Buffalo wings

by Jenny Chandler

A quick, simple and inexpensive crowd-pleaser


24 chicken wings
2 tbsp vegetable oil
1 red pepper, roasted and skinned
2-3 cloves of garlic, crushed
4 tbsp butter, melted
1 tbsp sherry vinegar
Hot sauce such as hot habanero, tabasco or even sriracha at a push


Cut the wing tips from the chicken wings and then make a decision, depending on their size, whether to joint them in half. Dry the wings off with a paper towel and then toss them with the vegetable oil and place them on a foil-lined grill tray.

Pre-heat the grill to its hottest setting, then place the tray about 10cm below. After about 10 mins, once the skin is really golden, you can turn the wings over and grill for another 10 mins the other side. Check that the chicken is cooked through and the skin is fully browned and crisp. Season with salt and pepper.

Meanwhile, whisk all the remaining ingredients together with a few drops of hot sauce. This is your shout—chillies vary, sauces vary, and palates do too. Keep adding chilli until you’re happy with the heat.

Toss the chicken joints in the sauce and place back under the grill for about 5 more mins until sizzling and then serve alone—or better still, with a crisp cobb salad. These wings are delicious cold, too.

Recipe: Jenny Chandler