Created by Spinneys
Prep time 15 minutes
Marination time 8 hours or overnight
Cook time 20 minutes
Serves 4
Cuisine Middle Eastern
Diet High-protein
Preparation Moderate
Nutrition (per serving)
Calories 1206
Fat 50.9g
Saturates 13g
Protein 169.8g
Carbs 8.2g
Sugars 5.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Finely chop the onion and place in a large bowl along with the white grape vinegar (or apple cider vinegar) and 1 tsp of salt. Stir to dissolve the salt.


Add the chicken wings and coat well. Cover the bowl with cling film and refrigerate for at least 8 hours or overnight, turning the wings occasionally.


To make the basting sauce, mix the olive oil with the chilli, cumin, dried thyme and ½ tsp of salt in a large bowl.


Remove the wings from the marinade, pat dry with paper towels and add to the basting sauce. Stir to coat, cover and refrigerate for at least 1 hour.


Preheat the oven to 220°C, gas mark 7. Line a roasting tray with baking paper or foil. Oil a large wire cooling rack and place it on the baking sheet.


Remove the wings from the basting sauce and lay them skin-side up on the rack and roast for 20 minutes, turning halfway through.


Serve the chilli wings with the Aleppo chilli flakes on the side.