Prep Time



Cook time




  • 3 tablespoons FRANK'S RedHot® Original Cayenne Pepper Sauce, plus extra to serve
  • 3 garlic cloves,, crushed
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime, , juice
  • 1 tablespoon honey
  • 1 large pinch crushed chillies
  • 1 kilogram chicken wings, tips discarded
  • 2 Spring onions to garnish, , sliced
  • 5 grams Sesame seeds to garnish


  1. Pierce each chicken wing in several places with the tip of a sharp knife.
  2. Combine the FRANK'S RedHot® Original Cayenne Pepper Sauce, garlic, vinegar, honey and lime juice in a large bowl, add the chicken wings and toss to coat. Marinade for 20 minutes at room temperature or cover and refrigerate for up to 12 hours (remember to bring to room temperature before cooking).
  3. Pre-heat the oven to 230°C, 450°F, Gas Mark 8. Line a tray with foil and arrange the wings in a single layer. Spoon over any excess marinade. Sprinkle with the chilli flakes and roast for 25 minutes, turning at least once. Sprinkle with sesame seeds and spring onions before digging in!