Method:

1. Line tray with baking paper and preheat oven to 220C fan forced.
2. Pat dry chicken with a paper towel.
3. Add to a large bowl the baking powder and seasoning and combine well.
4. Toss the wings into the bowl and coat with the baking powder mixture.
5. Place onto baking tray and cook for 25- 30 minutes until golden. Remove from oven.
6. Melt butter and honey in a pot along with Chang’s Original Hot Chilli Sauce. Bring to boil and then set aside until chicken is ready.
7. Pour Buffalo Sauce over hot chicken wings and evenly coat. Serve immediately.