Crispy chicken arms with hot sauce 

Cook time: 2 minutes 

Prep time: 45 minutes 

Serves: 2

12 plump free range chicken wings  

1 cup red wine  

6 tbsp soy sauce  

2 cups Panko crumbs 

5 tbsp poppy seeds 

5 tbsp sunflower oil  

1 cup flour  

3 eggs, beaten with 1 tbsp water  

Salt and black pepper  

Mike's hot sauce  

1 tbsp sunflower oil

½ red onion, diced

2 cloves garlic, minced

1 tbsp tomato paste

½ tsp ground cumin

1 tbsp smoked paprika  

400gm diced tomatoes  

¼ cup water  

4 tbsp soft brown sugar  

3 tsp Worcestershire sauce

2 tsp Dijon mustard  

1 tsp salt & white pepper  

3 fresh red chili, chopped seeds and all

Preheat oven to 180*C (fan-forced). Separate the wings at the first joint. Set aside the first joint of the wings for making stock.  

Place the remaining plump wings into a pot with wine and soy sauce. Add just enough water to cover the chicken. Bring to the boil, reduce heat and simmer for 5 minutes. Drain, then place chicken wings in fridge to cool. In a large bowl, mix together the Panko crumbs, poppy seeds, oil, salt and pepper. Place flour and eggwash in two other separate bowls. remove skin from chicken and pass through flour, then eggwash, then poppy crumb.  

Place on a baking tray and bake for 25 minutes. Serve with hot sauce  

Mike's hot sauce  

Heat oil in a saucepan over medium heat. Add onion and cook until soft. Add garlic and cook for one minute. Reduce heat, add tomato paste, cumin and smoked paprika and stir. Add all remaining ingredients. Stir until combined, and cook until slightly thickened (approx. 10 minutes). Taste and adjust salt, pepper and hot sauce if necessary. Blitz until smooth. 

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