• 6 (about 850g) chicken wings
  • 60ml (1/4 cup) maple syrup
  • 60ml (1/4 cup) bourbon whiskey
  • 2 tsp red Tabasco pepper sauce
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • Large pinch of cayenne pepper
  • Blue cheese sauce

  • 75g (1/4 cup) light sour cream
  • 65g (1/4 cup) mayonnaise
  • 80g Castello blue cheese, coarsely chopped
  • 1 tsp fresh lemon juice
  • 1 small garlic clove, crushed

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  • 1/4 cup tomato sauce
  • 1/3 cup barbecue sauce
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup brown sugar
  • 2 teaspoons spicy barbecue seasoning (see note) or smoked paprika
  • 12 (1kg) chicken wings, cut in half at joint
  • 1kg frozen potato wedges

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  • 3/4 cup Ong’s Teriyaki Sauce
  • 3/4 cup Mae Ploy Sweet Chilli Sauce
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 1 tablespoon Yeo’s Pure Sesame Oil
  • 2cm piece ginger, finely grated
  • 2 garlic cloves, crushed
  • 24 chicken wings
  • 2 tablespoons sesame seeds

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  • Vegetable oil, to grease
  • 1kg chicken wings
  • 60ml (1/4 cup) fresh lemon juice
  • 1 tsp grated lemon rind
  • 60ml (1/4 cup) honey
  • 2 tbs soy sauce
  • 1 1/2 tbs sesame seeds
  • Mixed salad leaves, to serve
  • Sliced white crusty bread, to serve

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  • 1 cup self-raising flour
  • 1 teaspoon onion salt
  • 1 teaspoon chicken salt
  • 2 teaspoons lemon pepper
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried mixed herbs
  • 2kg chicken wings
  • olive oil spray
  • oven-baked fries, to serve

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  • 12 chicken wings, tips removed and wings cut in half at joint
  • 2 cloves cloves garlic, peeled and coarsely chopped
  • 1/2 onion, cut into chunks
  • 1/4 cup soy sauce
  • 1/4 cup Asian fish sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sesame oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon white sugar

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