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Devilled wings recipe

Devilled wings

These sticky, spicy chicken wings will go down a treat at the Halloween party. Use a mixture of spices to coat the wings then slather in a sticky glaze made with sriracha and honey for that sweet and spicy kick.

See method
  • Serves 6
  • 10 mins to prepare and 50 mins to cook
  • 315 calories / serving

    Ingredients

    • oil, for greasing
    • ½ tsp hot chilli powder
    • 1 tsp ground coriander
    • 1 tbsp chicken seasoning
    • 2 tsp paprika
    • 1kg chicken wings
    • 150g soured cream
    • 10g fresh chives, snipped

    For the glaze

    • 1-2 tbsp (to taste) sriracha
    • 2 tbsp brown sauce
    • 2 tbsp clear honey
    • ¾ x 15g tube Dr. Oetker extra-strong red food colour gel (optional)

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    Each serving contains

    Energy
    1310kJ 315.0kcal
    16%
    Fat
    23g
    high33%
    Saturates
    8g
    high39%
    Salt
    0.9g
    medium15%
    Sugars
    7g
    low7%

    of the Reference intake

    Carbohydrate 6.9gProtein 20.5gFibre 0.8g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C, and grease a large baking tray. In a small bowl, mix the chilli powder, ground coriander, chicken seasoning and paprika. Sprinkle over the chicken and toss well to coat. Roast for 40-45 mins until cooked through.
    2. Meanwhile, mix the soured cream with the chives and season with a pinch of salt. Cover and chill in the fridge.
    3. For the glaze, in a small bowl mix the sriracha with the brown sauce, honey and red food colouring, if using. Cover and set aside.
    4. Remove the chicken from the oven, brush all over with the glaze and return to the oven for a further 10-15 mins until fragrant and sticky. Serve with the soured cream dip.

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