I adore chicken wings and if you are in Dublin they do very good ones in The Elephant and Castle, in Temple Bar. Chicken wings are always great for children, parties and family get-togethers. Be careful with the hot chilli sauce though, as it has a kick. When you are using spices that you are not familiar with, it is always better to add a little at a time and tasting it as you go along.

Asian slaw is a very different take on coleslaw. It has a fresh and zesty taste. This recipe was given to me by Orla Broderick who edits my cookery books. She is a great cook and very knowledgeable about food. In this recipe I use the Donegal Rapeseed oil, which I have liked since I first came across it. Asian slaw is also very good with burgers and grilled pork.

Chicken thighs are another big favourite of mine and this is a great one-pot wonder. There are lots of good craft ciders available and the alcohol cooks out. Or you could use apple juice if you like. Instead of the sweet potatoes you could use butternut squash or pumpkins if in season. I usually serve this with regular mashed potatoes.

Happy cooking,

Home Chef with Neven Maguire is on RTÉ1 on Wednesdays at 7.30pm.

Sticky Chicken Wings with Asian Slaw

Serves four

50g (2oz) of light muscovado sugar

3 tbsp of hot chilli sauce

2 tbsp of balsamic vinegar

1 tbsp of dark soy sauce

1 tsp of wholegrain mustard

32 chicken wings, well trimmed

Fresh coriander sprigs, to garnish

Asian slaw:

Juice of 1 lime

4 tbsp of rapeseed oil

2 tbsp of sesame oil

2 tbsp of chopped fresh coriander

1 tbsp of toasted sesame seeds

1 tbsp of light soy sauce

1 tsp of freshly grated root ginger

1 carrot, cut into thin strips

1 small red onion, thinly sliced

175g (6oz) of white cabbage, core removed

50g (2oz) of watercress

Sea salt and freshly ground black pepper

1 Place the sugar, hot chilli sauce, balsamic vinegar, soy sauce and mustard in a shallow, non-metallic dish along with the chicken wings and mix well to combine. Cover with cling film and chill for at least three hours, or overnight if you can.

2 Preheat the oven to 190°C (375°F/gas mark five).

3 Give the chicken wings a good mix to ensure that the marinade is evenly distributed and then tip them into a large roasting tin. Bake for 25 to 30 minutes, or until cooked through and slightly charred and sticky on the outside.

4 To make the dressing, place the lime juice in a bowl with the rapeseed oil, sesame oil, coriander, sesame seeds, soy sauce and ginger and then whisk to combine. Season to taste.

5 Place the carrot, red onion and cabbage in a large bowl and toss gently to combine. Drizzle over enough of the dressing to coat.

6 To serve, fold the watercress into the slaw and pile into a serving bowl. Arrange the sticky chicken wings in a separate serving bowl and drizzle over any sauce left in the tin. Serve straight to the table and have plenty of napkins on hand for all those sticky fingers. Garnish with the coriander sprigs if you want.

Chicken Thighs Braised in Cider with Sweet Potatoes

Serves six to eight

12 rindless streaky bacon rashers

12 skinless, boneless chicken thighs

3 tbsp of rapeseed oil

2 onions, cut into wedges

2 sweet potatoes, peeled and cut into cubes

2 garlic cloves, crushed

275g (10oz) of flat mushrooms, sliced

2 tbsp of redcurrant jelly

1 orange rind, finely grated

1 bay leaf

450ml (¾ pint) of chicken stock

120ml of dry cider

2 tsp of fresh thyme leaves

1 tbsp of chopped fresh flat-leaf parsley

1 tbsp of toasted flaked almonds

Sea salt and freshly ground black pepper

Creamy mashed potatoes, to serve

1 Preheat the oven to 200°C (400°F/gas mark six).

2 Stretch each rasher with the back of a table knife and then wrap it around a chicken thigh. Heat the oil in a large casserole dish (make sure it has a lid) and cook the wrapped chicken thighs in batches, until lightly browned all over. Arrange on a plate and set aside.

3 Reduce the heat, then add the onions and sweet potatoes. Sauté for five minutes or until golden.

4 Add the garlic and cook for one minute, stirring to prevent it from sticking.

5 Add the mushrooms, redcurrant jelly, orange rind and the bay leaf, then pour in the stock and cider.

6 Bring the pot to the boil, then reduce the heat, return the chicken to the casserole dish and stir in the thyme.

7 Cover with the lid and cook for one hour, or until the chicken is completely tender and the sauce has thickened slightly. Season to taste and stir in the parsley.

8 To serve, sprinkle the casserole with flaked almonds and then place directly on the table with a large bowl of creamy mashed potatoes to mop up all that delicious gravy.