Piri-piri at home

Tom Kerridge is on a mission to get the nation cooking again, and here he shows homemade is best when it comes to spiced chicken

- Tom Kerridge

Piri-piri chicken has to be one of my favourite dishes available in chain restaurants, but cooking it at home puts you in control of the quality of the ingredients. Chicken on its own is a bit bland, which is why it’s such a good vehicle for other flavours, and the great thing about piri-piri is that it doesn’t have to be hot if you don’t want it to be – even if you leave out the chillies, it still has loads of punch from its sweet and sour balance. Tom

Maple-glazed hot wings

Everyone loves chicken wings either on their own or as part of a big barbecue. The maple and butter glaze adds extra succulence.

SERVES 4 PREP 20 mins COOK 1 hr 10 mins EASY

1kg chicken wings a little oil, for the tray

For the rub

• 1/2 tsp each ground cumin, ground black pepper, ground coriander
• 1 tsp dark brown soft sugar
• 1 tsp garlic powder
• 21/2 tsp smoked paprika
• 1/2 tsp dried oregano, dried thyme

For the glaze

• 75g butter
• 75g cider vinegar
• 75ml hot sauce
• 50ml maple syrup

1 To make the rub, mix together all the ingredients in a large bowl with a large pinch of salt. Add the chicken wings and toss to coat in the spices. If you’ve got time, chill and marinate for up to 24 hrs.

2 Heat oven to 180C/160C fan/ gas 4. Lightly oil a baking tray, transfer the wings to the tray and roast for 40-45 mins until they are cooked through. Turn the oven up to 220C/200C fan/gas 7 and roast for a further 10 mins until golden brown and crispy.