Lucca’s Chicken Wings with Corn on the Cob and Shelled Peas

A simple dish to cook and one to get the whole family involved in.


  • 12–16 chicken wings
  • 4 tblsp sweet chilli sauce
  • 4 tblsp soy sauce
  • 2 tblsp brown sugar (heaped)
  • for the corn on the cob and shelled peas
  • 4 corn on the cob (cut in half if you wish)
  • sea salt
  • 15 g butter (softened)
  • 250 g shelled peas (use frozen if you’re pressed for time)
  • to serve:
  • 1 tblsp toasted sesame seeds


  1. Place the chicken wings in a bowl and add the sweet chilli sauce, soy sauce and sugar, and toss to mix. Leave the chicken to marinate for 2–3 hours, if possible (if you have just a half an hour, that will be fine).
  2. If you are using husked corn and unshelled peas, get these prepared for cooking first. You can even have a little healthy competition to see who can husk their corn the fastest or who can shell the most peas!
  3. Preheat the oven to 220°C (425°F), Gas mark 7.
  4. Spread out the wings and all the marinade in a single layer on an oven tray and cook in the oven for 18–22 minutes until golden brown and cooked through.
  5. Meanwhile, cook the corn on the cob. Bring a saucepan of water up to the boil, add a pinch of salt and drop in the corn. Cook in boiling water on a medium heat for 6–10 minutes (depending on the size of the sweetcorn) until the kernels are cooked.
  6. Likewise, cook the shelled peas. Bring a saucepan of water up to the boil, add a pinch of salt and drop in the peas. Cook in boiling water on a high heat for 2–3 minutes, until the peas are cooked. Drain immediately.
  7. To serve, drain the corn on the cob, spread with a little butter and sprinkle with sea salt.
  8. Drain the peas. Transfer the vegetables to plates or bowls and add the chicken wings. Sprinkle the chicken with sesame seeds and allow to cool for a minute before eating.


This recipe and many more are available from Rachel's book Rachel's Food for Living, published by Harper Collins


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