- 2 Piece Chicken Wings (about 2kg)
- Cornflour 75g
- Plain flour 75g
- Ground cumin ½ tsp
- Smoked paprika ½ tsp
- Garlic Powder ½ tsp
- 4 tbsp of Pembrokeshire Chilli Farm Reapers Creepers Sauce
- Runny honey 3 tbsp
- Lime Juice 2 tbsp
- Salt and Pepper to taste
Preheat the oven to 200°C, fan 180°C, gas mark 6.
Separate the wings into Drumettes and Wingettes.
Mix together the flours, cumin, garlic, paprika and some seasoning in a large bowl, then tip in the chicken wings and toss them until fully coated. Put the wings onto a large baking tray, with a little space around each and loosely cover with foil, cook for 45 - 50 minutes then remove the foil and drain away any juices. Put the wings onto a large rack above the baking tray (no foil) and put back in the oven for 10 minutes or until really crisp.
While the wings are cooking put the Reapers Creepers, honey and lime juice into a small pan and bring to a simmer, then take off the heat.
Once the wings are crispy, tip them into a large bowl and add the hot sauce mix, then coat them really well.
Serve with Chips, Pickles and a Beer.