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Devilled wings recipe

Devilled wings recipe

53 ratings

These sticky, spicy chicken wings will go down a treat at the Halloween party. Use a mixture of spices to coat the wings then slather in a sticky glaze made with sriracha and honey for that sweet and spicy kick. See method

  • Serves 6
  • 10 mins to prepare and 50 mins to cook
  • 315 calories / serving


  • oil, for greasing
  • ½ tsp hot chilli powder
  • 1 tsp ground coriander
  • 1 tbsp chicken seasoning
  • 2 tsp paprika
  • 1kg chicken wings
  • 150g soured cream
  • 10g fresh chives, snipped

For the glaze

  • 1-2 tbsp (to taste) sriracha
  • 2 tbsp brown sauce
  • 2 tbsp clear honey
  • ¾ x 15g tube Dr. Oetker extra-strong red food colour gel (optional)
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    8g 39%
  • Sugars

    7g 7%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 6.9g Protein 20.5g Fibre 0.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C, and grease a large baking tray. In a small bowl, mix the chilli powder, ground coriander, chicken seasoning and paprika. Sprinkle&nbspover the chicken and toss well to coat. Roast for 40-45 mins until cooked through.
  2. Meanwhile, mix the soured cream with the chives and season with a pinch of salt. Cover and chill in the fridge.
  3. For the glaze, in a small bowl mix the sriracha with the brown sauce, honey and red food colouring, if using. Cover and set aside.
  4. Remove the chicken from the oven, brush all over with the glaze and return to the oven for a further 10-15 mins until fragrant and sticky. Serve with the soured cream dip.

See more Halloween recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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