Hot Honey Chicken Wings

For the wings

•    1 pack of Herb Fed chicken wings (about 1kg)

•    1 heaped teaspoon paprika

•    1 teaspoon garlic powder

•    ½ teaspoon onion powder

•    1 teaspoon salt

•    ½ teaspoon ground black pepper

•    1 tablespoon cornflour

For the hot honey sauce

•    3 tablespoons runny honey

•    2 tablespoons salted butter

•    2 tablespoons chilli sauce

•    1–2 small red chillies, deseeded and finely chopped

•    1–2 garlic cloves, crushed

•    A pinch of salt

To serve

•    Sliced red chilli

•    Lemon wedges

•    Chopped spring onions

•    Toasted sesame seeds

Get ready

Preheat the oven to 200°C (180°C fan, gas mark 6).

Line a large baking tray with baking paper and place a wire rack on top. This saves on scrubbing later.

Prepare the wings

Each wing has three parts: the tip, the middle section and the meatiest part. You'll cut each wing into these three pieces. The tips aren't used in this recipe, but they're great saved for stock.

Stretch the wing out on a board, then flip it over so the inside of the wing faces up. This makes the joints easy to see.

Place your knife on the high ridge of the joint between two pieces and push down. If you feel a lot of resistance, wiggle the knife slightly until it gives, then press through for a clean cut.

Season and bake

1.    In a large bowl, mix the paprika, garlic powder, onion powder, salt, black pepper and cornflour. Add the wings and toss until evenly coated.

2.    Lay the wings skin side up on the wire rack. Bake for 40–45 minutes, turning them halfway, until crispy.

Make the hot honey sauce

3.    While the wings bake, melt the butter in a small saucepan over a medium heat. Stir in the honey, chilli sauce, chopped chilli, garlic and salt.

4.    Whisk until combined, then simmer gently over a medium to low heat for about 5 minutes. Take off the heat and set aside.

Glaze and serve

5.    Toss the cooked wings in the hot honey sauce, then return them to the oven for another 5–10 minutes, until sticky and caramelised.

6.    Scatter with sliced chilli, spring onions and sesame seeds, and serve with lemon wedges for squeezing over.

Enjoy!

Allergens: this recipe contains milk (butter) and sesame. Check the label of your chilli sauce for any other allergens.