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We all love a good takeaway, but we are also very aware that this isn't always the best option for our wallets or our waistlines (except on Treat Yo'self Thursdays, obvs).

With his book Fakeaway, Chef Adrian helps us enjoy our favourite takeaway dishes without the guilt.  

Among our favourite options are some tasty chicken wings… If you never thought you could make chicken wings at home yourself, think again.

Try this delicious recipe and you'll see that the tasty treat can be made affordably and oh so healthily. 


"A classic wing from the United States. It is normally deep fried and coated in a vinegary, buttery, spicy sauce, but for a healthier version I bake these in the oven. This version has the addition of bourbon to the sauce, which adds an incredible musty flavour. Don’t worry, the alcohol burns off in the cooking."

Serves 4

For the wings

  • 24 chicken wings
  • 2 pinches of sea salt
  • 5 sprigs of fresh thyme
  • 3 tablespoons olive oil
  • 1 bottle (354 ml) of hot sauce (I prefer Frank’s)
  • 100ml white wine vinegar
  • 100ml bourbon 
  • 100g butter
  • a handful of sesame seeds
  • 1 red chilli, sliced
  • 4 spring onions, sliced

For the garlic and chive dip

  • 4–5 chives
  • 2 cloves of smoked garlic
  • 3 tablespoons mayonnaise

1. First make the garlic and chive dip. Slice the chives thinly and finely chop or crush the garlic. Mix the chives and garlic into the mayonnaise in a small bowl and set aside until needed. 

2. Preheat the oven to 200ºC/400ºF/gas mark 6. 

3. Season the chicken wings with the salt and thyme leaves. Now sprinkle the wings with the oil. Give them a good mix with clean hands and place on a baking tray. Roast for 25 minutes.

4. While the wings are cooking, make the sauce. Place the whole bottle of hot sauce in a wide saucepan. Add the white wine vinegar, bourbon and butter and then allow to simmer until the sauce becomes sticky and reduces to a nice syrup consistency. 

5. After 25 minutes remove the wings from the oven and dunk them into the sauce. Return them to the oven for another 5 minutes and then dunk them again to get them extra sticky. Place them into the oven for a further 5 minutes and then they are ready. Spoon them into a dish, place the dip on one side, sprinkle with the sesame seeds, chilli and spring onions and tuck in.



Love takeaways, but cheat day is oh-so far away?

You could be in luck, as Ireland's next big health trend combines the convenience of takeout with the health benefits of nutritious ingredients. 

'Fakeaways’ are set to be the next big food trend according to more than one out of every two food fans in this country. 


A post shared by Taste of Dublin (@tasteofdublin17) on

A total of 54 per cent of participants in a new Taste of Dublin survey think that fakeaways are about to be huge, and we couldn't agree more. 

After all, how could combining hearty, wholesome food with the quick and easy method utilised by takeaway restaurants be a bad thing?

'This makes a lot of sense considering how health conscious Irish people are becoming and how careful more of us are about what we are eating,' said Taste of Dublin Managing Director Avril Bannerton.

'We still want to try new things, but we want to try food that won’t just be healthy for our bodies but will also taste good,' she said, citing Taste of Dublin as the ideal location to try a menagerie of new food experiences.  

Ireland is clearly becoming more in tune with their nutrition, with the survey also revealing that nine out of ten Irish people consider themselves to be a foodie.

'It should come as no surprise that so many Irish people consider themselves to be ‘foodies’ considering the strong interest we have in cuisine in this country and the many great restaurants, chefs and food resources which are available to Irish audiences,' said Avril. 

'Food is a big topic and being knowledgeable about food has become a badge of honour to many Irish people.'

We are SO ready to indulge in delicious fakeaways while knowing that they're actually good for our bodies. 

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