Ingredients
1kg chicken wings
a little oil, for the tray
For the rub
1/2 tsp each ground cumin, ground black pepper, ground coriander
1 tsp dark brown soft sugar
1 tsp garlic powder
21/2 tsp smoked paprika
1/2 tsp dried oregano, dried thyme
For the glaze
75g butter
75g cider vinegar
75ml hot sauce
50ml maple syrup
Method
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To make the rub, mix together all the ingredients in a large bowl with a large pinch of salt. Add the chicken wings and toss to coat in the spices. If you’ve got time, chill and marinate for up to 24 hrs.
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Heat oven to 180C/160C fan/ gas 4. Lightly oil a baking tray, transfer the wings to the tray and roast for 40-45 mins until they are cooked through. Turn the oven up to 220C/200C fan/gas 7 and roast for a further 10 mins until golden brown and crispy.
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Meanwhile, make the glaze by heating the butter, vinegar, hot sauce and maple syrup in a small saucepan. Bring to the boil over a high heat, then reduce the heat and simmer gently for 5 mins or until the glaze has thickened. Remove the wings from the oven and while they are still hot, pour over the glaze and carefully mix using a spoon to roll and coat them evenly. They should be nice and glossy. Serve with your favourite dip.
