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I used the marinade I usually make for baby back ribs. For the chicken, I did not use Dry Sherry but Mead. It tasted even better and as my 6 year old keep saying, ” It is finger licking good!”

This recipe is very easy to prepare and cook.  I sometimes use the marinade for a whole chiken during Christmas or other special occasion.



  • 2 tbsp sugar
  • 1tbsp mead (you can also use lemon or dry sherry or cider)
  • 3 tbsp Hoisin Sauce
  • 1/2 tsp finely chopped garlic
  • 1/2 cup ketchup
  • 1 kilo chicken wings (I used the one you get from Sainsburys for £1.80)
  • dash of salt (optional)


  • Place wings in non-reactive container with lid.
  • In bowl, combine marinade ingredients; sugar, mead, hoisin sauce, garlic, ketchup and salt (if desired).
  • Mix well and spoon over wings.
  • Cover the container and shake to coat the wings thoroughly with marinade. Refrigerate for at least 4 hours (Overnight for best results). Shake once or twice to coat chicken again.
  • To avoid mess, cover cookie sheet with aluminum foil.
  • Take wings from refrigerator and shake to coat again. Place the wings on the cookie sheet.
  • Do not crowd or they won’t be perfectly glazed or crispy.
  • Bake at 200 degrees C with fan for 20 minutes on the front side and 10 minutes on the other side.
  • Check carefully if it is cooked enough or to prevent burning.
  • Take from oven and serve immediately.

The marinade is also great with pork back finger ribs (1 inch wide and 3 inches long). You only need to cook it  for 30 minutes on both sides.