• Separate the drumstick into winglets and drumettes, and if the tips are on them, remove them too. Keep the tips and use them to make stock if that is your thing.
• Dry the wings with kitchen paper and then season them with salt and pepper.
• Place the wings in an air fryer or oven and cook as per the instructions below.
• Whilst the wings are cooking, remove the stems from the chillies and place them in a mini blender.
• Peel the garlic cloves and add the blender.
• Peel the onion, roughly chop it and add it to the blender.
• Add the remaining ingredients for the peri peri coating and blitz until very smooth.

To cook in an Air Fryer:

• Place the chicken wings in the air fryer and cook at 130ºC or 250ºF for 20 minutes.
• Give the wings a shake and turn the temperature up to 200°C or 400°F and cook for a further 10 minutes.
• Remove the wings and place them in a bowl. Toss them to coat in the spice paste, then return them to the air fryer and cook for a final 5 minutes at 200°C or 400°F.

To Oven Bake:

• Place the chicken wings on a baking rack (skin side down) over a baking tray (lining the tray with foil helps with cleaning later), and bake at 130ºC or 250ºF for 30 minutes.
• Remove the wings and flip them over so that they are skin side up on the backing rack, turn the oven up to 200°C or 400°F and cook for a further 20 minutes.
• Remove the wings and place them in a bowl. Toss them to coat in the sauce, then return to the baking rack and drop them in the oven for a final 10 minutes.