Step 1

Cut chicken wings in half between the joints, then trim off the tips. Melt butter in a frypan over medium heat, then add Tabasco and Worcestershire sauces, and 1/2 teaspoon each of salt and pepper, stirring well.

Step 2

Combine wings and sauce mixture in a bowl and marinate, covered, in the fridge for a few hours or overnight.

Step 3

Preheat the oven to 220°C. Line a baking tray with baking paper.

Step 4

Arrange the wings on the tray and bake for 20 minutes or until golden brown and cooked through.

Step 5

Meanwhile, for the kickass barbecue sauce, heat the olive oil in a saucepan over medium-low heat. Add the onion, garlic, coriander, cumin, allspice and cayenne, and cook, stirring, for 5 minutes or until the onion is soft. Add the brown sugar and malt vinegar or lemon juice, and stir until combined.

Step 6

Add the tomato sauce, Dijon mustard, Worcestershire sauce and 1 cup (250ml) water, then season with sea salt and freshly ground black pepper. Increase heat to medium-high and bring to the boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until thickened.

Step 7

Allow to cool slightly, then puree in a blender. Cool completely, then scatter with spring onions to serve, if desired.

Step 8

Serve the wings with a bowl of kickass barbecue sauce for dipping.