Neven Maguire's Sriracha Chicken Wings with Cashel Blue Aioli 

INGREDIENTS

• 1 Tbsp Simply Better Expertly Blended Sriracha Seasoning
• 1 Bottle Simply Better Handmade Hot Wing Sauce
• 2 Packs Simply Better Irish Corn Fed Chicken Wings
• 2 Tbsp Simply Better Limited Edition Acacia Honey
• 50g Butter
• 1 Celery Heart, trimmed & cut into sticks
• 1 Carton Simply Better Handmade Cashel Blue Aioli
• 2 Tsp Snipped Fresh Chives

METHOD

1. In a large bowl, mix the sriracha seasoning with about half the bottle of hot wing sauce. Toss the chicken wings to coat. Marinate if time allows (up to 2 days).
2. Preheat the oven to 200°C / 400°F / Gas Mark 6. Arrange wings skin-side up on a tray and roast 30 minutes. Turn and roast 15 minutes more until cooked through and crisp.
3. Warm the remaining hot wing sauce with the honey and butter until glossy. Toss the wings in the glaze.
4. Pile onto a platter with celery sticks and a bowl of Cashel Blue aioli sprinkled with chives.