For the wings

  • 2 tbsp Hellmann’s Tomato Ketchup Sweetened With Honey
  • 1 tbsp Sainsbury's BBQ sauce
  • 2 tsp smoked paprika
  • 1 tbsp Colman’s English Mustard Powder
  • 1 tbsp Worcestershire sauce
  • 2 tsp garlic granules
  • 1 tbsp dark brown soft sugar
  • 800g free range chicken wings

For the slaw

  • 1 red onion
  • ½ small red cabbage
  • 2 medium carrots
  • 3 tbsp low fat natural yoghurt
  • 1 tbsp wholegrain mustard
  • Black pepper
  • ½ lemon, juiced
  • 2 tsp parsley, finely chopped


  1. 1

    Start with marinading the chicken wings. Place all the chicken wings into a bowl and add the marinade ingredients. Using your hands, give everything a good toss together making sure the chicken is totally coated. Place in the fridge overnight if possible, but at least 1 hour.  

  2. 2

    When it is time to cook them off, preheat the oven to 180ºC and start shredding the vegetable ingredients for the slaw into a bowl. Mix with the yoghurt and mustard then season with black pepper. Loosen with the lemon juice, adding a bit more if needed. Add the parsley and stir through.

  3. 3

    Place the chicken wings into the hot oven for 15 minutes and start firing up your BBQ

  4. 4

    Once the BBQ is really hot, place the wings on the flames and char for a proper BBQ taste. This is delicious with charred corn and jackets so throw them on the BBQ too if you fancy.  

All information is provided by Unilever.

Nutritional Details

Each serving provides
  • Energy 2202kj 526kcal 26%
  • Fat 29.7g 42%
  • Saturates 8.0g 40%
  • Sugars 10.6g 12%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 749kj/179kcal

Each serving provides

12.5g carbohydrate 1.8g fibre 52.1g protein

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