Succulent and spicy oven baked Chicken Wings (Bell & Scotch Bonnet sauce)

Serves 2


  • 1/2 Pot of 805 Bell & Scotch Bonnet hot Sauce
  • Olive Oil
  • 3 Tbsps Honey
  • 12 Chicken wings (preferably free range)
  • 1/2 Red Onion (sliced)
  • 1/2 White Onion (sliced)


Place cleaned Chicken in a large bowl. In a separate smaller bowl add 4 Tbsps of Olive Oil, a pinch of salt and pepper and half a pot of 805 Bell & Scotch Bonnet hot Sauce with 3 Tbsps of Honey (if marinade is too thick, add a little more oil). Mix your marinade well and then pour over your Chicken wings. Use your hands to mix, ensuring all Chicken pieces are coated in marinade. Finally place wings on to a baking tray with chopped onions and let cook for 20-30 mins, turning occasionally. Serve with soft boiled rice, a salad or on their own.