Mary Berry Spicy Chicken Wings Recipe

This Mary Berry Spicy Chicken Wings Recipe is a spicy and crispy recipe, which is made with chicken wings and paprika. It’s the perfect party appetizer, ready in about 50 minutes plus marinating time.

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Mary Berry Spicy Chicken Wings Ingredients

• 500 g (1 lb) chicken wings
• 2 tbsp sunflower oil
• 1 tsp lemon juice
• 1 tbsp paprika
• 1 tsp ground cumin
• 1/2 tsp marjoram
• 1/2 tsp mild chilli powder
• black pepper
• parsley sprigs and cress, to garnish

To serve:

• 1/2 red pepper, cut into strips
• 1/2 celery head, cut into sticks, plus leaves
• blue cheese dressing

How To Make Mary Berry Spicy Chicken Wings

1. Prepare the chicken: Cut the chicken wings in half at the joint and place the pieces in a shallow dish.
2. Make the marinade: In a large bowl, combine the sunflower oil, lemon juice, paprika, cumin, marjoram, chilli powder, and a generous grinding of black pepper.
3. Marinate the wings: Brush the marinade mixture all over the chicken wings, ensuring they are well-coated. Cover the dish and leave to marinate at room temperature for at least 1 hour.
4. Bake the wings: Preheat your oven to 200°C (180°C fan, Gas 6). Line a large baking tray with foil and place a wire rack on top. Lay the chicken wings in a single layer on the rack.
5. Cook until crispy: Bake for 40 minutes, or until the wings are browned, sizzling, and crispy.
6. Serve: Remove the chicken wings from the rack and drain them briefly on paper towels. Serve immediately with red pepper strips, celery sticks, and a bowl of blue cheese dressing for dipping. Garnish with parsley sprigs and cress.

Recipe Tips

• How to get extra crispy wings? The key is to bake them on a wire rack. This allows the hot air to circulate all around the wings, making them crispy on all sides and letting the excess fat drip away.
• Can I make these on a barbecue? Yes, these wings are fantastic on the barbecue. Cook them over a medium heat for 20-25 minutes, turning frequently, until cooked through and nicely charred.
• How to adjust the spice level? For a milder flavour, reduce the amount of chilli powder. For extra heat, add a pinch of cayenne pepper or use a hot paprika instead of sweet.
• Can I marinate them for longer? Absolutely. For a deeper flavour, you can marinate the wings for up to 24 hours. Keep them covered in the refrigerator and bring them to room temperature for 30 minutes before baking.

What To Serve With Spicy Chicken Wings

These classic wings are a perfect snack for parties or game day, served with:

• The traditional blue cheese dressing, celery, and pepper sticks.
• A side of ranch dressing.
• A bowl of French fries or potato wedges.

How To Store Spicy Chicken Wings

• Refrigerate: Store cooked and cooled wings in an airtight container in the refrigerator for up to 3 days.
• Reheating: For the best results, reheat the wings in a hot oven at 200°C (180°C fan, Gas 6) for 10-15 minutes to make them crispy again. Avoid reheating in the microwave, as this can make the skin soft.

FAQs

• Why cut the chicken wings in half? Separating the wing into the ‘drumette’ and the ‘flat’ makes them easier to handle and eat. It also helps them to cook more evenly.
• Can I use an air fryer? Yes, an air fryer is a great way to cook chicken wings. Cook them at 200°C (400°F) for about 20-25 minutes, flipping them halfway through, until they are golden and crispy.
• What’s the difference between paprika and smoked paprika? Standard paprika is made from ground sweet peppers and has a mild flavour. Smoked paprika is made from peppers that have been smoked and dried over oak fires, giving it a rich, smoky flavour. Either can be used in this recipe depending on your preference.

Try More Recipes:

• Mary Berry’s Spicy meatballs Recipe
• Mary Berry’s Nachos Grande Recipe
• Mary Berry’s Herbed Mini Sausage Rolls Recipe
• Mary Berry Salmon and prawn filo purses Recipe