Cajun chicken wings

Cajun chicken wings

Cajun chicken wings with habanero chilli jam glaze.

Mike Whitehurst
Chciken wings to the crib.
Prep Time 5 mins
Cook Time 50 mins
resting time 15 mins
Total Time 1 hr 10 mins
Course Appetizer
Cuisine Mexican


  • Oven
  • Mixing bowl
  • Baking tray
  • Parchment paper
  • Tongs


  • 1 kilo chicken wings
  • 4 tbsp cajun seasoning
  • 2 tbsp olive oil
  • 2 tbsp habanero chilli jam


  • Coat the wings with the cajun seasoning and olive oil. Mix evenly and refrigerate for 24 hours.
  • Take the wings out of the fridge for 1 hour before cooking.
  • Cook at 160oC for 45 minuites.
  • Gently warm the jam so you can easily brush it over the wings and returm to the oven for a further 10 minutes.
  • Allow to rest for 15 minutes, chop herbs and spring onions and sprinkle over the top to serve.


One of my absolute favourite things and so easy to make. You can marinate th Ewings over night if you like but you can just go for it if you can't wait, you will still get a lot of flavour from these wings and make sure you have some bread, a salad and a bowl of sour cream on the side.
Keyword Cajun, Chicken, Habanero, Wings
Chicken Tikka Scotch Egg

Chicken Tikka Scotch Egg

Room in my larder

starter or lunch
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Everyone at some point during their lives should try this chicken tikka scotch egg with cucumber salad and curried mayonnaise. 

useful info

Course: Starter or Lunch 

Oven temp: 180˚c

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves 6



6 blue shell eggs 

1 normal egg whisked 

480g of chicken thigh

3 tbsp of tandoori spice blend may contain mustard 

1 small bunch of fresh coriander

1 tbsp of mint sauce

1 tbsp of yoghurt contains milk

8 pre cooked popadoms 

1 tsp of maldon sea salt

1 cucumber 

A handful of pea shoots, mint leaves and mustard cress

Good quality mayonnaise or homemade will contain eggs 

1 tbsp of madras curry powder may contain mustard 




Magimix food processor with blade 

Deep fat fryer 

4 mixing bowls 

A decent potato peeler 

Measuring spoons 



  • Place the popadoms into the food processor and blitz until they resemble breadcrumbs. 
  • Boil the eggs for 6 minutes then take out of the water and place straight into cold water. Once cooled down carefully peel the eggs they will be very soft and easy to break as the middle should still be very runny. 
  • Check the chicken thighs for any little bones or sinew, remove and then place into food processor with coriander, mint sauce, yoghurt and tandoori spice blend. Blitz until it resembles sausage meat. 
  • Take a lump of the chicken and spread it out in your hand, place the egg in the middle and carefully wrap around the egg pressing gently together to make a seal. Now roll around in the whisked egg and then into the crushed popadoms making sure to evenly coat the eggs. Once you have them all coated you can start frying them. You want to fry them for a few minutes only to crisp up the coating. 
  • Place the eggs on a baking tray and cook for 16 minutes. If you have a temperature probe push it in carefully until you feel it stop at the egg. If it reads 75˚C you’re good to go. 
  • While the eggs are roasting cut the cucumber in half and peel until you almost reach the middle then turn and peel again until you reach the middle. You should have plenty of fine cucumber strips. 
  • Put the mayo in a bowl and add the madras curry powder. Stir well to combine. 
  • To serve lay the cucumber strips out on your plate, garnish one side with the small salad leaves, spoon a blob of mayo on to the cucumber and place the egg on top. You can slice a little off the bottom of the scotch egg to help it stand up. 

serving suggestion

Serve as a starter as it is or add a green salad and some takefood piccalilli madras for a more substantial lunch. 



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Ducky eggs and grown up salmon soldiers

Ducky eggs and grown up salmon soldiers

Room in my larder

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Here’s something simple for brunch. It’s quick to prepare and super tasty.

useful info

Course: Brunch

Oven temp: 200˚c

Preparation time: 5 minutes

Cooking time: 7 minutes

Serves 6


12 duck eggs at room temperature 

24 asparagus spears trimmed 

12 slices of smoked salmon  

12 large basil leaves  

Cracked black pepper 




Baking tray

Chopping board and sharp knife 

Egg cups and spoons

Piece of parchment paper to fit the baking tray




Put a deep pan of water on to boil and set the oven to 200˚c

Slice the smoked salmon slices into 2 halves and lay out on the parchment on the baking tray.

Break the asparagus spears near the base where they break naturally and then bunch together to chop all in one go to the same size.

Lay a piece of basil out on each half slice of salmon and then roll spear up in it.

Carefully place the eggs in the boiling water and set the timer to 7 minutes.

When there is just 2 minutes left on the timer place the asparagus into the oven and turn the oven off.

When the 2 minutes are up serve immediately with crusty bread and butter and a pot of earl grey tea.

serving suggestion

Serve with crusty bread and butter and a pot of earl grey tea. 

To bulk it out you can add some avocado and spinach leaves.

One thing definitely worth is trying is next time you go into Ikea go to the small food shop before you leave and buy a small jar of seaweed caviar. Spoon some of the seaweed caviar onto your soft runny yolk instead of sea salt.



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