Hot & Sticky Wings

INGREDIENTS

20 chicken wings, with skin
¼ cup oil
1 tbsp Supreme Garlic Powder
1 tbsp Supreme Onion Powder
1 tsp Supreme Coarse Black Pepper
1 tbsp Supreme Cayenne Pepper
1 tbsp Supreme Smoked Paprika Powder
1 tbsp baking powder
Salt to taste
1 tbsp vinegar
½ cup cornflour

Sauce:
1 cup ketchup
1 cup bbq sauce
½ cup apricot jam
¼ cup soy sauce
¼ cup worcestershire sauce
1-2 tbsp Supreme Cayenne Pepper
1 tbsp Supreme Smoked Paprika
1 tbsp Premium Finest Tomato Paste
2 tbsp Balsamic Vinegar
1 tsp Supreme Coarse Black pepper
1 tsp Supreme Garlic Paste
Salt to taste

Garnish:
Sliced spring onions

METHOD

In a bowl mix together oil, garlic powder, onion powder, coarse black pepper, cayenne pepper, smoked paprika, baking powder, salt and vinegar. Add chicken wings and mix well. Cover and marinate in the fridge for 4 hour or overnight. Remove wings from fridge an hour before baking. In a bowl mix together all the ingredients for the sauce and set aside. Preheat oven to 200°c. Set a wire rack inside a large baking tray. Mix in cornflour into the wings spread in a single layer on the wire rack. Bake wings for 40 minutes turning them halfway until cooked through and skin is crispy. Remove from oven, add chicken wings into the sauce and toss to coat evenly. Place wings back in a single layer on prepared rack and bake for 15 minutes or until glazed. Garnish with spring onions and serve immediately.