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
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.