Name: Mighty Supermalt wings
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Cuisine: West African
Ingredients: 1½kg chicken wings split at the joint; 3 tbsp olive oil; 1 tbsp Jumbo chicken stock powder; 2 tbsp freshly ground black pepper; 3 tsp garlic powder; 1 tsp onion powder; 3 tbsp smoked paprika; sesame seeds to garnish (optional); spring onions chopped, to garnish (optional); 60g honey; ½ scotch bonnet chilli finely chopped; 120g Original Supermalt; 2 garlic cloves crushed

Mighty Supermalt wings on a plate with a drink next to it

1½kg chicken wings
split at the joint
3 tbsp olive oil
1 tbsp Jumbo chicken stock powder
2 tbsp freshly ground black pepper
3 tsp garlic powder
1 tsp onion powder
3 tbsp smoked paprika
sesame seeds
to garnish (optional)
spring onions
chopped, to garnish (optional)

HONEY GLAZE

60g honey
½ scotch bonnet chilli
finely chopped
120g Original Supermalt
2 garlic cloves
crushed

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Toss the chicken wings with the oil, stock powder, pepper, garlic powder, onion powder, paprika and 1 tbsp of salt, making sure the wings are evenly coated.
step 2
Arrange on a baking sheet lined with foil, ensuring they are not overcrowded.
step 3
Bake for 45-50 mins, flipping them halfway, until the wings are golden brown and crispy all over.
step 4
For the glaze, combine the honey, chilli, Supermalt and garlic in a small pan over a medium heat. Bring to a simmer, stirring occasionally, and continue simmering for 5-7 mins or until the sauce thickens slightly – it should have a glossy shine.
step 5
Once the wings are cooked, put them in a large, clean bowl. Pour the glaze over the wings and toss them until evenly coated. Garnish with sesame seeds and spring onions, if you like, and serve the wings hot.