Who doesn’t love hot wings? If I see them on a menu, I have to order them. Authentically they are deep-fried, but that’s a step too far even for me at home, plus I’ve worked out a way of roasting them that still gives them some crunch.
12 jumbo chicken wings
For the spice mix
1 tbsp smoked paprika
1 tsp each dried basil, dried oregano and dried sage
2 tsp each chilli powder, garlic powder and onion salt
½ tsp ground white pepper
For the glaze
1 tbsp soy sauce
3 tbsp ketchup
100ml sriracha sauce
blue cheese dip, to serve (optional), visit bbcgoodfood.com for a recipe
Put the chicken wings, buttermilk and 1/2 tsp salt in a bowl and toss together to coat. Cover and leave in the fridge overnight.
Heat oven to 200C/180C fan/ gas 6. Put all the ingredients for the spice mix in another large mixing bowl with a pinch of salt and mix well. Remove the wings from the fridge and, one at a time, roll them in the spice mix. Once fully coated, tip onto a baking tray lined with baking parchment, and roast for 35 mins. Meanwhile, mix the ingredients for the glaze together.
Once the wings have browned, remove them from the oven and generously brush with the glaze. Reduce oven to 180C/160C fan/ gas 4, put the wings back in and cook for a further 15 mins or until the glaze has gone sticky and is starting to caramelise. Remove the wings from the oven and rest for a minute or so. Serve with a blue cheese dip, if you like.