• Two packs chicken wings
• 8g salt
• 8g baking powder
• Tbsp cornflour
• Butter
• Frank’s Red Hot
• Pickle juice
• Lime juice
• Fish Sauce
• Honey
• Sesame oil
• Sesame seeds
• White pepper

Put the chicken wings in a bowl and toss with the salt and baking powder. Set aside to cure in one layer on a baking sheet or roasting tray for at least an hour but preferably uncovered overnight in the fridge.

When you’re ready to cook, preheat the oven to 230c. Toss the wings again with the cornflour, then lay on a wire rack over a baking sheet and roast, turning after 20 minutes and continuing to cook for another 20 minutes. Keep an eye on them to avoid burning while making the sauces.

For the buffalo sauce, melt the butter in a small saucepan then whisk in the Frank’s Red Hot and about a tbsp of pickle juice until emulsified. For the honey lime dressing, put about two tbsp honey over a low heat until it’s softened and liquid. Keep heating until slightly darker in colour, then add about three tbsp lime juice and the same of fish sauce. Whisk together until you have a thick, tangy, salty glaze.

When your wings are ready, split into two bowls. Rewhisk and heat the sauces, adding water to the honey lime sauce if necessary, and toss the wings through the sauces in their separate bowls. Finish the honey lime one with a little sesame oil, the seeds and some white pepper to taste. Serve.