Crispy Honey Chipotle Wings
Coat the wings in 100g cornflour and set aside.
In another bowl, combine the remaining 60g cornflour with 30g plain flour, ½ tsp salt, and 150ml of ice cold water. Whisk until smooth.
In a small saucepan, heat the butter with the Bull’s-Eye Louisiana Chipotle With Cajun Spices Hot Sauce, the juice of a lime, and 3 tbsp honey. Mix and bring to a bubble before cooking for 5 mins.
Heat up a large pot of vegetable oil for frying the wings.
Dip the wings in the batter and then straight into the frying oil. Deep fry on a medium-high heat for 5-6 mins until lightly golden and very crispy.
Toss the wings in the sauce and serve with finely chopped chives.