Chicken wings with salsa

Greg Wallace, of Masterchef, shares his tempting chicken with tangy salsa. He explains: "My advice when you’re making up recipes is: if it tastes right to you, other people will like it. I obviously don’t trust my own advice because when I made this I handed it to neighbours. They loved it."


Serves 4

For the salsa

1 green chilli
4 tomatoes, peeled & chopped
2 gloves of garlic, crushed
2 spring onions, finely sliced
1 tbsp sherry vinegar
1 tbsp tomato ketchup
For the chicken wings

16 chicken wings, tips cut off
1 tbsp vegetable oil
1 shallot, finely chopped
2 cloves of garlic, crushed
2 tbsp clear honey
4 tbsp tomato ketchup
4 tbsp Worcestershire sauce
2 tbsp English mustard
2 tbsp hot pepper sauce


Achieving the perfect results

  1. For the salsa: de-seed and finely chop the chilli. Mix together all the ingredients in a bowl and season to taste. Set aside for at east one hour.
  2. Preheat the oven to 220°C/425°F/gas mark 7.
  3. For the chicken wings: heat the oil in a small pan over a medium heat and add the shallot and garlic. Fry gently for 2-3 minutes, until soft. Add all the other ingredients apart from the wings and simmer gently for 2 minutes. Coat the wings in the sauce.
  4. Put the wings and sauce in a roasting tin. Place in the oven for about 30 minutes, until brown and sticky and the chicken is cooked through.
  5. Serve the wings with the tomato salsa.
  6. Alternatively...Use the salsa as a dip for other favourite nibbles OR dip the wings in your own desirable dips.

This recipe is taken from Veg - The Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.

Get involved

The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.