Crispy Buffalo-Style Chicken Wings


I love a challenge! I also love getting food recipe requests from my readers. One previous challenge was to create a dish using chicken and beans. The result was incredibly tasty and loved by all so make sure to give the recipe a try!

My next recipe request was to make chicken wings. Not only was this recipe for something I wouldn’t typically eat but from a self-professed chicken wing expert aswell…the pressure was on.

Writing and creating recipes might look easy but actually requires plenty of trial and error. Recipes also require research and planning, particularly when working with unusual ingredients.

Crispy Buffalo-Style Chicken Wings; DelaliciousSo there’s chicken wings and then really good chicken wings! I wanted my wings to be really good. Plenty of time was spent online researching how to cook wings the best way. I happened upon numerous blogs and recipes mentioning the use of baking powder.

I know, baking powder? Not exactly the tastiest item in your cupboard. However, it is vital in making your wings super crispy and you don’t even taste it on the cooked version.

Sauces are very much a personal preference.  Hot and spicy is a common option using a fiery chilli based sauce. Milder options like sweet chilli or a sticky honey, soy glaze are other great choices. For this recipe I went for a spicy chilli sauce made using some leftover chilli jam that gave heat but no need for the fire brigade!

Makes 40 wings, serves 4.

Crispy Buffalo-Style Chicken Wings; Delalicious

  • 1.5kg/40 chicken wings/legs/drumsticks
  • 1 tbsp plus 1 tsp baking powder
  • 1.5 tsp salt


  • 60g unsalted butter
  • 120g pureed chilli jam/Frank’s hot sauce/sriracha sauce
  • 2 tbsp Worcestershire sauce
  • 2 tsp Tabasco sauce
  1. For the wings: ask your butcher or using a sharp knife cut off the wing tip.
  2. Pat the wings dry with a paper cloth and allow to dry flat in the fridge for 30 minutes.
  3. Before cooking, line a grill tray with kitchen foil and oil the grill tray rack.
  4. Preheat the oven to 120°C. Place the wings in a resealable bag, sprinkle over the baking powder and salt. Shake the bag to coat the wings evenly.
  5. Remove from bag and lay the wings on the rack skin side up.Crispy Buffalo-Style Chicken Wings; Delalicious
  6. Cook the wings on the lowest oven shelf for 30 minutes. Move the tray up to the highest shelf and increase the temperature to 220°C. Cook for a further 30-40 minutes or until the wings are dark golden brown and very crispy. Rotate the tray half way through.
  7. For the sauce: whisk all the ingredients together over a low heat until well combined and heated through.Crispy Buffalo-Style Chicken Wings; Delalicious
  8. If serving the wings immediately, transfer to a large serving platter or dish and toss through the sauce.
  9. If serving later, allow the wings to fully cool, cover and place in the fridge. Reheat at 200°C for 8-10 minutes, add the sauce and serve.Crispy Buffalo-Style Chicken Wings; Delalicious

Happy cooking,


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Turkey Tacos

Dinner, Lunch

Tacos are a real winner with everyone and great for a group as you can mix and match toppings really easily. They are also a good option when cooking for a mix of meat and veg eaters.

My favourite taco toppings involve lots of different tastes and textures which provide a source of crunch (lettuce, red cabbage, carrot, cucumber), protein (turkey, chicken, steak or prawns), healthy fats (avocado) and drizzle (yoghurt, pesto, sweet chilli sauce).

You can easily replace the turkey with chicken by poaching a raw chicken breast in boiling salted water until cooked through. Drain and allow to cool before shredding between two forks.

The tomato sauce in this recipe is really versatile and works great with lots of different dishes. It will be also stay fresh in the fridge for 1 week or freeze for up to 3 months.

Why not try another of my leftover turkey recipes – Herby Turkey Rolls.

Makes 10, 2 tacos = 1 serving.Turkey Tacos; Delalicious

Tomato Sauce:

See recipe – Herby Turkey Rolls


  • 200g leftover turkey
  • kale/lettuce/leftover sprouts, thinly sliced
  • 100g red cabbage, thinly sliced
  • 50g carrot, julienned
  • 1 tsp white wine vinegar
  • 1 tsp apple cider vinegar
  • 1/2 tsp honey
  • 1 avocado, sliced
  • natural yoghurt to serve
  • taco shells or tortilla wraps
  1. For the tomato sauce: follow recipe over on Herby Turkey Rolls.
  2. Shred the leftover turkey between two forks and stir through the sauce.
  3. Combine the red cabbage, carrot, vinegars and honey in a small mixing bowl until well coated.
  4. Heat the tacos on a flat pan over a medium heat for 2 minutes each side.
  5. To serve: place a layer of kale in the centre of the taco followed by one tablespoon of the red cabbage mix, one tablespoon of turkey, a slice of avocado and a drizzle of yoghurt.

Happy cooking,


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Herby Turkey Rolls

Dinner, Lunch, Uncategorized

Think of sausage rolls but with turkey and that was the inspiration for these Herby Turkey Rolls!

These rolls can be made at any time of the year with chicken. Simply poach a raw chicken breast in boiling salted water until cooked through. Drain and allow to cool before shredding between two forks.

The tomato sauce in this recipe is a brilliant base for lots of dishes like bolognese, mince, pasta, pizzas and vegetable bakes. It will also keep for at least 1 week fresh in the fridge or freeze it for 3 months.

Why not try another of my recipes for leftover turkey – Turkey Tacos.

Makes 10, 2 rolls = 1 serving.Herby Turkey Rolls; Delalicious

Tomato Sauce:

  • 1 tsp coconut oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 small red pepper, diced
  • 250g tinned tomatoes/passata
  • 1 tbsp smoked paprika

Shredded Turkey:

  • 200g leftover turkey or chicken
  • 1 tbsp mixed herbs
  • 1/2 tsp fennel seeds
  • 1 packet of puff pastry
  1. Preheat an oven to 200°C/180°C fan/400°F and grease a baking tray with oil.
  2. Make the tomato sauce: melt the coconut oil in a saucepan over a medium heat. Saute the onions and garlic until translucent. Add the red pepper and cook until soft.
  3. Add the tinned tomatoes and paprika and bring to a boil. Return to a simmer and cook for 5 minutes. Remove from the heat and blend with a stick blender until smooth.
  4. Shred the leftover turkey using two forks and stir through the tomato sauce. Add the herbs and fennel seeds and combine well.
  5. Roll out the pastry on a clean surface. Add the turkey to the centre and fold the pastry over. Cut into even rolls and place on the prepared baking tray.
  6. Brush the outside of each roll with some milk and scatter over some herbs.
  7. Bake in the oven for 15-20 minutes or until golden.
  8. Allow to cool on a wire rack and enjoy!Herby Turkey Rolls; Delalicious

Happy cooking,


Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

How to Stay Healthy with JUST EAT


JUST EAT have asked me to find the healthy side of takeaways. I will be letting you all in on my discoveries over the next six months so lots of eating on my part and lots of places for you to add to your list of favourite takeaways.justeat_apptile-logo-1As you all know my food blog Delalicious focuses on providing you with healthy, wholesome and easy recipes to make at home. As a sportswoman and Physiotherapist, I’m keen to stay healthy and in shape to ensure I work and play to my potential. Some people might think I never eat out or allow a chip pass my mouth, they do and especially after winning a big football match but it’s not my everyday food choice!! Healthy and takeaway aren’t two words that usually go hand in hand but I’ve discovered that they can; so read on to see how I managed to eat healthily using the JUST EAT app for one week.

What I found the hardest thing about this blog post was actually stopping myself from taking a portion of my curries, fish pies or stews out of the freezer the night before and giving my chopping board and knife a rest for the week….I know how sad but I do love to cook! But I also love to eat so this post was very easy to complete.

Monday: I had a light training session this evening so I decided to try out Chopped. Everybody raves about the place and I can see why, they have a wide array of salad combinations with DIY options and choices specific to meet your training needs. I opted for the Pulled Pork Salad with the Soup of the Day which was Mushroom – not my favourite but it is pot luck. Smoothies are also on the menu – I would highly recommend the Peanut Butter smoothie (it hit the spot after training)!! The best bit was that I when I went to collect my food after ordering online via the app, there was a queue of people a mile long to order but I got to jump straight to the top….waiting would not of been the ideal when your starving after work!!

Tuesday: After a gym session, I was ravenous and needed something fast. A great little place called Jolin’s Vietnamese Coffee House has popped up near my house and I got some gorgeous Vietnamese Beef Salad and Prawn Fresh Summer Rolls which had me nearly booking a flight to Vietnam they were so good. Jolin took such care in my order, as she cooked the beef right in front of me to ensure maximum freshness and taste.

Wednesday: I was racing around all day between work, football and blog stuff. Green Beards was my saviour as I was passing through Donnybrook and they have such tasty salads, smoothies and protein balls to choose from; I was in heaven! As you know salads can so easily go soggy but Green Beards have mastered this by using glass jars and layering the ingredients ensuring the delicate greens are on top away from any liquids. I opted for their Quinoa, Chickpea, Aubergine & Pomegranate Salad, a Honey Badger smoothie for after training and I picked up a few protein balls too. All their packaging is reusable, which earned them extra brownie points from my inner eco-warrior.

Thursday: Had a half day from work and decided something light and filling was needed to keep my energy levels going. Tolteca was the answer, I literally ordered on the app just as I left work and the delivery guy arrived as I pulled into my house. I opted for their Barbacoa Burrito Bowl with extra guacamole…. you can never have enough!!

Friday: The weekend had finally arrived and Aoki Sushi was my choice. They have a really big selection of all kinds of sushi, sashimi, noodles, ramen, teriyaki…the list goes on but I opted for a chefs special Sushi and Sashimi selection (it’s massive so I had plenty for lunch the next day) and a Teriyaki Salmon with extra vegetables instead of rice. Everything was light, fresh and really filled me up!

Saturday: Brunch is the only answer for Saturdays and Póg answered the sirens from my hungry belly. The Póg breakfast menu has tons of choice so it was tough to whittle down my decision. In the end I went for the Breakfast Parfait (with frozen yoghurt!) and the Nut Butter Toast Breakfast all from the comfort of my bed. The toast is deliciously good, I was there trying to savour each bite of the slice when I discovered a second layer with another slice…let’s just say I was a very happy girl!

Sunday: After a tough match, comfort food was on my mind and Camden Rotisserie answered the call as they know how to create the perfect succulent roast chicken. They have a wide choice of sides, protein only options and salads to choose from. I went for the Butterflied Chicken with a Goats Cheese Salad. All the food was cooked to perfection and full of flavour …. if you haven’t already, you need to experience the chicken! The portions are massive for one person so I had plenty of leftovers for my lunch in work the next day.

So, as you can see there are plenty of healthy options available on JUST EAT; so get ordering! If I’ve left your favourite healthy takeaway option out let me know in the comments below and I’ll try squeezing it into my next review.

Keep an eye out for my next post in December or follow me on Facebook, Instagram and Twitter for some more healthy eating inspiration!

Spicy Chicken & Beans


I recently got a challenge from some of my friends to make a recipe using chicken and beans and this is the very tasty result. I’ve added a few more ingredients but they are things you will easily find in your cupboards at home. The tomato based sauce can be prepared ahead and frozen in batches or stored in the fridge. The sauce works great as a base for pasta dishes or mixed through some mince or shredded chicken for a quick and easy dinner. Serve the chicken with rice, mashed potatoes/vegetables or steamed green vegetables.

Serves 5.

  • 1 tsp coconut oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 tsp dried oregano or mixed herbs
  • 1/4 tsp cumin
  • 1/2 paprika
  • 1 tbsp Tabasco or hot chilli sauce
  • 1 tin chopped tomatoes
  • 1 tin cannellini/butter beans, drained & rinsed
  • 1 tin kidney beans, drained & rinsed
  • 3 large handfuls spinach
  • 3 rashers, chopped or 50g bacon lardons
  • 5 chicken breasts/thighs
  1. Preheat an oven to 160°C.
  2. Over a medium heat, fry off the chopped rashers in a large saucepan. Once nicely browned, remove to the side and rinse the pan.
  3. Melt the coconut oil over a medium heat in a large saucepan. Sauté the onion and garlic until translucent.
  4. Add the cooked rashers, dried herbs, spices and tomatoes to the pan and continue to cook until the sauce begins to bubble. (At this stage you could place the sauce into a container, allow to cool and place in the fridge or freezer for future use.)
  5. Reduce the heat and stir through the beans and spinach before transferring to a large ovenproof dish.
  6. Rinse the saucepan and brown the chicken on all sides.
  7. Nestle the chicken breasts amongst the bean mix and cook in the oven for 20-25 minutes until the chicken is cooked through.

BBQ Season is Here

Dinner, Lunch, Salad

The sun is out in Ireland for an hour, it’s a summer month so that means only one thing in about every second household ……the return of the BBQ! BBQ’s need not be all about the meat; salads, sides and tasty marinades are very important in my book. Here are a few of my favourite things to have at a BBQ.

  1. Sticky Pork Ribs – I adore ribs, so messy but so tasty!!Processed with VSCOcam with m5 preset
  2. Corn on the Cob – I tend to use vacuum-packed corn as it’s very readily available, simply cook as per instructions on packet, melt some butter, add finely grated parmesan to the butter and roll the cooked corn in this mix, finish over a medium heat on the BBQ until golden.
  3. BBQ Baked Sweet Potato – this was a wonderful mistake. Simply cut the sweet potato 3/4 way down the middle, cover in tin-foil and bake in the BBQ for 20 mins.
  4. Citrus Chicken – full of fresh summery flavours, simply marinade and cook on the BBQ, I love this the night before matches in the summer.Processed with VSCOcam with c1 preset
  5. Asian Prawn Salad – finish the prawns on the BBQ instead of using the oven.IMG_2876
  6. Nectarine & Mozzarella Salad – perfect as a light nibble whilst everyone gathers for the feast.IMG_3048

Almond & Basil Pesto Chicken with Veg Spaghetti


This is the possibly the quickest dinner to russle up that delivers on taste, nourishment and style! Making your own pesto is an added extra but shop-bought works fine too. Prepare the chicken marinade the night before so all you have to do is pop it into the oven when you arrive in the door starving from the day. The pesto should keep fresh for at least 5 days in an jar in the fridge.

Serves 1.

  • 1 chicken breast
  • 2 tbsp pesto
  • 1 tbsp natural yoghurt
  • 1/2 courgette
  • 1 medium carrot

Almond & Basil Pesto:

  • 1 cup almonds
  • 1 cup fresh basil leaves & stalks
  • squeeze fresh lemon juice
  • 1 clove garlic
  • 5 tbsp olive oil
  • thumb length piece of Parmesan
  1. For the pesto: roast the almonds for about 20 mins at 180°C until the colour darkens but doesn’t burn! Add the roasted almonds, basil, garlic, lemon juice and 2 tbsp oil to a food processor and blitz until the almonds have broken down considerably, slowly adding the remaining oil. Grate in the Parmesan and continue to blitz until smooth. Add more oil if it is too dry. 
  2. To marinade the chicken, simply place the pesto and natural yoghurt into a resealable bag, add the chicken, close the bag and mush it around until the chicken is well covered. If the night before, leave the chicken in the bag in the fridge. 
  3. Otherwise, pour the chicken and contents into an ovenproof dish. Bake in the oven at 180°C for about 20 mins until the chicken is cooked through.
  4. Using a spiraliser/Julienne peeler/edgy knife, create thin long strands of the courgette and carrot. 
  5. Place a large frying pan over a high heat, ensure the pan is hot enough by adding one veg strand and it should hiss once it hits the pan. Add the remaining veg and continuously toss ensuring they don’t stick. 
  6. Reduce the heat and stir through some of the pesto juices from the chicken. Add more pesto and natural yoghurt if you want a more creamy sauce. 
  7. To serve: slice the chicken into generous slices and serve on a bed of vegetables.

Squash, Broccoli & Chicken Lentil Curry

Dinner, Lunch

This is a perfect dish to banish the winter wind & rain, full of warming spices & slow-release carbohydrates. The curry base is a lentil dahl that can be enjoyed on its own aswell. Prepare the curry over the weekend to keep you going all week or have on stand-by in the freezer.

  • coconut oil
  • 1 onion
  • 2 celery stalks
  • 1 tsp turmeric
  • 2 tsap ground cumin
  • 2 tsp black mustard seeds
  • juice of 1 lemon
  • 250g split red lentils
  • 1 tsp vegetable stock
  • 1 litre water
  • 1 head of broccoli
  • 1 medium butternut squash, peeled & cubed
  • 4 chicken fillets
  • 2 tbsp creme fraiche
  • Flaked almonds & coriander to serve
  1. For the dahl base: Heat a tsp coconut oil over a medium heat in a large pan. Add the thinly sliced celery and diced onion to the heated oil. When the leek has softened add in the spices and cook for 5 minutes.
  2. Add the lemon juice and lift the spices from the bottom of the pan. 
  3. Stir through the lentils, stock and water. Bring to a boil and reduce to a simmer for 20-30 minutes until the lentils are cooked through and the mixture has thickened. 
  4. Blitz the dahl with a hand-held blender until smooth.
  5. Divide the broccoli into florets and add to the dahl base with the squash and . Continue to simmer over a low heat for another 20 mins until the squash is cooked through. 
  6. Cut the chicken into portions and brown on a pan. Add to the curry for the last 10 mins of cooking to ensure cooked through.
  7. Stir through the creme fracihe before serving.
  8. Garnish with flaked almonds and chopped coriander.


Citrus Chicken with Broccoli Rice


This marinade is super quick to create and adds so much flavour to the chicken. I stumbled upon the idea of broccoli rice whilst browsing through the Hemsley & Hemsley cookbook. I have added in some kale, scallions and creme fraiche to bulk it up; peas, spinach or leek would also work well.

Serves 4.

  • 4 chicken fillets
  • juice of 1 orange
  • juice of 1/2 lemon
  • 4 tbsp water
  • 4 cloves of garlic
  • 1 inch sized piece of fresh ginger
  • 1 tbsp mixed herbs
  • 1 tbsp olive oil
  • 1 large broccoli
  • 3 large handfuls of kale
  • 6 scallions
  • 4 tbsp creme fraiche
  1. Make the marinade by finely chopping the garlic and ginger.
  2. Add the lemon, orange juice, oil and water to a bowl.
  3. Stir through the herbs, garlic, ginger and freshly ground pepper until well combined. 
  4. Cut the chicken breasts into thirds and add to the marinade. Cover and place in the fridge for at least 40 mins.
  5. For the broccoli rice: chop the broccoli including the stalk into florets and coarsely grate with a food processor.
  6. Place the grated broccoli in a frying pan with 15 tbsp water. Once the water begins to bubble, cover with a lid and allow to gently steam for 5 mins. 
  7. Roughly chop the kale and finely slice the scallions. 
  8. Remove the pan from the heat and stir through the kale, scallions and creme fraiche. Cover with the lid and allow the kale and scallions to lightly cook. 
  9. Pre-heat a pan on a high heat. Add the chicken to the pan, keeping some marinade aside.
  10. Cook the chicken through, remove from the heat and spoon over the remaining marinade. 
  11. Serve the chicken on top of a bed of broccoli rice.

Roast Chicken & Aubergine


The smell of this dish roasting in the oven, will literally have you drooling!! It works well hot or cold and can be served with couscous, bulgur wheat, quinoa or a side of green vegetables.

IMG_3567Serves 4.

  • 2 large aubergines, halved and quartered
  • 4 chicken fillets
  • 150g prunes, de-stoned
  • 110ml balsamic vinegar
  • 110ml olive oil
  • 40g capers, drained
  • 100g, black olives
  • 2 tbsp mixed herbs
  • fresh pepper
  1. Lightly score the inside of the aubergines with a knife and place flesh side down in a large roasting tray.
  2. Cut the chicken into goujons and add to the aubergine. 
  3. Mix together all the remaining ingredients in a large bowl and add to the roasting tray.
  4. Gently lift the aubergines to allow the marinade underneath.Cover and place in the fridge for at least an hour.
  5. Roast in the oven for 40 minutes at 160°C.