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Rue Mupedzi's sweet and spicy chicken wings

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • High in protein

Here's a crowd-pleasing started for your next gathering: sweet and spicy chicken wings from Masterchef Australia 2023 contestant Rue Mupedzi.

  • Serves6, as a starter
  • Cook time1 hour 10 minutes
  • Prep time20 minutes
sweet and spicy chicken wings


  • 1kg Coles RSPCA Approved Chicken Wings
  • 1/4 tsp salt
  • 2 1/2 tsp baking powder
  • Coriander leaves, to serve
  • Spring onion curls, to serve
  • Sweet & spicy sauce
  • 2 long red chillies, coarsely chopped
  • 5cm-piece ginger, peeled, finely chopped
  • 2 garlic cloves, chopped
  • 1 1/2 tbs apple cider vinegar
  • 1/3 cup (80ml) orange juice
  • 1/4 cup (55g) brown sugar
  • 1/2 cup (125ml) vegetable or canola oil
  • 1/2 cup (65g) raspberries

Nutritional information

Per Serve: Energy: 2479kJ/593 Cals (28%), Protein: 31g (62%), Fat: 46g (66%), Sat Fat: 10g (42%), Carb: 15g (5%), Sugar: 11g (12%), Dietary Fibre: 1g (3%), Sodium: 1080mg (54%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 140°C. Line a large baking tray with baking paper. Place a wire rack on the lined tray and lightly spray with olive oil spray. Cut each chicken wing in half at the joint. Place the chicken in a large bowl. Add the salt and baking powder and shake until chicken is evenly coated.

  2. Step 2

    Arrange the chicken mixture on the greased wire rack. Cook for 25 mins. Increase oven to 220°C and bake, turning occasionally, for a further 45 mins or until golden and cooked through.

  3. Step 3

    Meanwhile, to make the sweet and spicy sauce, place the chilli, ginger, garlic, vinegar, orange juice, brown sugar, oil and raspberries in a blender and blend until smooth. Transfer to a medium saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 10-15 mins or until the sauce thickens and is glossy. Strain through a fine sieve into a clean large bowl.

  4. Step 4

    Transfer the chicken to a serving platter and drizzle with the sweet and spicy sauce. Sprinkle with the coriander and spring onion to serve.

Recipe tip

Smart swap:
Already have chicken drumsticks in the fridge or freezer? Feel free to use them instead of wings. 

Use it up: As well as snacking on the leftover raspberries from this recipe, use them to add a touch of tartness to the sweet and nutty Peanut Butter and Jelly Smoothie.

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