Baked Marmite Chicken Wings
These oven-baked Marmite chicken wings have a sticky, beautiful glaze with a deep marmite flavour. They are made with Marmite and a few other basic kitchen staple ingredients.
More Marmite Recipes:
- Marmite Spaghetti Recipe (above)
- Marmite Mushroom Pasta Recipe (above)
See Also:
This isn’t the same as the Malaysian/Singapore styled marmite chicken which is deep-fried then coated in a simmered marmite sauce. This is a much simpler recipe that lets the oven do the cooking, totally suitable for lazy noob cooks :)
Oven-roasted Marmite Chicken (Step-by-Step Pics)
Add marinade ingredients in a casserole. There is Marmite, butter, honey, minced garlic and white pepper. Check out the recipe page for the measurements. I skipped the salty sauces (soy sauce, fish sauce, oyster sauce etc) because I find the Marmite sufficient on its own to give the baked chicken the savoury taste and dark colour.
Stir to mix everything together using a spatula …
… until a semi-thick & smooth paste is formed (see picture above for the consistency). At this point in time, you can test the taste and add more/less marmite or honey as preferred.
Coat the chicken pieces thoroughly in the Marmite sauce. Let them marinade in the fridge, covered with lid, for at least a few hours or even better, overnight. I usually prepare this the night before, so that when I come home in the evening the next day, all I have to do is to bake them in the oven while cooking the rice and other side-dishes.
To bake, arrange the chicken one-layer in a roasting pan or casserole. Drizzle about 3 spoonfuls of marinating sauce over the chicken (you don’t need to use all the sauce).
After baking, they become this sticky and delicious mess with a beautiful glaze. Soooo goood!
Baked Marmite Chicken Recipe
Use the mid-joint or drumlette, or a combination of both for this recipe.
During the second half of the oven baking, watch the chicken carefully to ensure that the skin is not burnt.
Ingredients:
- 300 grams mid-joint chicken wings and/or drumlettes
- chopped spring onion & coriander garnish; optional
(A) Marinade
- 20 grams (about 1 tbsp) marmite
- 10 grams unsalted butter melted in the microwave
- 2 tbsp honey
- 3 dashes white pepper powder
- 1/2 tbsp sesame oil
- 4 cloves minced garlic
Directions:
- Marinade the chicken. Add marinade ingredients (A) in a casserole and stir continuously with a spatula, until a smooth & sticky paste is formed. Season to taste (more marmite or honey). Coat chicken thoroughly in the marmite sauce. For best results, marinade covered for at least a few hours or preferably overnight in the fridge.
- Bake the chicken. Arrange the chicken pieces one layer in a roasting pan lined with baking paper or tongs. Drizzle about 2-3 spoonfuls of the leftover marinade sauce over the chicken. Bake at preheated oven of 200°C (392°F) for 20 minutes, take the pan out & turn the chicken pieces over with tongs. Continue baking until chicken is nicely browned, about another 15 minutes. To serve, coat each chicken piece with the roasting liquids collected in the pan & garnish with spring onion/coriander.