- 2 tbs baking powder
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 kg (6 cups) chicken wings, split into sections
- 100g (½ cup) honey
- 100g (½ cup) sriracha
- 1 ½ tbs rice wine vinegar
- ¼ tsp sesame oil
- 1 spring onion, green only, finely sliced
- 1-2 tbs mixed sesame seeds, white and black
- coriander sprigs, to garnish
- 2 limes, cut into wedges
Preheat the oven to 220°C (200° fan). Line two baking trays with aluminium foil and place a wire rack over each tray.
Whisk together the baking powder, salt, pepper and paprika in a small bowl. Place the chicken wings in a large bowl and sprinkle over half the baking powder mixture, tossing to coat.
Sprinkle over the remaining baking powder mixture and toss again. Arrange the wings between the prepared baking trays.
Bake for 20 minutes. Turn and bake for a further 20 minutes and then turn and bake until golden-brown and crisp all over for a further 10-15 minutes.
Remove from the oven when ready and cover with aluminium foil.
Warm together the honey, Sriracha, vinegar and sesame oil in a saucepan, whisking until smooth.
Transfer the wings to a large bowl and pour over the sauce, tossing and stirring to coat.
Divide the wings between plates and garnish with sliced spring onion greens, sesame seeds and coriander sprigs. Serve with limes wedges on the side.