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Marmite and chili chicken wings on a plate.

Marmite and Chili Baked Chicken Wings

These baked chicken wings are salty, sticky, sweet and loaded with umami flavour from the marmite. Try this recipe for marmite and chili baked chicken wings for your next wild, weeknight dinner.
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 5 mins
Course Appetizer, chicken recipes, weeknight meals
Cuisine American
Servings 10 wings
Calories 443 kcal


  • Baking tray


  • 500 g chicken wings about 10 wings
  • 1 tsp marmite
  • 1 tsp chili
  • 2 tsp palm sugar or brown sugar
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 2 tbsp peanut oil or any high-smoke point oil (canola, grapeseed, etc.)
  • 1 tsp red wine vinegar
  • ½ tsp sea salt


  • Mix all of the ingredients thoroughly in a bowl. Let sit for 10 minutes. Alternatively, you can marinate these overnight.
    Mixing the chicken wings in a bowl with all the ingredients.
  • Set the oven on high convection to 220°C/ 425°F
  • Line the chicken wings on a baking tray making sure not to overcrowd the tray.
  • Roast the chicken wings for 20 minutes. Then turn over the chicken wings and finish on the other side for another 10 minutes.
  • Let the chicken wings rest for 5 minutes before eating. Enjoy!
    Marmite and chili chicken wings on a plate.


Don't overcrowd the tray otherwise you will not be able to get a nice crispy exterior. If you are making a big batch, use more trays or bake in batches.
I would be curious to see how these turned out brined. The marmite is very salt so I decided not to brine them but if you do, let me know in the comments!
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