Guilty pleasures come in many forms. For me, it is often something as simple as a bowl of chicken wings. Perfect finger food, crispy skin, moist meat inside, and flavoured however you want. Just change the coatings for an Italian feel, pump up the spice, or keep it simple with some salt and pepper.

Cooking the wings needs to be easy, and baking them makes them a little healthier than frying, and a lot less hassle than heating up oil. 

Wings are also cheap! Head to the supermarket and pick up a pack.

Prepare the wings (caution, contains graphic instructions!)

• Run your knife down through the skin between the drumstick and winglette
• Crack the drumstick away to pop the joint
• Cut through to separate the drumstick
• Do the same the other end and free the wing tip
• Don't throw the tip away, save those for making chicken stock
• Put the other pieces in a bowl

Coat and cook

• Preheat the oven to a low temperature - 150C
• Toss the chicken wings in two tablespoons of baking power and salt and pepper
• Put a grill or wire mesh over a baking sheet, you want air to circulate, and a pan to catch the fat
• Lay out the wings
• Bake in the oven for 20 mins
• Turn the oven up to 200C and cook for a further 30-40 minutes until golden and crispy

Prepare your flavourings

• I raided the fridge and came up with the following combinations
• Fresh thyme leaves, lemon zest and garlic
• Fresh parsley, spring onions and lime zest
• Sriracha or any other hot sauce can always feature!

Coat the wings

• Fry off the coatings in either some butter or olive oil to get the flavours going
• Tip in the baked wings and coat
• Squeeze in some fresh citrus juice or / and hot sauce

Serve, piping hot, with lots of paper towels and a spare bowl for the bones!

Chicken wings

• Chicken wings
• 2 tbsp baking powder
• Salt & pepper
• 2 cloves garlic
• 1 Lemon - grated zest and juice
• Small bunch thyme - leaves picked
• 3 spring onions, chopped
• 1 Lime - grated zest and juice
• Small bunch parsley, chopped
• A good squeeze of hot sauce!