• Separate your chicken wings into winglets and drummettes and pat them dry with kitchen paper.
• Place them into a large bag and add the remaining ingredients for the chicken. Blow the bag up like a balloon and shake well to coat.
• Arrange the chicken on a baking grid "skin side" down.
• Roast in the oven at 130ºC or 250ºF for 30 minutes.
• Flip the chicken and turn up the oven to 200ºC or 400ºF and cook for another 30 minutes.
• Mix all of the ingredients for the hot sauce in a 15cm or 6" saucepan and reduce by half over a medium-high heat. This should take around 15 minutes.
• Place the chicken in a large bowl and pour over the sauce, and stir with a spoon to coat.

Air Fryer Instructions:

• Prepare the wings in the same manner as indicated above.
• Spray the basket of the air fryer with oil.
• Cook for 20 minutes at 180° or 200°F, shaking halfway through and when finished.
• Turn the heat up to 200°C or 400°F and cook for a final 7 minutes.
• Then coat with the sauce.

Deep Fryer Instructions:

• Prepare the wings by cutting and patting them dry.
• Season the wings with plain salt rather than with the dry ingredients.
• Add the dry ingredients into the sauce to mix, with the exception of garlic salt, which should be replaced by dried garlic flakes or garlic granules.
• Fry the wings in oil at 190°C or 375°F for 8-10 minutes.
• Drain the wings, then coat them in the sticky sauce.