3 ways with sriracha

Add a little heat using this umami sauce from Thailand

- ADAM BUSH

Sriracha chicken wings

50 MINUTES | SERVES 4 AS A SIDE EASY

cornflour 5 tbsp

garlic granules 1 tsp

smoked paprika 2 tsp

whole black peppercorns ground to make 1 tsp

chicken wings 1.5kg, drums and flats separated

toasted sesame seeds 2 tsp

spring onions 2, thinly sliced on an angle

SAUCE

sriracha 6 tbsp

soy sauce 3 tbsp

runny honey 3 tbsp

rice vinegar 2 tbsp

1 Heat the oven to 200C/fan 180C/gas 6. Tip the cornflour, garlic, paprika, pepper and a big pinch of salt into a large bowl and mix briefly before adding the wings and tossing until each is fully coated.

2 Put a large cooling rack over a large roasting tray, then lay the wings onto the rack, leaving a little space around each. Roast in the oven for 45 minutes until really golden and crisp.

3 Put all of the sauce ingredients into a small pan with a little seasoning and heat gently. Once the wings are really crisp, put them in a bowl and pour over the sauce. Mix really well then tip into a serving bowl. Sprinkle over the sesame seeds and spring onions, and serve.

PER SERVING 360 kcals fat 11.7G | saturates 3.16 carbs 44.36 | sugars 24.7G fibre 1.6G | protein 18.7G salt 3.2G