Paprika & Chilli Chicken Wings

📝 Ingredients

• 6 whole chicken wings (about 100 g each)
• 2 tsp cornflour
• 2 tsp smoked paprika + ½ tsp cayenne pepper
• 1 tsp garlic powder
• 1 tbsp sunflower oil
• 1 tbsp honey
• 150 g Greek yoghurt, 2% fat (for the sauce)
• ½ lemon
• Salt, black pepper

🍴 Utensils

• Baking tray and wire rack
• Baking paper
• Mixing bowl
• Pastry brush
• Kitchen scissors
• Small bowls

📖 Steps

1. Preheat the oven to 220 °C, fan setting if possible. Cut the wings at the joints with kitchen scissors to separate the drumette from the flat, and remove the tips, which burn and have hardly any meat.
2. Dry the pieces very thoroughly with kitchen paper, patting each side: this is the secret to crispy skin, as any moisture would make it boil rather than crisp up.
3. In a small bowl, mix the smoked paprika, cayenne pepper and garlic powder. Take out ½ tsp of this mixture and set it aside for the glaze, then add the cornflour, 1 tsp salt and some pepper to the rest.
4. Put the wings in a large bowl, drizzle with the oil and toss, then sprinkle over the cornflour mixture and toss until every piece is evenly coated in red.
5. Place a wire rack on the tray lined with baking paper and arrange the wings on it skin side up, well spaced so the air can circulate. Bake for 20 min, turn the pieces, then cook for another 15 min until the skin is golden and crispy.
6. Mix the honey with the reserved spices and 1 tsp lemon juice. Brush it over the wings and return them to the oven for 5 min, until glazed and glossy. Keep a close eye on them: honey burns very quickly at this temperature.
7. Meanwhile, mix the Greek yoghurt with the rest of the lemon juice and a pinch of salt. Serve the wings piping hot, 4 pieces per person, with this cool sauce to tame the heat.