Glazed Chicken Wing Pieces with Crudités of Spring Vegetables

This simple way with the most inexpensive parts of the chicken makes a very quick and cheap light supper.


  • 20 chicken wing pieces (breast knuckle bone, trimmed)

For the Marinade

  • Pinch of dried chilli flakes
  • 1 teaspoon fennel seeds
  • Grated zest and juice of 1 lemon
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon demerara sugar
  • 2 tablespoons soy sauce
  • 12 ripe tomatoes, chopped
  • 2 tablespoons brown sauce, preferably hp
  • 3 garlic cloves, crushed

For the Crudités

  • Good handful of young carrots
  • Good handful of young fennel
  • Good handful of breakfast radishes
  • Good handful of cherry tomatoes
  • Good-quality olive oil for drizzling
  • Splash of lemon juice
  • Maldon sea salt
  • freshly ground black pepper


The day before, make the marinade by mixing all the ingredients in a pan with 200ml water. Bring to the boil and simmer until thick. Strain through a fine sieve and leave to cool. When quite cool, add the chicken pieces, mix well to coat them and leave to marinate in the fridge overnight.

Next day, preheat the oven to 160°C/gas 3. Lift the chicken pieces out of the marinade, put on a roasting tray and bake until cooked through, about 20 minutes.

While the chicken is baking, prepare the vegetable crudités: trim the vegetables and cut them into bite-sized pieces if necessary, then dress them in the olive oil mixed with a splash of lemon juice and some Maldon sea salt and freshly ground black pepper.

Serve the cooked chicken alongside the crudités, together with some of the marinade that has been boiled up.