Tom Kerridge’s hot wings

QWho doesn’t love hot wings? If I see them on a menu, I have to order them. The authentic ones are deep-fried, but that’s a step too far at home, even for me. Plus, I’ve worked out a way of roasting them that still gives them some crunch.

Serves 4 as a starter

QPrep 30 mins plus overnight marinating

12 jumbo chicken wings

280ml buttermilk

FOR THE SPICE MIX

75g cornflour

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

100g honey

1 tbsp soy sauce

3 tbsp ketchup

100ml sriracha sauce blue cheese dip, to serve (optional)

QCook 50 mins

1 Put the chicken wings, buttermilk and ½ tsp salt in a bowl and toss together to coat. Cover and chill overnight.

2 Heat the oven to 200C/180C fan/gas 6. Put all the ingredients for the spice mix in a large bowl with a pinch of salt and mix well. Coat the wings in the spice mix, one at a time. Once fully coated, tip onto a baking tray lined with baking parchment and roast for 35 mins. Meanwhile, mix all of the ingredients for the glaze together.

3 Once the wings have browned, remove from the oven and generously brush with the glaze. Reduce the oven temperature to 180C/160C fan/gas 4, put the wings back in and cook for a further 15 mins, or until the glaze is sticky and 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. PER SERVING 518 kcals, fat 19g, saturates 5g,

carbs 52g, sugars 34g, fibre 2g, protein 33g, salt 4.9g