• 14 chicken wings, tips removed and cut in half
  • A pinch of hot chilli powder (to taste)
  • 1 teaspoon ground ginger
  • 2 teaspoons Lea & Perrins Worcestershire sauce
  • 2 tablespoons runny honey
  • 5 tablespoons Heinz Classic Barbecue sauce, plus extra to serve
  • 800g potato wedges, cooked, to serve
  • 400g mixed salad leaves, to serve
  • Fresh parsley, chopped (optional)
  • Red chilli, chopped (optional)


  1. 1

    Place the chicken wings into a large food bag with the chilli powder, ginger, Lea & Perrins, honey and 3 tablespoons of the Heinz Classic Barbecue sauce, then toss together.

  2. 2

    Seal the bag and place in the fridge to marinate for at least 6 hours or overnight.

  3. 3

    When ready to cook, preheat the oven to 200°C, fan 180°C, gas mark 6. Place the marinated chicken on a rack over a baking tray and cook for 30 minutes, turning halfway.

  4. 4

    Increase the oven temperature to 240°C, fan 220°C, gas mark 9. Brush the wings with the remaining sauce on both sides and bake for a further 10 minutes until sticky.

  5. 5

    Serve with a pot of Heinz Classic Barbecue sauce for dipping, potato wedges and a mixed leaf salad. Sprinkle the wings with chopped parsley or chopped red chilli for an extra kick.

  6. 6

    *All information included in this recipe has been provided by Heinz.

Nutritional Details

Each serving provides
  • Energy 2010kj 480kcal 24%
  • Fat 15.0g 21%
  • Saturates 4.0g 20%
  • Sugars 18.0g 20%
  • Salt 1.1g 18%

% of the Reference Intakes

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