HORMUZA Chicken & Wings
Powered by HORMUZA Fermented Chilli Sauce
Sticky. Crispy. Built with depth.
A patient glaze that cuts through fat, lifts sweetness and leaves a long, savoury finish — making it ideal for wings and grilled foods.
Ingredients
For the chicken
- 1kg chicken wings (or drumsticks / thighs)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp ground black pepper
- ½ tsp salt
For the HORMUZA glaze
- 4 tbsp HORMUZA Fermented Chilli Sauce
- 2 tbsp honey or maple syrup
- 1 tbsp soy sauce (or tamari)
- 1 tbsp apple cider vinegar
- 1 tsp butter (or vegan butter)
Method
- 1Prep the chicken
Pat chicken dry (this = crispiness). Toss with olive oil, paprika, garlic powder, salt and pepper.
- 2Cook
Oven: Roast at 200°C (fan) for 35–40 mins, turning once. Air fryer: 190°C for 22–25 mins, shaking halfway. BBQ: grill over medium heat until skin is crispy and lightly charred.
- 3Sauce it up
Toss hot chicken in the glaze or brush generously. Return to oven / BBQ for 5 more minutes to caramelise.
Upgrade ideas
- Extra heat
Add raw HORMUZA sauce after cooking.
- Zing
Finish with fresh lime juice.
- Garlic lover
Add roasted garlic to the glaze.
- Nuclear mode
Bust wings with chilli flakes before glazing.
Serve with
- Blue cheese or vegan ranch dip
- Slaw or corn on the cob
- Cold beer or icy lemonade
HORMUZA Fermented Chilli Sauce cuts through fat, lifts sweetness and leaves a long, savoury finish — making it ideal for wings and grilled foods.
CRAFTED
Our sauces are crafted with intent. We develop them through process control rather than relying on aggressive heat.
LAYERED
Balance is built in. Temperature is layered. We work step-by-step to deliver complexity, texture and quality.
RELIABLE
Trusted to deliver consistent, satisfying heat at the table. Made in controlled, small batch production in the UK.