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PREP 15 minutes
TOTAL 1 hour 10 minutes
Serves
US | METRIC

INGREDIENTS

  • 1 kg chicken wings
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp Garam Masala
  • 1 Pinch of salt
For the sticky glaze
  • 2 cloves garlic, crushed
  • 1 chilli, deseeded and chopped
  • 2 tbsps Soy sauce
  • 4 tbsps Sweet chilli sauce
  • ½ juice of a lime
  • 2 tbsps fresh coriander, chopped

Click here to pre-order my new book

Roy's Indian Spiced Hot Wings

Roy's Indian Spiced Hot Wings

  1. Cut off and discard wing tips then cut each wing at the joint to make two sections from each wing.
  2. Pop the wings into a bowl, sprinkle in the spices and mix well.
  3. Place the wings onto a wire rack over a baking tray and bake in an oven set at 180℃ for 30 minutes.
  4. Crank the heat up to 200℃ and cook for a further 20 minutes until golden and crispy.
  5. To make the glaze, pop the garlic and chilli in a pan along with some oil and fry for 30 seconds, add in the soy, sweet chilli and lime juice.
  6. Place the cooked wings into the pan and toss to coat with the glaze.
  7. Finally sprinkle with the coriander. 


Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Roy's Indian Spiced Hot Wings

Roy's Indian Spiced Hot Wings

PREP 15 minutes
TOTAL 1 hour 10 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 1 kg chicken wings
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp Garam Masala
  • 1 Pinch of salt
For the sticky glaze
  • 2 cloves garlic, crushed
  • 1 chilli, deseeded and chopped
  • 2 tbsps Soy sauce
  • 4 tbsps Sweet chilli sauce
  • ½ juice of a lime
  • 2 tbsps fresh coriander, chopped
  1. Cut off and discard wing tips then cut each wing at the joint to make two sections from each wing.
  2. Pop the wings into a bowl, sprinkle in the spices and mix well.
  3. Place the wings onto a wire rack over a baking tray and bake in an oven set at 180℃ for 30 minutes.
  4. Crank the heat up to 200℃ and cook for a further 20 minutes until golden and crispy.
  5. To make the glaze, pop the garlic and chilli in a pan along with some oil and fry for 30 seconds, add in the soy, sweet chilli and lime juice.
  6. Place the cooked wings into the pan and toss to coat with the glaze.
  7. Finally sprinkle with the coriander. 


Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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