Baked Chicken Wings

Baked Chicken Wings

Baked Chicken Wings

Take a trip to the Deep South with these bold baked chicken wings just bursting with the flavours of Louisiana. You’ll need a complex blend of many different herbs and spices to achieve that truly authentic taste, but don’t worry – our Cajun Seasoning has already been expertly blended for you. For an intensely aromatic experience every time, we start off with a base that harnesses the more mellow base ingredients such as the onion and garlic. After that, we layer on the core herbs and spices of cumin, ginger and cayenne pepper. But the finishing touch is where it all comes together; a burst of cardamom, fennel and thyme really defines this unique blend. So now all you have to do is enjoy.
  • 4 teaspoons Cajun Seasoning

  • 8 Chicken wings, tips removed

  • 1 tablespoon Olive oil

  • 100 grams (4 ounces) Red cabbage, thinly sliced

  • 100 grams (4 ounces) White cabbage, thinly sliced

  • 1 Carrot, peeled and grated

  • 2 Spring onions, trimmed and sliced

  • 1/2 teaspoon Dijon mustard

  • 3 tablespoons Mayonnaise

  • 1/2 teaspoon Schwartz Black Pepper

  • 4 Sweetcorm cobettes


  • 1 Preheat the oven to 200°C, 180°C fan, Gas mark 6. Grease or line a large roasting tin.
  • 2 Rub the Cajun Seasoning into the chicken wings. Spread out the wings in the roasting tray and drizzle with the olive oil. Bake for 30 minutes until golden.
  • 3 Meanwhile, make the coleslaw by placing the cabbages, carrots and spring onions into a large bowl. Stir in the mustard, mayo and Black Pepper and mix together well.
  • 4 Cook the cobettes in a pan of boiling water for 6-8 minutes and then drain.