Spicy, buttery, crispy . . . they’ve got it all going on. I first fell in love with spicy wings over 30 years ago whilst on a working holiday in USA. They were a revelation to me — devastatingly spicy but tempered by a cooling sour cream sauce for dipping the wings into. 

Serves one 

• 4 free-range whole chicken wings, or use 8 nibbles 
• salt 
• oil for baking 
• juice of 1 lemon 
• 1 tablespoon chilli sauce - I use tabasco 
• ½ teaspoon smoked paprika 
• ½ teaspoon cayenne pepper 
• 3 tablespoons melted butter 
• ¼ cup sour cream 
• 2 tablespoons grated Parmesan or frozen blue cheese (see note) 

1. Preheat the oven to 220°C. Line a baking tray with baking paper.
2. Using kitchen shears, cut between the joint of the wings to produce a drumette and a wingette (I may have made that word up, winging it, as it were, but I’m sticking with it) if using whole wings.
3. Place the chicken pieces on the lined baking tray and liberally season with salt. Drizzle with oil and place in the oven to bake until cooked through and golden, about 25–30 minutes.
4. In a saucepan, whisk together the lemon juice, chilli sauce, paprika and cayenne pepper. Bring to a simmer over a medium heat. Whisk in the melted butter and return to a simmer until the sauce thickens slightly.
5. Remove the chicken from the oven and toss in the hot sauce. Season.
6. Combine sour cream and cheese in a small bowl.
7. Dip wings into the cooling sour cream sauce and eat.

Note: Freezing blue cheese makes it super easy to grate 

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