Crispy chicken wings, three flavours

Preheat the oven to 200°C Fan (220°C conventional) and place a wire rack over a large baking (1½ tbsp) tray.

Separate the drumettes from the wingettes by cutting through the joint. Cut off and discard the wing (1½ kg) tips, or save them in the freezer to add to your next batch of chicken stock.

Pat the chicken wings (1½ kg) thoroughly dry with kitchen paper. Removing as much surface moisture as possible is important for achieving crispy skin.

Place the wings (1½ kg) into a large bowl and add the baking powder (1½ tbsp), salt, smoked paprika (1 tsp), garlic powder (1 tsp) and black (½ tsp) pepper. Toss thoroughly until every wing is evenly coated.

The baking powder (1½ tbsp) helps draw moisture away from the surface of the skin and slightly raises its pH, encouraging the skin to brown and crisp more effectively in the oven. Make sure you use baking powder rather than bicarbonate of soda.

Arrange the wings (1½ kg) in a single layer on the wire rack, leaving space between each one. The rack allows hot air to circulate around the wings, helping the underside crisp rather than steam.

Bake for 40-45 minutes, turning the wings (1½ kg) halfway through, until deeply golden, crisp and cooked through.

Divide the cooked wings (1½ kg) into three equal portions and toss each portion with one of the following sauces.

Add the parsley (30 g), coriander (15 g), chilli (1 chilli), garlic (1 tsp), olive (60 ml) oil, red wine vinegar (1½ tbsp), lemon juice (1 tbsp) and oregano (½ tsp) to a bowl. Season with the salt and plenty of black (½ tsp) pepper, then mix well.

Leave the chimichurri to sit for 10-15 minutes to allow the flavours to develop.

Add one portion of the hot, crispy chicken a wings (1½ kg) to a large bowl and toss with enough chimichurri to lightly coat them.

Transfer to a serving plate and spoon over a little extra chimichurri.

Finish with fresh coriander (15 g), parsley (30 g) and a squeeze of lemon (1 tbsp).

Add the maple syrup (80 g), bourbon (50 ml), whole grain mustard (1 tbsp), soy sauce, apple cider vinegar (1 tbsp), garlic (1 tsp), smoked paprika (1 tsp) and chilli flakes (¼ tsp) to a small saucepan.

Place over a medium heat and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the mixture has reduced slightly and become glossy.

Remove from the heat and whisk in the butter (20 g) until smooth and emulsified.

Add one portion of the crispy chicken wings (1½ kg) to a large bowl and pour over the warm glaze. Toss thoroughly until the wings are completely coated.

Transfer to a serving plate and finish with a little flaky sea salt and freshly cracked black (½ tsp) pepper.

Add the gochujang (2 tbsp), honey (2 tbsp), soy sauce, rice vinegar (1 tbsp), garlic (1 tsp), ginger (1 tsp) and sesame oil (1 tsp) to a small saucepan.

Place over a medium-low heat and cook for 2-3 minutes, stirring until smooth and glossy.

Add a little water (1 tbsp) if the sauce becomes too thick.

Stir through the sesame (1 tsp) seeds.

Add one portion of the crispy chicken wings (1½ kg) to a large bowl and pour over the warm Korean BBQ sauce. Toss until the wings are completely coated.

Transfer to a serving plate and finish with spring onions (2 onions), sesame (1 tsp) seeds, fresh coriander (15 g) and sliced chilli (1 chilli), if using.