You get to control the spice, add more or less chilli flakes, that's up to you.
I don't bake the wing tips, I freeze them for when I'm making a soup, but you can bake them if you like.
1/3 cup barbecue sauce
1 tablespoon Worcestershire sauce
2 spring onions, thinly sliced
1/2-1 teaspoon chilli flakes, to taste
1kg chicken wings
In a bowl combine barbecue and Worcestershire sauces with spring onion and chilli flakes. Season with salt and pepper, to taste. Stir to combine. Add chicken wings, toss to coat all over. Refrigerate for 2 hours, turning occasionally.
Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper.
Place chicken in a single layer, presentation side down. Bake for 25 minutes, turn chicken over and bake a further 25-30 minutes or until golden and cooked through.
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