This succulent chicken wings recipe is easy to make as all the cooking is done in the oven – at and just 85p a serving, it’s a bargain too! Chicken wings, potato wedges and 'slaw
Serves: 4
Prep time: 20 mins
Cooking time: 55 mins
Total time: 1 hr 15 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 2 cloves garlic, peeled and crushed
    • 3 tbsp light brown soft sugar
    • 2 tbsp sweet chilli sauce
    • 4 tbsp tomato ketchup
    • 4 tbsp dark soy sauce
    • 12 chicken wings weighing about 1kg (2¼lb)

For the wedges:

    • 3 large potatoes (about 900g/2lb)
    • 2 tbsp vegetable oil

For the ‘slaw:

    • 2 tbsp sweet chilli sauce
    • 4 tbsp salad cream
    • About 200g (7oz) green cabbage, shredded
    • 1 large carrot, peeled and grated
    • Salt and ground black pepper


    1. Set the oven to 200°C/400°F/Gas Mark 6. To make the wedges: Cut each unpeeled potato into wedges (7-8 per person). Put the oil on a Teflon-lined baking sheet, add the wedges and coat them well. Put them in the oven for 55 mins, until crisp and browned.
    1. Meanwhile, mix the garlic, brown sugar and sauces in a bowl and coat the chicken wings well in sauce. Put in a large roasting tin and roast for 45 mins on the shelf above the wedges, turning them once until they’re cooked through. Take the out to rest for 10 mins.
    1. To make the ’slaw: Mix the chilli sauce and salad cream in a large bowl. Add the cabbage and carrot. Season with salt and pepper and mix well. Serve the chicken wings with the potato wedges and ’slaw.

Nutritional information per portion

Fat 18.0g


Saturates 3.0g


Calories 556(kcal)


Recipe by Kate Moseley