Chicken wings are probably one of the cheapest forms of protein one can buy. They are very popular grilled, baked or fried. Cooking them in this spicy sauce puts a different spin on them; so provides a great demonstration topic.

If you are looking for the perfect appliances to make this fantastic recipe, check out a range that we suggest:

Russell Hobbs 6L Electric Pressure Cooker –

Serves 18 – 20 as tasters


-45 ml olive oil
-10 chicken wings, tips removed
-5-6 slices fresh ginger
-3-4 cloves of garlic
-1-2 small chillies, seeded and chopped
-1 x 400 g can chopped tomatoes
-30 ml Worcestershire sauce
-60 ml soy sauce
-30 ml red-wine vinegar
-30 ml cornflour mixed with water
-Chopped fresh coriander


1. Heat the oil on sauté in the pressure cooker and brown the wings in batches.

2. Return all the wings to the pressure cooker.

3. Add the remaining ingredients except cornflour and water mix; and bring to the boil.

4. Secure the lid and cook on high pressure for 3 minutes.

5. Switch off and allow steam to go down naturally.

6. Remove the lid and thicken with cornflour and water mix.

7. Cut wings into two sections.

8. Stir in coriander before serving.Equipment: Sharp knife, measuring spoons, measuring jug, tongs, tin opener, scissors, slotted spoon, serving dish/tasting cups and spoons.