Made with sour twangy tamarind, with a kick of chilli, mellowed with honey – grab some paper towel because you’re going to get sticky.

• 12 chicken wings
• 2 tsp baking powder
• 1 tsp five spice powder
• ½ tsp salt
• ½ tsp dried garlic powder
• ½ tsp chilli powder
• 2 tsp vegetable oil
• 2 tbsp runny honey
• 1 tbsp tamarind paste
• 1 tbsp sriracha or other chilli sauce
• 6 spring onions, finely chopped
• Sesame seeds, toasted

1. Put the baking powder, five spice, salt, garlic powder and chilli powder into a large bowl and mix
2. Add the chicken wings and toss through the dry brine mixture until evenly coated
3. Cover the bowl and leave in the fridge for an hour
4. While they’re resting, pre-heat the oven to 200C fan (220C). Cover a baking sheet with foil and coat with the veg oil
5. Place the wings in a single layer on the oiled foiled baking sheet and put into the oven
6. Bake for 10 mins then turn down the heat to 160C fan (180C) for 40 mins, flipping the wings over half way through
7. Mix the glaze – the honey, tamarind and sriracha – together in a large heatproof bowl
8. When the wings are cooked, throw them into the bowl and gently toss (or use tongs to turn them over) until they’re thoroughly coated
9. Leave to one side to cool slightly and allow the glaze to dry to a sticky coat
10. Garnish with spring onion and sesame seeds. Try to avoid consuming them on the way to the table/sofa. Maybe next time double the recipe, just to be on the safe side

Delicious indulgent, spicy Sunday evening dinner. Feeds 2 generously

• 1 tbsp sesame oil
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 heaped tbsp gochujang
• 1 tbsp rice vinegar
• 400g chicken thighs, trimmed and cut into bite-sized pieces
• 2 tbsp cornflour
• 1 tbsp sesame seeds
• ½ tsp white pepper
• ½ tsp salt
• 2 tbsp veg oil

1. Mix the sesame oil, honey, soy sauce, gochujang and rice vinegar in a small bowl with 2 tbsp water
2. Mix the cornflour, sesame seeds, pepper and salt in a bowl and toss the chicken pieces in it
3. Heat the oil in a deep frying pan, shake off the chicken pieces and fry until crispy, toasty brown and cooked through
4. Add the sauce to the pan, mix through and heat until bubbly, sticky and coating the chicken
5. Serve over rice, sprinkled with chopped spring onions and toasted sesame seeds