| 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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFFinely 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.
