Crispy Chicken Wings



  • 1 Bottle of Roast Red Pepper & Sundried Tomato Hot Sauce
  • 1 pack of chicken wings
  • Optional: spring onion to season


  • Heat a pot of oil to 180c
  • Cut the chicken wings into parts (separate the drumette and wingette – you can decide to use the flapper / wing tip or discard it)
  • Dry the chicken pieces with roller towel
  • Dip the pieces into an egg wash
  • Then thoroughly cover them and roll them in flour
  • Take a handful of chicken pieces and drop them into the very hot oil
  • Tip: Using your discretion to not over crowd the pot
  • Cook the pieces for about 3-4 minutes
  • Remove from pot and place in a colander to run off excess oil
  • Optional: for extra crisp, fry the chicken pieces one more time for an extra 1 minute
  • While still warm, toss in a bowl of Roast Red Pepper & Sundried Tomato Hot Sauce and serve

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