration, join . It’s free and you’ll also get exclusive offers, access to special events and masterclasses. 

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