Name: Sriracha chicken wings
Total time: 50 min
Yield: Serves 4 as a side
Ingredients: 5 tbsp cornflour; 1 tsp garlic granules; 2 tsp smoked paprika; ground to make 1 tsp whole black peppercorns; 1.5kg chicken wings, drums and flats separated; 2 tsp toasted sesame seeds; 2 spring onions, thinly sliced on an angle; 6 tbsp sriracha; 3 tbsp soy sauce; 3 tbsp runny honey; 2 tbsp rice vinegar

5 tbsp cornflour
1 tsp garlic granules
2 tsp smoked paprika
ground to make 1 tsp whole black peppercorns
1.5kg chicken wings
drums and flats separated
2 tsp toasted sesame seeds
2 spring onions
thinly sliced on an angle

SAUCE

6 tbsp sriracha
3 tbsp soy sauce
3 tbsp runny honey
2 tbsp rice vinegar

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the cornflour, garlic, paprika, pepper and a big pinch of salt into a large bowl and mix briefly before adding the wings and tossing until each is fully coated.
step 2
Put a large cooling rack over a large roasting tray, then lay the wings onto the rack, leaving a little space around each. Roast in the oven for 45 minutes until really golden and crisp.
step 3
Put all of the sauce ingredients into a small pan with a little seasoning and heat gently. Once the wings are really crisp, put them in a bowl and pour over the sauce. Mix really well then tip into a serving bowl. Sprinkle over the sesame seeds and spring onions, and serve.