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Crispy Chicken Wings with Smoky Chilli Sauce

Preparation time: 

Crispy and smokey, a meal for when you're craving buffalo wings or Nandos!


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    • Preheat the oven to 200°C (392°F)
    • In a baking tray, rub the chicken wings with a glug of oil and season with salt and pepper.
    • Roast for 30–40 minutes until nicely golden and crispy. Turn half way through to get crispy skin all over.
    • While the chicken wings cook, get on with making the smoky chilli sauce.
    • Once the wings are cooked, allow to rest for a couple of minutes and enjoy with a dollop of smokey, chilli sauce.

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