1/2 tbsp olive oil

2 tsp each paprika and dried oregano

1/2 tsp garlic granules

1/4 tsp cayenne pepper#

4 x 110g salmon fillets

Salt and pepper

1 red onion, finely sliced

2 red peppers, deseeded and sliced

4 garlic cloves, peeled and finely chopped

2 tsp each paprika and dried oregano

Pinch of cayenne pepper

2 tbsp tomato purée

1 vegetable stock cube made up with 400ml boiling water

100ml light single cream (I use Elmlea)

30g Parmesan cheese, grated

4 balls of frozen spinach

Juice of 1/2 lemon

Handful of fresh basil, roughly chopped

Pinch chilli flakes (optional)

Low calorie cooking spray

Salt and black pepper

200g basmati rice

200g green beans, trimmed

1. Put all the ingredients for the marinade in a bowl. Add the salmon to the same bowl, coating in the marinade. Then either: Pop in the oven on 200°C (fan) for 15 minutes or Pop in an air fryer on 180°C for 12 minutes.
2. If you are having rice, put it on to cook now.
3. While the salmon and rice are cooking, you can get on with the sauce. Take a large pan, spray with low-calorie cooking spray, and then add the red onion. Season with salt and pepper and fry for 5–6 minutes until the onion starts to soften.
4. Now add the peppers and garlic and fry for another couple of minutes.
5. Add 2 teaspoons each of paprika and oregano along with the cayenne pepper and tomato purée. Fry for another minute and then add 200ml of stock. Bring to a boil and then reduce to a simmer. Keep adding the stock as the sauce starts to reduce and thicken. Season with salt and pepper.
6. Once the stock has started to reduce and thicken, add the cream, Parmesan and spinach. Simmer until the spinach has wilted into the sauce.
7. Finally, add a squeeze of lemon juice, the basil and a pinch of chilli flakes, if you like it with a little heat. Simmer on a low heat until everything is ready.
8. Cook your green beans just before the sauce is ready and, at the same time, add the salmon to the sauce.
9. Serve your rice and green beans with your lovely, creamy paprika salmon

The post Creamy Paprika Salmon first appeared on Slimming Kitchen Secrets.

As a lover of deep fried chicken, I knew I wanted to create my own healthy version of this takeaway classic and so this recipe was born. The result is an easy and straight forward recipe which results in the most tasty and satisfying meal.

I serve my Parmo with 0sp butternut squash chips, salad, pickled red cabbage and a tbsp of light garlic mayo (an extra 1 sp) and I enjoy it as much as a takeaway every time!

SMART POINTS AND NUTRITIONAL INFORMATION

Serves 4 = 10sp per serving on BLUE and PURPLE and 12sp per serving on GREEN

Per serving

• 506 cals
• 17.2g fat
• 32.9g carbs
• 63.6g protein

INGREDIENTS

For the chicken

4 x large chicken breasts (150g per breast), raw

50g plain flour

½ tsp each garlic powder, smoked paprika and cayenne pepper

2 eggs

120g panko breadcrumbs

30g parmesan, grated

For the bechamel

20g light butter

20g plain flour

250ml skimmed milk

Small grating of whole nutmeg

50g red Leicester, grated

50g light mature cheddar, grated

METHOD

Pre heat the oven to 220c and pop in a baking tray to warm up.

Taking each chicken breast in turn, slice horizontally keeping the two sides connected. Pop between two sides of baking paper and then flatten to around 1cm thickness using a meat hammer or rolling pin.

Next prepare your stations. Take three large bowls. To the first add the flour, garlic powder, smoked paprika and cayenne pepper with a good seasoning of salt and pepper, combining well.

In the second, crack the eggs and whisk.

In the third add the panko breadcrumbs and parmesan, combining well.

Now you can assemble. Pat the chicken dry with kitchen roll and then, taking each breast in turn, coat in the flour, then the egg and then the panko, making sure both sides are covered.

Spray the hot baking tray with 1kal and add the chicken. Spray the top of the chicken with 1kal and then pop into the oven for 20 mins at 220c. Make sure you have sprayed the baking tray before putting the chicken on or it could stick to the tray and your lovely coating will pull off. Turn the chicken over half way through cooking.

While the chicken is cooking you can make the bechamel.

To a small saucepan add the butter and melt on a medium heat. Add the plain flour to the butter and whisk until a smooth, thick paste is formed then begin to gradually add the skimmed milk, whisking as you go. When all the milk is added, bring to the boil and then reduce to a simmer for another few minutes until the sauce has thickened. Finish with a little grating of nutmeg and season with salt and pepper.

Remove the chicken from the oven. Top each breast with the bechamel and top with a sprinkle of red Leicester and mature cheddar. Then pop back in the oven for another 4-5 minutes until the cheese has melted into the bechamel.

Serve with accompaniments of your choice. I usually have butternut squash chips, salad, pickled red cabbage and 1 tbsp garlic mayo.

Enjoy!

Print

Chicken Parmo

Serves 4 = 10sp per serving on BLUE and PURPLE and 12sp per serving on GREEN

Per serving - 506 cals- 17.2g fat - 32.9g carbs- 63.6g protein

Servings 4

Ingredients

• 4 x large chicken breasts 150g per breast, raw
• 50 g plain flour
• ½ tsp each garlic powder smoked paprika and cayenne pepper
• 2 eggs
• 120 g panko breadcrumbs
• 30 g parmesan grated
• For the Bechamel
• 20 g light butter
• 250 ml skimmed milk
• Small grating of whole nutmeg
• 50 g red Leicester grated
• 50 g light mature cheddar grated

Instructions

• Pre heat the oven to 220c and pop in a baking tray to warm up.
• Taking each chicken breast in turn, slice horizontally keeping the two sides connected. Pop between two sides of baking paper and then flatten to around 1cm thickness using a meat hammer or rolling pin.
• Next prepare your stations. Take three large bowls. To the first add the flour, garlic powder, smoked paprika and cayenne pepper with a good seasoning of salt and pepper, combining well.
• In the second, crack the eggs and whisk.
• In the third add the panko breadcrumbs and parmesan, combining well.
• Now you can assemble. Pat the chicken dry with kitchen roll and then, taking each breast in turn, coat in the flour, then the egg and then the panko, making sure both sides are covered.
• Spray the hot baking tray with 1kal and add the chicken. Spray the top of the chicken with 1kal and then pop into the oven for 20 mins at 220c. Make sure you have sprayed the baking tray before putting the chicken on or it could stick to the tray and your lovely coating will pull off. Turn the chicken over half way through cooking.
• While the chicken is cooking you can make the bechamel.
• To a small saucepan add the butter and melt on a medium heat. Add the plain flour to the butter and whisk until a smooth, thick paste is formed then begin to gradually add the skimmed milk, whisking as you go. When all the milk is added, bring to the boil and then reduce to a simmer for another few minutes until the sauce has thickened. Finish with a little grating of nutmeg and season with salt and pepper.
• Remove the chicken from the oven. Top each breast with the bechamel and top with a sprinkle of red Leicester and mature cheddar. Then pop back in the oven for another 4-5 minutes until the cheese has melted into the bechamel.
• Serve with accompaniments of your choice. I usually have butternut squash chips, salad, pickled red cabbage and 1 tbsp garlic mayo.
• Enjoy!

The post Chicken Parmo first appeared on Slimming Kitchen Secrets.

Firstly, pilafs are usually cooked in the oven. Having tested this method I’ve concluded its too fiddly, too much effort and there is no guarantee the rice will actually be cooked in the time it should be. Secondly, I tweaked (read changed!) the ingredients more to my taste and to make it more WW friendly. I also added chicken to the recipe but this is an optional addition as you will see in the method below and the dish really is just as good without (especially it if you are all about getting those meat free days in).

If you aren’t usually a fan of cauliflower, I would urge you to give this one a go. I don’t like boiled cauliflower at all, but roasted it has the most delightful texture and nutty flavour. The cauliflower leaves are also delicious believe it or not!

The way I’ve made this dish makes it far more straight forward to cook and keeps everything a little more moist and juicy. It’s a lovely addition to any weekly meal plan and makes four big portions so is perfect for left overs the next day.

Be sure to read the method to the end before you make it to be sure everything is on the go.

Cheats Harissa Cauliflower Pilaf

Serves 4

With chicken – Blue and Purple 11sp per serving Green 12sp per serving

Without chicken – Blue, Purple and Green 11sp per serving

Ingredients

2 tbsp harissa spice mix (not the paste)

2 garlic cloves, peeled and crushed

1 tbsp olive oil

1 large cauliflower, broken into medium sized florets, small leaves kept while and large leaves roughly chopped

1 red onion, peeled and finely sliced

2 lemons

1 tsp sugar

200g basmati rice

Small pinch of saffron (optional)

2 bay leaves

1 litre stock (made up with 2 stock cubes, either chicken or vegetable)

60g sultanas

40g toasted flaked almonds

Small bunch of coriander

Small tub of pomegranate seeds

400g raw chicken breasts (optional – see method)

Additional optional serving suggestions (but gooooood!)

Fat Free Greek Yoghurt

Sprinkle of Sumac and crushed chillies

Method

Heat the oven to 200c. Whisk 1 tbsp of the harissa spice with the garlic, olive oil and 1 tbsp water in a large bowl.  Add the cauliflower florets and leaves and toss to coat. Tip into a roasting tin, spread evenly and season with salt and pepper. Roast for 30-40 minutes until the cauliflower is cooked to your liking (I like it so it’s still al dente).

Meanwhile take a small bowl and add the juice of 1 lemon, the sugar and a pinch of salt. Add the red onion and toss in the juice. Pop to one side to pickle whilst you make the rest of the dish.

If you are having chicken with the dish, take the chicken breasts, flatten with a meat mallet or rolling pin until they are around 2 cm thick, sprinkle with harissa spice, salt and pepper and fry in a frying pan with 1kal until cooked through (this should take around 15-17 minutes). Remove from the pan once cooked through and slice.

Add the basmati rice to a large sauce pan with 1 tsp salt, the saffron, bay leaves, stock and 1 tbsp harissa spice. Boil the rice until it is cooked through but still has a bite (mine took around 15 minutes). Once cooked, drain the rice and add to a large mixing bowl with the sultanas, roasted cauliflower and most of the almonds, pomegranate seeds and coriander (reserve a little to dress). Squeeze in the juice of half a lemon, season to taste and stir.

Pour the rice mixture into a large serving dish (or into your individual plates/portions) and finish with the remaining almonds, coriander and pomegranate seeds as well as the pickled red onion. Top with the remaining half a lemon cut into 4 wedges.

Finish with a few dollops of yoghurt and a sprinkle of crushed chillies and sumac.

Enjoy!

The post Cheats Harissa Cauliflower Pilaf first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 15 points or 585 cals, 19.8g fat, 61.2g carbs, 34.4g protein

The post Lamb and Goat’s Cheese Ragu  first appeared on Slimming Kitchen Secrets.

A Taquito is simply a rolled up, stuffed tortilla. Usually fried, these lovely creations are rolled tighter and so are thinner than an enchilada, and the top is not covered in sauce in the same way an enchilada would be.

When thinking about what to fill my Taquitos with, I thought I would get my other favourite find of the Mexico trip involved, Frank’s Red Hot Buffalo Sauce. I first tried this over there on chicken wings and many of you may have seen it used in my Buffalo Chicken Soup recipe. It really is the most delightful flavour. Spicy and tangy, it makes for a real taste sensation when added to chicken.

The filling I’ve created below is truly delicious. Tangy, a little cheesy and stuff with veggies, this is a dish that will keep you full for hours. I served mine with BNS chips (0sp) however I was so full from two Taquito’s that I probably wouldn’t bother with them next time (or I would have one Taquito with the chips).

I’ve used Sainsbury’s Be Good to Yourself Blue Cheese Dressing in this recipe (instead of the more points heavy crumbled Blue Cheese). If you can’t get a hold of it, or find a light equivalent somewhere else, just leave it out. The other flavours in the dish will more than make up for it.

Buffalo Chicken Taquitos

Makes 8 Taquitos – serves 4 (2 taquitos per person) – 12sp per serving (including salad and soured cream to finish)(Flex)

Ingredients

For the filling 

400g roast chicken, white breast meat, shredded

100g lightest cream cheese

4 tbsp Frank’s Red Hot Buffalo Sauce

2 tbsp Sainsbury’s Be Good to Yourself Blue Cheese Dressing (or other supermarket light equivalent)

Juice of 1/2 lime

100g sweetcorn (drained)

4 x spring onions, finely sliced

Half a bag of spinach, shredded

Large handful of fresh coriander, chopped

For the Taquito

8 x Weight Watchers Tortillas (these are 4sp each so if you can’t find these, any other 4sp equivalent will do, Tesco’s and Sainsbury’s are also 4sp).

For the salad – serves 4 = 0sp per person

¼ iceberg lettuce, shredded

Large handful of spinach, shredded

2 spring onions, sliced

1 tbsp sweetcorn

Juice of 1/2 lime

2 tbsp Sainsbury’s Be Good to Youself Blue Cheese Dressing (or other supermarket light equivalent)

To Serve

Drizzle of Frank’s Red Hot Buffalo Sauce

4 tbsp light soured cream (1sp per person)

1 x tbsp fresh coriander, roughly chopped

Method

Pre heat the oven to 180c.

Take a large bowl and add the cream cheese, buffalo sauce, blue cheese dressing and lime juice. Whisk together until smooth and then season with salt and pepper to taste. Add the rest of the filling ingredients and fold everything together. Taste again and check/adjust the seasoning.

Take a large baking dish and spray with low cal cooking spray. Divide the mixture roughly into 8 in the bowl and then, one tortilla at a time, add the filling and roll longways so that they are nice and tight and relatively thin. Pop into the baking dish and repeat with the other 7 tortillas. Spray the top of the wraps with low cal cooking spray and then pop in the oven for 20-30 minutes (until the wraps have started to brown on top).

While the Taquitos are cooking you can also roast some butternut squash chips (pop these in 10-15 minutes before the Taquitos) if you fancy them.

I also served with a side salad which included iceberg lettuce, shredded spinach, a couple of chopped spring onions and a tablespoon of sweetcorn tossed in a tbsp. of the blue cheese dressing ( the same one used in the main recipe) and some lime juice.

Once cooked, remove the Taquito’s from the oven and finish with a drizzle of Buffalo Sauce, light soured cream and fresh coriander.

Serve with the salad and BNS if you are having them alongside a tbsp. lightest soured cream per person.

Enjoy!

The post Buffalo Chicken Taquitos – 12sp first appeared on Slimming Kitchen Secrets.

The result was fantastic. The sauce tastes so creamy and indulgent and is packed with the most vibrant flavours. You can add anything else you fancy to this to bulk it out ( courgette ribbons, peppers etc) but I like the sauce a little smoother so just went with the recipe below.

If you would like to reduce the points further you can swap the mascarpone for extra light soft cheese. For an extra few points though, the lovely creaminess and flavour of the mascarpone is really special.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 13 points or 508 cals, 16.9g fat, 44.0g carbs, 47.1g protein

Ingredients

300g raw chicken breast, cut into strips

½ large onion, finely sliced

40g sun dried tomatoes, drained and finely chopped

3 garlic cloves, peeled and finely chopped

Sprinkle of chilli flakes

1/2 tsp plain flour

½ chicken stock cube made up with 250ml boiling water

1 tsp dried oregano

75g lighter mascarpone

100g dried pasta of your choice (I like spaghetti)

1 tbsp Parmesan cheese, grated

10g each of fresh basil and spinach, finely chopped

1 lemon

Low calorie cooking spray

Salt and black pepper

Method

1. Spray a large frying pan with low-calorie cooking spray and add the chicken.
2. Season with salt and pepper and fry for 6–7 minutes until cooked through. Remove from the pan and pop to one side.
3. In the same pan, spray again with low-calorie cooking spray, add the onion and fry for a few minutes, adding a little water if the pan gets dry. Next, add the sun-dried tomatoes, garlic and chilli flakes and fry for another 2 minutes.
4. Add the flour, stir in for a minute, and then add a quarter of the stock. Once the stock starts to thicken, add the chicken back into the pan and keep adding the stock bit by bit until you’ve used it all and the stock thickens up nicely. Add the oregano and mascarpone and reduce the pan to a low simmer.
5. At this point, pop the pasta on to cook. Once the pasta has cooked, drain, reserving a little of the cooking water.
6. Finally, add the Parmesan, most of the fresh basil, the spinach and the juice of half the lemon to the sauce, then mix and simmer for another minute to combine. You want the sauce to be thick but loose enough to coat the pasta. If it’s a little too thick, add a bit of the reserved pasta water to loosen up.
7. Finally, mix the pasta into the sauce, combine everything well and serve with a wedge of lemon and a little basil on top.

The post Sundried Tomato, Chicken and Mascarpone Pasta first appeared on Slimming Kitchen Secrets.

I decided to go down the taco route in the end as it’s fast, easy and satisfying. I pimped the taco’s up however with some homemade Chimichurri Avocado Dip, Salsa and Spicy Rice. It went down a storm with my OH who couldn’t get enough of the combination of flavours.

My pick and mix came out at 11sp – I had one pork taco, one prawn taco, half the avocado dip, salsa and 1/4 portion spicy rice – amazing!!

Ingredients (Flex)

4 x taco shells = 2sp each

For the pork

Serves 2 = 4sp each (this is enough to fill 4 taco shells)

200g lean pork steak, raw, marinaded in a bowl in:

2 tbsp chimichurri sauce

1 tsp crushed chillies

Small handful of fresh coriander, finely chopped

For the prawns

Serves 2 = 0sp each (this is enough to fill 4 taco shells)

200g king prawns marinaded in a bowl in:

2 tbsp chimichurri sauce

½ crushed chillies

Small handful of fresh coriander, finely chopped

Chimichurri Avocado Dip

Serves 2 = 4sp each

Mix the below ingredients together and pop in the fridge until required:

100g avocado, mashed

2 tbsp half fat soured cream

Juice of ½ a lime

1 tbsp chimichurri sauce

½ tsp crushed chillies (optional)

Salt and pepper

Salsa

Serves 2 = 0sp each

Mix the below ingredients together and pop in the fridge until required:

½ orange pepper, finely chopped

½ red onion, finely chopped

3 tomatoes, finely chopped

Small handful of fresh coriander, finely chopped

Juice of half a lime

Dash of white wine vinegar

Spicy Rice

Serves 2 = 4sp each

½ red onion and orange pepper (other half of those used above), finely chopped

1 tomato, finely chopped

½ tsp Cajun, chilli powder, smoked paprika, cumin, garlic salt and onion powder, crushed chillies

1 tbsp tomato puree

80g rice

Salt and pepper

Juice of ½ lime

Method

Mix the pork and prawns into the marinade and pop in the fridge.

Make up the Chimichurri Avocado Dip and Salsa and pop in the fridge until needed.

Pop the rice on to boil in salted water. Meanwhile spray a large frying pan with 1kal and fry the pepper and red onion until soft (about five minutes). Then add the tomatoes, fry for a few more minutes and then add the spices. Fry for a minute then add the tomato puree. Mix in and fry for another minute. Once the rice has cooked, drain, add to the frying pan and give everything a good mix until well combined. Season with salt and pepper and squeeze over the lime juice. Pop on a low heat until everything is ready.

Spray a separate frying pan with low cal spray, heat up and then fry the pork on a high heat for 7-8 minutes until cooked through. Add all the marinade out of the bowl near the end to warm up the sauce. Pop into a bowl.

Pop the frying pan back on the hob and repeat with the prawns frying for 1-2 minutes on each side (until cooked through). Pop into another bowl.

Pop the rice into a large bowl and then take the salsa and avocado dip out of the fridge.

Serve all together with the taco shells just warmed up in the microwave.

Enjoy!

The post Pick ‘n’ Mix Chimichurri Pork and Prawn Tacos, Chimichurri Avocado Dip, Spicy Rice and Salsa – 12sp first appeared on Slimming Kitchen Secrets.

Chicken, Bacon and Leek Pasta

Serves 2 = 12sp/579 calories per person (Flex)

Ingredients

2 x 165 chicken breasts, raw and chopped into bitesize chunks

2 x slices of bacon (fat removed, smoked or unsmoked, whichever takes your fancy)

1 large leek, sliced

2 cloves of garlic, peeled and finely chopped

½ box of mushrooms, sliced

½ tbsp plain flour

125ml white wine

200ml chicken stock (or if not using wine 300ml of chicken stock) made up using ½ chicken stock cube

2 tsp green basil pesto (or wholegrain mustard if you prefer)

2 tbsp half fat crème fraiche

1 courgette, cut into strips using a wide peeler

Pinch of crushed chillies (optional)

Salt and pepper

120g of pasta of your choice, dried

Method

Spray a large frying pan with low calorie cooking spray, heat and then fry the chicken on a medium heat for 5 minutes. Add the bacon and fry on a high heat until the bacon has started to crisp up and the chicken is cooked through. Remove from the pan and pop to one side.

In the same pan, spray again with low calorie cooking spray and then fry off the leeks until they start to soften (add a little water if the pan gets dry). Then add the garlic and mushrooms and fry until the mushrooms start to soften. Stir in the flour and fry for another minute (this will help the sauce to thicken up).

Next add the wine, simmer until reduced by half and then add the stock.

At this point pop the pasta on.

Let the stock simmer and reduce a little so that it starts to thicken up. Add the pesto (and crushed chillies if you are having then) and season with salt and pepper. Add the chicken and bacon back to the pan with the courgette, stir and then finally add the crème fraiche, stir through and turn the heat down to low until the pasta has cooked.

Drain the pasta (adding a little of the pasta water to the sauce pan) and then tip in to the sauce. Give a good mix and then let it cook for another minute.

Finish with a sprinkle of fresh parmesan and a good twist of black pepper.

Enjoy!

The post Chicken, Bacon and Leek Pasta – 12sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 4 = 12sp (previously 12pp) each

1 x 340g pack of Heck Chicken Italia Sausages, skins removed and crumbled

1 tbsp oil

1 onion, finely chopped

2 or 3 garlic cloves, finely chopped

1 box of mushrooms, chopped

240g Arborio rice

125ml glass of white wine

Pinch of crushed chillies

1 x chicken stock cube (made up with 750ml boiling water)

2 tbsp red pesto (sun dried tomato if you can get it)

2 tbsp fresh grated parmesan

1 tsp light butter

Large handful of spinach, roughly shredded

Handful of fresh basil (roughly chopped) (optional)

2 spring onions, finely sliced

Method

Take a large non stick pan, spray with 1kal and fry the crumbled sausages for 5-6 minutes until nicely browned.

Remove from the pan and pop to one side on a plate.

In the same pan, spray with 1 kal and fry the onion in the oil until soft and golden. Then add the garlic and mushrooms and fry for a few minutes more. Add the Arborio rice and toast for a minute then add the wine and crushed chillies, simmering until reduced by half. Add most of the sausage back to the pan (reserving a few bits for decorating the top).

Next add 250ml of the chicken stock, stir and begin to simmer, letting the rice absorb the stock. Keep adding the stock as it absorbs until you have used it all (this will take around 25 minutes). Then for the last five minutes, add the pesto.

Once most of the liquid has absorbed, remove the risotto from the heat and add the parmesan and butter. Stir through and then add the spinach and basil.

Serve in a bowl topped with the rest of the sausage, the sliced spring onion and another pinch of crushed chillies.

Enjoy!

The post Chicken, Mushroom and Spinach Risotto – 12sp first appeared on Slimming Kitchen Secrets.

You can make the marinade ahead of time and marinade the chicken wings for a few hours too. I tend to do that when I’m organised enough or remember to defrost the chicken the night before (which isn’t often).

Ingredients

Serves 2 = 12sp each or serves 4 = 6sp each (Flex)

12 chicken wings with skin on (around 25g each)

1 tsp English mustard

1 tbsp dark soy sauce, honey and Worcestershire sauce

2 tbsp tomato ketchup (50% less sugar and salt)

Half tsp of paprika and garlic salt

Good pinch of chilli powder

1 tbsp flour, seasoned

Little gem lettuce

1 tbsp buffalo sauce (I use Frank’s Red Hot Buffalo Wings Sauce)

1 tbsp lightest soured cream

Juice of 1/2 lime

Spring onions, sliced

Method

Pop your oven to 200c. Take a large bowl and mix the mustard, soy, honey, Worcestershire sauce, ketchup and spices and give a stir. In a separate large bowl add the chicken wings, sprinkle over the flour, season with salt and pepper and then mix until the chicken is well coated. Add the chicken to the bowl with the marinade and coat well in the sauce. Spray a baking tray with 1kal and then lie on the tray in one layer. Roast uncovered for 25-30 minutes until nicely browned and sticky (turn the wings over half way through).

Serve on top of a nice bed of green salad, season and garnish with spring onion and a splatter of buffalo sauce, soured cream and lime juice.

Enjoy!

The post Sticky Chicken Wings – 12sp first appeared on Slimming Kitchen Secrets.