• 900g Sadia Chicken Wings
  • 2 teaspoons Allspice
  • ¼ teaspoon Ground cloves
  • 1 teaspoon Cayenne peppe
  • 1 tablespoon Paprika
  • 4 cloves Garlic cloves
  • To season Sea salt and freshly ground black pepper
  • ¼ cup Olive oil
  • 2 tablespoons Parsley, chopped
  • 1 Sadia Potato Wedges, to serve



Using kitchen scissors, snip the wing tips off the Sadia Chicken Wings and discard. Place the wings in a large glass dish. In a separate bowl, grind together the spices, garlic, salt and pepper and mix with the olive oil to form a paste.


Rub the spice paste onto the chicken wings, cover and refrigerate for 4 hours. Remove from the refrigerator 20 minutes before cooking.


Preheat oven to 180°C and line a large oven tray with baking paper.


Spread the wings on the tray and bake for 25-30 minutes, until golden and thoroughly cooked.


Transfer onto a serving dish and sprinkle with the chopped parsley. Serve with Sadia Potato Wedges, cooked according to directions on the pack

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