Recipe Method

• Halve the chicken wings by slicing down through the joint.
• Add to a bowl with a good splash of vinegar, oregano, paprika, salt & pepper.
• Mix, cover and marinade in the fridge for at least 30 minutes.
• 10 Minutes before you cook the wings, add 1 tbsp cornflour and 1 tbsp self-raising flour to the wings, mix well.
• Add 40g butter to a small saucepan with 40g hot sauce and a drizzle of honey, gently heat until combined, adjust to taste and then set aside.
• Bring a wok or a large pot to a high heat with enough oil in to just cover the wings (a high heat, not the highest heat).
• The oil needs to sizzle when you add your wings.
• Fry the wings, in batches, for 10 minutes, carefully turning every so often.
• Rest the wings on kitchen paper, season and then add to a bowl.
• Spoon in the hot sauce and toss until the wings are nicely coated.