Chilli-salted Chicken Wings

Everyone loves chicken wings – they’re economical and very adaptable. Flavoured with various marinades or seasonings to make them hot and spicy or sweet and tangy, they’re irresistible.

Serves 4


  • 2 tbsp sunflower oil
  • Zest and juice of 2 limes
  • 4 tbsp soy sauce
  • 2 tbsp honey
  • 1 long red chilli, chopped
  • 2cm (3⁄4 inch) piece of fresh ginger, grated
  • 3 garlic cloves, chopped
  • 14–18 chicken wings
  • 2 tsp dried chilli flakes
  • 2–3 tbsp sea salt
  • 1 quantity Marie-Rose Sauce, to serve


  1. Combine the oil, lime juice, soy sauce, honey, fresh chilli, ginger and garlic in a large bowl. Add the chicken wings and toss to coat in the mixture. Cover with clingfilm (plastic wrap) and leave to marinate in the refrigerator for 30 minutes.
  2. Preheat the oven to 180°C/350°F/gas mark 4.
  3. Place the chilli flakes, lime zest and sea salt in a small mortar and crush together with the pestle. Set aside.
  4. Arrange the chicken wings in a roasting pan and roast for 30–45 minutes, until cooked through. Give them a shake every so often to keep them covered with the glaze and prevent them from sticking to the tin.
  5. Serve the wings sprinkled with the chilli salt and offer the Marie-Rose Sauce for dipping.