Sticky Reaper Chicken Wings

Ingredients

• 1kg chicken wings

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic granules

• 1 tsp sea salt

• ½ tsp black pepper

For the Sticky Reaper Glaze

• 4 tbsp South Devon Chilli Farm Reaper Sauce

• 3 tbsp honey

• 2 tbsp butter

• 1 tbsp apple cider vinegar

• 1 tbsp soy sauce

• 1 tsp Worcestershire sauce

• 1 clove garlic, finely minced

To Serve

• Spring onions, finely sliced

• Sesame seeds

• Ranch or blue cheese dip

• Celery and carrot sticks

Method

1. Preheat your oven to 200°C (180°C fan).

2. Pat the wings dry and toss with the olive oil, smoked paprika, garlic granules, salt and pepper.

3. Spread onto a lined baking tray and cook for 40-45 minutes, turning halfway, until golden and crispy.

4. Meanwhile, make the glaze. Add the Reaper Sauce, honey, butter, vinegar, soy sauce, Worcestershire sauce and garlic to a saucepan. Heat gently for 3-4 minutes until the butter has melted and the glaze thickens slightly.

5. Once the wings are cooked, transfer them to a large bowl and pour over the hot glaze. Toss until every wing is coated.

6. Return to the oven for 5 minutes to let the glaze caramelise.

7. Sprinkle with spring onions and sesame seeds and serve immediately with cooling dips and crunchy vegetables.

Top Tip

For extra smoky flavour, cook the wings on the barbecue over indirect heat before tossing them in the sticky Reaper glaze.