Ingredients

• 1.5kg chicken wings
• 3T butter, melted
• 2T olive oil
• 2t garlic powder
• 1t salt
• 1/3t ground pepper

Sauce

• 4T butter
• 1t ginger, grated
• 1/4c runny honey
• 3T Culley’s Carolina reaper hot sauce
• 1T soy sauce
• 1T lime juice
• 1T rice wine vinegar
• 1t cornflour
• 2t sesame seeds
• Lime to serve

Method

1. Preheat the oven to 200˚C and line a baking sheet with baking paper.
2. In a small bowl mix together the butter, olive oil, garlic powder, salt and pepper. Pat the chicken wings dry with paper towels then place in a bowl and toss in the butter mixture.
3. Spread the wings across the baking tray and bake for 50 minutes, turning at halfway.
4. To make the sauce, melt the butter in a small saucepan over a medium heat. Cook the ginger for 1 minute then add the honey, Culley’s hot sauce, soy sauce, lime juice, and vinegar. Continuously stir until it comes to the boil, then stir in the cornflour. Cook for another 30 seconds or until it has thickened up slightly. 
5. Baste both sides of the cooked chicken wings with the sauce and return to the oven. Turn the oven onto grill and cook for another 4-5 minutes or until nicely browned and starting to crisp. 
6. Sprinkle with sesame seeds and serve with lime.