Hellfire Wings

• 1½ kg chicken wings, split into flats and drums
• 1 tbsp baking powder (not baking soda)
• 1 tsp salt
• 60 g butter
• 2 tbsp Divine Peppers Hellfire, or less
• 1 tbsp honey
• 1 tsp cider vinegar
• Blue cheese dip and celery, to serve

Nothing is saved. Refresh to start over.

Method

Tick things off as you go

1. 01Dry the wings thoroughly with paper towel. Wet skin will never crisp.
2. 02Toss them with the baking powder and salt until evenly coated.
3. 03Arrange on a rack over a tray and bake at 120°C for 30 minutes, then raise to 220°C for 15 to 20 minutes until blistered and golden.
4. 04Melt the butter with the Hellfire, honey and vinegar. Do not let it boil.
5. 05Tip the hot wings into a bowl and toss with the sauce a spoonful at a time, tasting as you go.
6. 06Serve at once with blue cheese and celery.