INGREDIENTS

• 1 cup Diemen’s Original Hot Sauce
• 30 chicken wings
• 1/2 cup or 100g butter (unsalted)
• 1 tbsp white vinegar
• ½ cup plain white flour
• salt + pepper
• olive oil

METHOD

1. Wash and dry the chicken wings then cut them at the joints and remove the wing tips (see note below).
2. Preheat the oven to 180 degrees Celsius with dry air.
3. Transfer the flour to a large bowl and add a few pinches of salt and pepper. Coat the chicken wings in the flour lightly. 
4. Heat 2 or more large pans with a good drizzle of olive oil (you will need a few pans to fit all the chicken wings, or cook them in batches).
5. Add the chicken wings to the pan and cook them on a medium heat until they are golden brown on the edge but still raw in the centre and only half cooked. Add more olive oil where necessary. Transfer each batch to a large bowl. 
6. Whilst cooking the chicken wings, prepare the hot sauce mixture by placing the hot sauce, butter and vinegar into a small pot and stir together until the butter has melted and the mixture is smooth.
7. Pour half of the hot sauce mixture over the hot wings in the bowl and move around to coat the chicken wings.
8. Prepare a couple of baking trays to fit all the wings and line the bases with baking paper. Spread the chicken wings over the trays evenly in one layer. 
9. Place the baking trays in the oven for 20 minutes.
10. Remove the chicken wings from the oven and transfer to a large mixing bowl. Pour over the rest of the hot sauce mixture and coat the wings evenly using a large wooden spoon or another utensil. 
11. Transfer to a serving plate or bowl and top with a drizzle of extra hot sauce, fresh herbs or any other side vegetables. 

Notes:

• Use a sharp knife to slice the chicken wings at the joints. Slice off the wing tips and you can save to use them for a homemade chicken stock.

 
Prep time: 15 mins.
Cook time: 30-35 (frying and baking combined) mins.
Makes: 30 wings.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.