Ingredients
• 1 cup plain flour
• 1 Tbsp sweet smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 tsp garlic powder
• Sea-salt flakes and freshly ground black pepper, to season
• 1kg chicken wings
• ²⁄³ cup tomato sauce
• 100g unsalted butter, melted
• Celery sticks, to serve Blue cheese dressing or ranch dressing, to serve
Method
-
Preheat oven to 220°C and line an oven tray with foil. Put flour, paprika, cumin, thyme and garlic powder in a large zip lock bag. Season generously with salt and pepper and shake well to combine. Set aside.
-
Using a sharp knife, cut each wing into 3 pieces, discarding tips. Add chicken to bag, seal, then shake well to coat. Arrange chicken on prepared tray and set aside for 10 minutes to marinate.
-
Bake for 20 minutes or until lightly browned.
-
Put tomato sauce and butter in a small bowl and stir until combined. Using a pastry brush, baste chicken with tomato sauce mixture. Bake for a further 15 minutes, basting every 3 minutes or until chicken is glossy and sticky.
-
Serve chicken with celery sticks and blue cheese dressing or ranch dressing on the side.