These spicy wings make a super easy appetiser, or nibble with drinks. The key to cooking wings so they’re tender and juicy, but fully cooked through is to toss them in baking powder before roasting to dry up the fat under the skin. The result is crispy skin, but tender, juicy meat. Once baked they keep in the fridge for 4 days (or you can freeze them), and when you’re ready to serve – fry them and toss in the sauce.

Method:

• Preheat oven to 150°C. Remove any feathers from the wings.

• Place them in a large bowl, add the baking powder and use your hands to completely coat them in it. Add a bit more baking powder if you need to.

• Place them on a baking paper-lined tray, in a single layer. Do not pile them on top of each other.