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John and Lisa's Weekend Kitchen

Southern Spiced Chicken Wings, Corn And Cracker Bake

John and Lisa have a host of brilliant bakes in their Weekend Kitchen today, with a mix of tried and trusted weekend favourites and new twists on some much-loved classics. John's sticky and sweet Spiced Chicken Wings served with an American favourite of Lisa's, her Corn and Cracker Bake.

Southern Spiced Chicken Wings, Corn And Cracker Bake

Serves 4


Sweetcorn Bake

  • 100g butter

  • 1 tsp smoked sweet paprika

  • 1 tin creamed corn

  • 1 tin sweetcorn

  • 1 egg, beaten

  • 100g Ritz crackers, bashed into fine crumbs

  • 4-6 spring onions, sliced

  • Small handful of pickled jalapeños

  • 1 heaped tbsp crème fraiche or sour cream or cream cheese

Southern Baked Chicken Wings

  • 18 chicken wings

  • 2 limes, juiced, plus 1 extra for serving 

  • 1 heaped tsp salt

For the marinade

  • 1 tbsp oil 

  • 1 big bunch of spring onions, sliced   

  • 2 tsp ground allspice

  • 1 thumb sized piece of ginger, grated

  • 4 cloves of garlic, grated

  • 2 tbsp Worcestershire sauce 

  • ½ - 1 scotch bonnets, deseeded and roughly chopped

  • 3 tbsp of brown sugar

  • 100ml stout 

  • 1 bunch of fresh thyme, leaves picked 

Tip: When making wings, pierce the skin of the winglets as it helps the marinade to penetrate the meat and give them more flavour and it also helps them to get more of a crispy skin.


1. Preheat the oven to 200ºc or 180ºc fan. Melt the butter and pour it in a bowl with the crushed crackers.

2. In another large bowl, combine all of the remaining ingredients plus half of the cracker mix (saving the other half to sprinkle on top). Pour into a greased baking dish and top with the buttery cracker crumbs. Place in the oven to bake for 30 minutes.

3. Take the wings, pierce the skin a few times with a sharp knife, rub with salt and lime juice and leave to one side. 

4. Now to make the marinade. Heat the oil in a pan, add garlic, stout, brown sugar, thyme leaves, ginger, allspice, Worcestershire sauce and spring onions and fry until fragrant.  Add the chopped scotch bonnet and the allspice and bring it all to the boil and cook for 2 minutes until thick. 

5. Take half the sauce out for later and drop the chicken winglets into the sauce, stir and leave for 5 minutes so they are well coated. You can also marinade these overnight but allow your sauce to completely cool before adding the wings. 

6. Preheat the oven to 220ºc or 200ºc fan, line a baking sheet with greaseproof paper and place the winglets on the paper. Place in the oven and cook for 35-40 minutes, turning every 10 minutes and adding a little more sauce if needed. Sprinkle the wings with the remaining sliced spring onion, chilli, lime wedges and the remaining sauce on the side.  

Logo of John and Lisa's Weekend Kitchen
itv |

John and Lisa's Weekend Kitchen