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  • 6 whole chicken wings
  • 4 tbsp tomato ketchup
  • 3 tbsp vegetable stock
  • 15 g butter
  • 1-2 tsp sweet chilli sauce (or to taste)
  • paprika, salt & pepper to season


  1. Pre-heat the oven to 200ºC/ 400ºF/Gas 6/Fan 180ºC. (if using)
  2. Cut off the tips of the chicken wings at the joint and discard. Cut the remaining part of the wing into two at the joint and put on a baking sheet. Season with salt, pepper and a little paprika, and bake for 40–45 minutes until golden and crisp. Alternatively, you can grill or BBQ the wings for 20–30 minutes.
  3. Meanwhile put the tomato ketchup, stock, butter and chilli sauce in a small pan. Heat gently, stirring until the butter has melted, then remove from the heat.
  4. Transfer the cooked wings to a large bowl, pour over the sauce and toss to coat the wings. Return the wings to their baking sheet and bake for a further 5–7 minutes, until glazed, or grill/BBQ for an extra 2–3 minutes. Serve immediately.
  5. Leftovers are unlikely, but the cooled wings will keep in the fridge for up to 2 days. They don’t reheat that well but are just as yummy served cold!
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