Spicy Chicken Wings Recipe

Heat your oven to 180°C.

Cut the wings in half at the joint, so you’re left with a drumstick and ‘flat’ part. Remove the wing tip, if they’re on. Pat dry really well with kitchen paper then tip into a bowl. Spoon in the baking powder and cumin seeds and toss really well until evenly coated.

Put two wire racks over two baking trays and lay the wings onto the wire racks, leaving a little space between each one.

Put into the oven for 45-50 mins, flipping halfway through until really golden and crunchy.

Meanwhile, pour the soy sauce, honey and crispy chilli oil into a small saucepan. Use the flat side of a large knife to bash and flatten and smash the garlic on your chopping board, then roughly chop the ginger, no need to peel. Scrape both into the pan.

Set the pan over a medium heat, bring to the boil while stirring, then reduce the heat and simmer for 15 mins to thicken slightly. Halve and squeeze in the juice of a lime, then remove from the heat.

Very thinly slice the spring onions and set aside with the coriander leaves.

Once the wings are crisp, tip into a large bowl and pour over the hot sticky soy glaze, tossing really well so everything gets coated. Tip into a serving bowl, along with all the glaze and scatter over the spring onion and coriander.