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North American hot wings are all about sticky fingers and punchy flavours of sweet and spicy.

They’re also the ideal food to chow down on while relaxing outside on the deck.  For a smokey, charcoal flavour cook them on the barbecue or simply bake in the oven.  Serve them up with a fresh slaw and you have yourself a crowd pleasing family, friendly dinner.

What you’ll need:

For the hot wings

  • ¼ cup hot sauce
  • 1 tbsp extra-virgin olive oil
  • 2 tsp honey
  • 2 tsp Cajun seasoning
  • salt & black pepper
  • 500 g chicken wingettes or drumettes
  • 2-3 tsp cider vinegar

For the slaw

  • 1 clove garlic, minced
  • 100 ml Greek yoghurt
  • 1 tbsp cider vinegar
  • ¼ tsp Cajun seasoning
  • 2 cup finely sliced red cabbage
  • 1 baby fennel, finely sliced
  • 1 green apple, cut into matchsticks

Now let’s cook:

Preheat your oven to 220°C.

To make the hot wings sauce, combine the hot sauce, oil, honey, and Cajun seasoning in a large bowl (adjust the honey and seasoning to your taste). Give a generous sprinkle of black pepper and salt.

Toss the chicken wingettes into the sauce making sure they’re evenly coated. Add the chicken wings into the hot sauce and toss until evenly coated.  Keep the remaining sauce aside.

Arrange the hot wings on a large baking tray lined with baking paper and put in the oven for 25 minutes. Baste the chicken 3-4 times while they are cooking to ensure they are covered in your delicious hot sauce.  Cook until cooked through and golden.

For your slaw:  In a large bowl mix the sliced cabbage, fennel and matchstick apples.

Mash the garlic cloves and a pinch of salt into a paste using the back of a knife.  Combine the yoghurt, vinegar, garlic paste and Cajun seasoning together with 2 teaspoons of water.  Add extra vinegar or seasoning if desired.

Dress the slaw with enough dressing to lightly coat (keep remaining for a dipping sauce).

Hot wings glaze: In small saucepan, combine the excess chicken marinade and the vinegar, and cook over medium-high heat.  Continue stirring for about 2 minutes or until the sauce thickens and resembles a glaze.  When your wings are ready, brush a layer of glaze over them.

Serve up the hot wings on a large platter with the slaw on the side.

Don’t forget the napkins!


Recipe adapted from
Photography: Sharyn Cairns

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