Mary Berry Spicy Chicken Wings Recipe

Mary Berry’s Spicy Chicken Wings are a succulent, oven-baked appetizer known for their aromatic spice rub and perfectly charred skin. Ideally the wings should be marinated for at least one hour at room temperature to allow the cumin and paprika to penetrate the meat thoroughly.

Mary Berry Spicy Chicken Wings Recipe Ingredients

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

To Serve:

• 1/2 red pepper, cut into thin strips
• 1/2 celery head, cut into sticks (with leaves)
• Blue cheese dressing

How To Make Mary Berry Spicy Chicken Wings Recipe

1. Prepare the Wings: Cut the chicken wings in half at the joint. You can discard the tips or save them for making chicken stock. Place the wing pieces in a large, shallow dish.
2. Mix the Rub: In a large mixing bowl, whisk together the sunflower oil, lemon juice, paprika, ground cumin, marjoram, chilli powder, and a generous crack of black pepper.
3. Marinate: Brush the spice mixture thoroughly over each piece of chicken until they are completely coated. Cover the dish with plastic wrap and leave to marinate at room temperature for at least 1 hour.
4. Setup the Tray: Line a large baking tray with foil for easy cleanup and place a wire cooling rack on top. This allows the hot air to circulate around the wings, making them crispy on all sides.
5. Bake: Lay the marinated chicken wings in a single layer on the rack. Bake in a preheated oven at 200°C (180°C fan/Gas 6) for 40 minutes, or until the wings are browned, sizzling, and the skin is crispy.
6. Drain and Garnish: Remove the chicken from the rack and drain briefly on paper towels to remove any excess oil.
7. Serve: Arrange the wings on a platter with the red pepper strips and celery sticks. Serve with a side of blue cheese dressing and garnish with fresh parsley and cress.

Recipe Tips

• The Wire Rack Secret: Using a wire rack is essential for this recipe. It prevents the wings from sitting in their own juices, which ensures the skin stays crispy rather than becoming soggy.
• Wing Preparation: Removing the tips of the wings makes them easier to eat and prevents the thin ends from burning during the 40-minute bake.
• Marjoram vs. Oregano: While Mary Berry specifies marjoram for its sweet, floral note, dried oregano is a perfectly suitable substitute if you prefer a more robust, savory flavor.
• Spice Level: This recipe uses “mild” chilli powder. If you prefer a real kick, swap it for hot chilli powder or add a pinch of cayenne pepper to the oil mixture.

What To Serve With Mary Berry Spicy Chicken Wings

Chicken wing accompaniments are traditional, cooling additions frequently served alongside zesty poultry dishes to temper the spice. Ideally the blue cheese dressing should be prepared with a hint of lemon juice to provide a bright, creamy counterpoint to the earthy marjoram and chilli.

• Crisp celery sticks and sweet red pepper strips
• A thick and tangy blue cheese or ranch dipping sauce
• Mary Berry Nachos Grande for a full party spread
• A chilled pale ale or a refreshing ginger beer

How To Store Mary Berry Spicy Chicken Wings

• Refrigerate: Store leftover wings in an airtight container in the fridge for up to 2 days.
• Reheat: To keep the skin crispy, reheat the wings in the oven at 180°C for 10 minutes. The microwave will make the skin soft and rubbery.
• Freeze: Cooked wings can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating in the oven until piping hot.

Mary Berry Spicy Chicken Wings Nutrition Facts

• Calories: ~206–137 kcal (per serving)
• Carbohydrates: 2g
• Protein: 18g
• Fat: 14g
• Fiber: 0.5g
• Sugar: 0.5g

Nutrition information varies based on serving size (4–6 persons).

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