Do you love take-away food? Are you sick and tired of forking out ridiculous amounts of cash to get your hands on those crispy noodles?

Well now you have the power to end this folly and say goodbye to needlessly piling on extra pounds from bad food too now that Adrian Martin’s Fakeaway cookbook has hit the shelves.

A post shared by Chef Adrian Martin (@chefadrianm) on May 19, 2017 at 10:05am PDT

The recipe book is filled with various world cuisines whether it be American, Indian or Italian, you'll find something to suit everyone. Think homemade chilli dogs, spice-bags and poutine - all the joys of take-away food but with one marvellous catch – it’s actually good for you and it's simple to make. This week we’re giving away four recipes from Chef Adrian’s new cook book, the first of which was his Pimped-Up Burger recipe, and now Buffalo Chicken Wings with Garlic and Chive Dip. Here are the steps to making them from Adrian himself. Buffalo Chicken Wings with a Smoked Garlic and Chive Dip 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 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

A post shared by Chef Adrian Martin (@chefadrianm) on Jun 15, 2017 at 12:59pm PDT

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.