Spicy Chicken Wings with Tomato-Chilli-Dip

The taste and the texture of the chicken wings were brilliant, as is the fact that this recipe is so incredibly easy. However, given the comments I have, I have considered giving only a 3 star rating.

First, the chicken wings were perfectly done after 20 minutes; if they had remained in the oven for the whole 30 minutes, they would have burned black. Second, the sauce didn't add anything meaningful; in fact, I hardly even tasted it.

I did change a few things, such as that I used chilli powder instead of cayenne, couldn't be bothered to remove the tomato pits and I made two half portions of sauce, one with chilli and one without. Next time I wouldn't bother and just serve them with ketchup or any other sauce (or none at all - they don't really need a sauce).