The ultimate, to me, chicken wing recipe.
Prepare the wings. Dry them then cut in half along the joint. I was surprised this made a difference. Set the oven to 200C/180C fan.
Mix the spice rub ingredients and crush in a pestle and mortar. Coat the chicken wings in the dry rub. Put in the oven in a tray covered with foil for 30 minutes, turning halfway.
Simmer the glaze mix for 5 minutes until slightly thick. Coat the wings in the glaze and then return to the oven of put on a barbecue for 10 minutes or so. Top with chopped spring onion.
Feel free to make substitutions. The second time I made this I added a little liquid smoke to the glaze for example. The basic method remains the same.
Serve with white rice (Nishiki in your rice cooker) or potato wedges, and a side vegetable like sweetcorn, charred on the BBQ if you like.