Jalapeño Hot Honey Wings

How to make Jalapeño Hot Honey Wings

Prep Time: 15 minutes        |        Cook Time: 50 minutes        |        Serves: 4

Ingredients

• 1.2kg Broad Oak Farms Free Range chicken wing nibbles
• 3 tsp White Mill baking powder
• 1 tsp salt
• 75g Pure Valley salted butter
• 150g Bramwells Australian honey
• 2 tbsp Asia Green Garden sriracha hot sauce
• 2 fresh jalapeño chillies, finely chopped
• Sliced fresh jalapeño chilli, to serve

Method

1. Preheat oven to 220°C. Pat the chicken dry with paper towel - the drier you can get it, the crispier it will be. Place into a large snap lock bag or bowl and toss with the baking powder and salt until evenly coated.
2. Set a large wire rack over a baking sheet and arrange the chicken evenly on top, skin side up, spacing the pieces well apart.
3. Bake for 30 minutes, turn the pieces over and bake for a further 15 minutes or until browned and crispy.
4. For the sauce, melt the butter, honey, sriracha and chopped chilli in a small saucepan. Simmer until slightly thickened. Add salt to taste.
5. Tip the hot wings into a bowl, add the sauce and stir to coat well. Place onto a platter and serve with sliced fresh jalapeño.

OPTIONAL:

You can remove the chilli seeds for a milder flavour.