Oil, for greasing
16 chicken wings
180g plain flour
95g tomato ketchup
70g barbecue sauce
11/2tbsp white wine vinegar
1tsp chilli flakes
Fresh coriander leaves, to garnish
1 Preheat the oven to 220°C (fan 200°C, gas 7). Grease two wire racks and place over two large baking trays. Or use two baking trays lined with foil.
2 Toss the chicken wings in the flour, shake off any excess, then place on the wire racks. Bake for 40min, turning once, or until golden and cooked through.
3 Combine the tomato ketchup, barbecue sauce, vinegar and chilli flakes in a small saucepan. Cook over a medium heat for 2-3min, stirring, or until hot. Transfer to a large bowl. Add the chicken wings and toss until coated.
4 Garnish the chicken wings with the coriander leaves, and serve with a tomato and avocado salsa and lime wedges, if liked.
Chicken wings are the cheapest cuts and perfect for Nando’s-style dinners. If you’re using frozen, remove from the packet, cover and defrost overnight in the fridge.