Spicy Chicken Wings

(SERVES 4)

• 450 g/1 1b chicken wings, as much skin removed as possible
• For the marinade:
• 1 small onion, finely chopped
• 1.5 small onion, finely chopped
• 1.5 ml/ ¼ tsp artificial sweetener granules, or to taste
• 30 ml/2 tbsp Worcestershire sauce
• 15 g ½ oz/1 tbsp low-fat spread melted
• 15 ml/1 tbsp paprika
• 5 ml/1 tsp cayenne
• 10 ml/2 tsp coarse sea salt
• Freshly ground black pepper
• For the dip:
• 150 ml/ ¼ pt/ 2/3 cup very low-fat plain yoghurt
• 30 ml/2 tbsp snipped chives

To serve:

• Crispy Baked Potato skins
• Mixed salad

Put the chicken wings in a single layer in a roasting tin (pan). Mix together the marinade
ingredients and pour over, rubbing the mixture into the flesh. Leave to marinate for 2
hours. Lift the wings out of the marinate for 2 hours. Lift the wings out of the marinade.
Meanwhile, mix the yoghurt with the chives and a little salt and pepper. Serve the chicken
with the dip, crispy baked potato skins and mixed salad.