For the wings

  • 2 tbsp Hellmann’s Tomato Ketchup Sweetened With Honey
  • 1 tbsp Sainsbury's BBQ sauce
  • 2 tsp smoked paprika
  • 1 tbsp Colman’s English Mustard Powder
  • 1 tbsp Worcestershire sauce
  • 2 tsp garlic granules
  • 1 tbsp dark brown soft sugar
  • 800g free range chicken wings

For the slaw

  • 1 red onion
  • ½ small red cabbage
  • 2 medium carrots
  • 3 tbsp low fat natural yoghurt
  • 1 tbsp wholegrain mustard
  • Black pepper
  • ½ lemon, juiced
  • 2 tsp parsley, finely chopped


  1. 1

    Start with marinading the chicken wings. Place all the chicken wings into a bowl and add the marinade ingredients. Using your hands, give everything a good toss together making sure the chicken is totally coated. Place in the fridge overnight if possible, but at least 1 hour.  

  2. 2

    When it is time to cook them off, preheat the oven to 180ºC and start shredding the vegetable ingredients for the slaw into a bowl. Mix with the yoghurt and mustard then season with black pepper. Loosen with the lemon juice, adding a bit more if needed. Add the parsley and stir through.

  3. 3

    Place the chicken wings into the hot oven for 15 minutes and start firing up your BBQ

  4. 4

    Once the BBQ is really hot, place the wings on the flames and char for a proper BBQ taste. This is delicious with charred corn and jackets so throw them on the BBQ too if you fancy.  

Nutritional Details

Each serving provides
  • Energy 2202kj 526kcal 26%
  • Fat 29.7g 42%
  • Saturates 8.0g 40%
  • Sugars 10.6g 12%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 749kj/179kcal

Each serving provides

12.5g carbohydrate 1.8g fibre 52.1g protein

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