I'm Alicia, a cat-loving, crazy-cooking girl from Brussels, Belgium. I hope you enjoy my blog! If you have any questions, do contact me!
I also love tea so don't hesitate to check out my tea tales ;)

Spicy Brown Sugar Baked Chicken Wings with Roast Red Pepper & Goat's Cheese Dip

Spicy Brown Sugar Baked Chicken Wings with Roast Red Pepper & Goat's Cheese Dip

I had a really important field hockey match this weekend. Due to amazing and typically Belgian organisation (which is known for not being very good by the way) my team found itself in a low division we do not really belong in. We have won all our matches up to now except for one, and it was against the team we lost we had to play this weekend.

And we won! We doubled our goals and left theirs halved. So after a whole week of stressing and then a nice little celebration on Saturday night, I promised myself a treat the next day. And this weekend the treat was chicken wings! This is a great recipe which you can make really spicy or just lightly, depending on how much chili powder you choose to add. These are also excellent for entertaining, just make sure you don't serve them too hot and with lots of napkins ;)


  • 2 red bell peppers
  • goat's cheese
  • sour cream
  • olive oil
  • 2 tsp of brown sugar 
  • 2 pounds of chicken wings
  • 1tsp of onion powder
  • 2 tsp of garlic powder
  • 2 tsp of chili powder (which makes it quite spicy already so feel free to add less, especially if you have guests coming)
  • 2 tsp of smoked paprika
  • 1 tsp each of salt & pepper



  • First of all, I roast my own red bell peppers. Just pop them, chopped into large pieces, into a baking tray, add a clove or two of garlic which has been halved and then drizzle some olive oil over it all and place it in a pre-heated oven at 200°C. When the peppers start to have little scorched ends, they are ready.
  • Then put them into a mixer with two large and heaped tablespoons of sour cream and three large heaped tablespoons of goat's cheese. Mix it all together until emulsified. Leave it to cool in the fridge.
  • Add all the other ingredients in a bowl together with 2 tablespoons of olive oil, with the chicken wings halved at the joint (at the soft bone). With your hands, make sure the ingredients are all mixed together and that the wings are well covered by the spices. I placed them in the same baking tray as the peppers without having washed it out. It helps them absorb more of the red pepper flavour which you find again in the dip. Make sure the wings aren't crammed together so they can relax and cook evenly.
  • Cook them for about 25 minutes in the oven which should still be on at 200°C for more or less 25 minutes making sure the wings are skin side up.
  • Serve them warm with the freshly cooled dip as an appetizer or snack. These are quite moreish so make sure you make plenty ;)
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