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 cider vinegar
75ml hot sauce
50ml maple syrup
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.
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.
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.