Piri-piri chicken wing, wedges and corn traybake- amazing 1 hour recipe! This is the ultimate budget-friendly chicken traybake dinner—flavour-packed, filling, and perfect for busy weeknights when you want something satisfying with minimal fuss. Succulent piri-piri chicken wings are roasted until golden and sticky, sharing the tray with sweet, juicy corn on the cob and crispy, seasoned potato wedges. Everything cooks together in one pan, soaking up the bold, smoky spices and rich juices from the chicken, making for a no-mess, full-flavour feast the whole family will love.
Best of all, it’s incredibly easy to prepare—ideal for midweek evenings when time and energy are low but you still want to eat well. With just a few fresh ingredients and some simple store-cupboard spices, you’ll have a generous, comforting meal on the table with barely any washing up.
As of November 2023, this recipe was costed at an average of just £1.31 per portion, based on pricing across four major UK supermarkets. It’s designed to work seamlessly with a low-cost store-cupboard, making it not only convenient and delicious, but also budget-smart. Whether you’re cooking for a family or just want leftovers for the next day, this traybake delivers big on flavour without stretching your budget.
Piri-piri traybake- ingredient list!
Here is the simple yet powerful list of ingredients that come together to make the bold, smoky-sweet flavours of this piri-piri chicken wing, potato wedge, and corn traybake truly pop. Each ingredient plays its part—from the fiery kick of the piri-piri seasoning to the tender, juicy chicken wings that soak up every bit of spice. The golden potato wedges turn crisp and fluffy in the oven, seasoned just right to balance the heat, while the sweet corn on the cob caramelises beautifully as it roasts, soaking in the rich juices from the tray.
It’s this combination of simple, affordable ingredients that creates a dish bursting with flavour—mouth-watering, moreish, and guaranteed to become a midweek favourite. With every bite, you get heat, crunch, tenderness, and sweetness, all from a traybake that requires very little effort but delivers maximum taste.
Ingredient list;
Twice as much piri-piri seasoning
One tablespoon of ordinary flour
3 tablespoons vegetable oil
Four potatoes that have been well cleaned, peeled, and sliced into wedges
1 kg/2 lbs 4 ounces of chicken wings
Salt four corn cobbettes or two corn cobs that have been sliced in half horizontally.
To serve, cut one lime into wedges.
Piri-piri chicken- step by step instruction method!
Step 1
Begin by preheating your oven to 200C (180C Fan) / Gas 6, so it’s hot and ready when your traybake goes in. A properly preheated oven ensures the chicken wings become beautifully golden and crisp, while the potatoes roast to fluffy perfection inside and crisp edges outside.
Step 2
While the oven heats, take a small bowl and stir together the piri-piri seasoning and plain flour. This dry mix will lightly coat the chicken wings, helping them crisp up in the oven while locking in all those bold, smoky, and spicy flavours. The flour also helps the seasoning stick to the chicken evenly, giving every bite a delicious kick. Once mixed, set aside—this simple blend is the first step to building those irresistible layers of flavour.
Step 3
Place 1 tablespoon of oil into a large mixing bowl—just enough to lightly coat the potatoes without making them greasy. Add the potato wedges, making sure they’re roughly the same size for even cooking. Toss them thoroughly in the oil so every wedge is lightly coated, which will help them roast up golden and crispy on the outside while staying soft and fluffy inside.
Step 4
Once coated, season generously with salt, giving them that essential savoury edge. Then transfer the wedges to a large baking tray, spreading them out in a single layer. Avoid overcrowding the tray, as this allows the hot air to circulate around each wedge, ensuring they roast instead of steam. This is your hearty, golden base for the traybake—simple, comforting, and full of flavour.
Step 5
Add another 1 tablespoon of oil to the same large bowl, then carefully place the chicken wings inside. Use your hands or a pair of tongs to turn and toss the wings thoroughly, ensuring each piece is evenly coated in the oil. This step helps the wings develop that irresistible crispy skin while locking in moisture during cooking.
Step 6
Next, sprinkle the prepared piri-piri and flour mixture evenly over the wings. Continue turning and tossing the chicken so that every wing is coated in the spicy, fragrant seasoning blend. The flour helps create a light, crunchy crust as the wings roast, while the piri-piri seasoning adds a punch of smoky heat and vibrant flavour to every bite.
Step 7
Make sure the wings are coated evenly—this will ensure a beautifully balanced flavour and texture throughout the dish.
Step 8
Carefully transfer the coated chicken wings to the baking tray with the potato wedges, arranging everything in a single, even layer. Try to give each piece a little space so the hot air can circulate freely, which helps the wings crisp up nicely and the wedges roast evenly without steaming. Ensuring the ingredients are spread out also promotes a beautiful golden colour and that perfect balance of tender and crunchy textures.
Step 9
Once everything is evenly distributed on the tray, pop it into your preheated oven and roast for 20 minutes. This initial cooking time allows the chicken skin to begin crisping and the potatoes to start softening, setting the stage for a deliciously charred, flavour-packed finish.
Step 10
Use the remaining oil to brush the corn. After turning the chicken and potatoes, place them in the corn and put them back in the oven for another 15 to 20 minutes, or until they are brown and cooked through. Serve alongside the wedges of lime for squeezing.
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