Try these lighter chicken wings then check out more chicken wings recipes such as our BBQ chicken wings and spicy chicken wings.


  • 400g potatoes, peeled and cut into skinny fries
  • 500g chicken wings, halved at the joint and tips removed
  • 50g butter, melted
  • 2–3 tbsp hot pepper sauce
  • ½ tbsp paprika
  • ¼ tsp celery salt
  • olive oil


  • (such as dolcelatte) 50g blue cheese, crumbled
  • 100ml half-fat soured cream
  • 1 tbsp mayonnaise
  • ¼ small white cabbage, shredded
  • ½ small red onion, thinly sliced


  • STEP 1

    Put the fries into a bowl of cold salted water and leave for 30 minutes.

  • STEP 2

    Toss the chicken wings with the butter, hot sauce, paprika and celery salt, and leave to marinate for 30 minutes.

  • STEP 3

    To make the slaw, mash the blue cheese, soured cream and mayo. Toss with the cabbage and red onion, season and leave to sit until you need it.

  • STEP 4

    Heat the oven to 200C/fan 180C/gas 6. Drain the potatoes and dry really well on kitchen paper. Toss with a good splash of olive oil and spread on a non-stick baking tray in a single layer. Put in the top half of the oven and cook for 50–55 minutes, giving them a stir occasionally. Season them when cooked. Put the wings on a separate baking tray, sit below the fries and cook for 40–45 minutes until crisp and golden.

  • STEP 5

    Toss the slaw again, then serve with the wings and fries.

Check out more of the best chicken wings recipes...

Sticky Chicken Wings with Raspberry Sauce

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Roast Chicken Recipe with Yogurt


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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