the skint foodie
  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me


chicken wings

The weight below of the wings is an indication - just make sure you've got an even number! Could be six wings, could be twelve, depending on size.

serves one to two
about 600g chicken wings
a good pinch of thyme leaves
1 large garlic clove
2 tbsps honey

1 tbsp tomato ketchup
a pinch of dried chilli flakes
1 large lemon
salt and black pepper 


Blitz the thyme, garlic clove, honey, ketchup and chilli flakes in a processor. Grate in about half of the lemon's zest. Halve it and squeeze in one half's juice. Season with salt and pepper, then blitz again to make a loose paste. Place the wings in a plastic bag and pour/spoon in the paste. Mix so the wings are all well coated. Chill for 4 hours or overnight, turning occasionally (not that you have to get up in the middle of the night to do so or anything).

Pour the bag of wings into a roasting tray and roast at 200C/180 fan for about 40 minutes, turning halfway through, until  sticky and golden. Serve with the remaining half of lemon.
Creative Commons Licence
This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me