• 10 chicken wings, tips removed and cut in half
  • A sprinkle of hot chilli powder
  • ½ teaspoon ground ginger
  • 1 teaspoon Lea & Perrins Worcestershire sauce
  • 1 tablespoon runny honey
  • 5 tablespoons Heinz classic barbecue sauce, and extra to serve
  • Parsley or red chilli, chopped, to garnish (optional)
  • 400g potato wedges, cooked, to serve (optional)
  • 75g mixed salad leaves, to serve (optional)


  1. 1

    Place the chicken wings into a large food bag with the chilli powder, ginger, Worcestershire sauce, honey and 3 tablespoons of the barbecue sauce and toss together. Seal the bag and place in the fridge to marinate for at least 6 hours or overnight.

  2. 2

    When ready to cook, preheat the oven to 200°C, fan 180°C, gas mark 6.

  3. 3

    Place the wings on a rack over a baking tray and cook for 30 minutes, turning half way through the cooking time.

  4. 4

    Turn the oven up 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

    Garnish the wings with chopped parsley or chopped red chilli for extra spice, and serve with a pot of extra barbecue sauce to dip the wings into, jacket wedges and a leafy salad. 

  6. 6

    Cook's tip: This marinade also works well on chicken drumsticks and chicken breasts.

Nutritional Details

Each serving provides
  • Energy 1185kj 283kcal 14%
  • Fat 12.8g 18%
  • Saturates 3.5g 18%
  • Sugars 12.0g 13%
  • Salt 0.3g 5%

% of the Reference Intakes

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