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Heat oven to 220C/200C fan/gas 6. Put the chicken wings in a large roasting tin. Mix the honey, soy and 1/2 tbsp sesame seeds in a bowl, then pour over the wings. Use your hands to mix and ensure all the wings are coated, then roast for 20 mins until cooked through, sticky and golden.
Meanwhile, combine the soured cream, buttermilk, mayonnaise, lemon juice and paprika. Season well, then chill until ready to serve.
When the wings are cooked, scatter over the remaining sesame seeds and the chilli. Serve with the dip, and some carrot and celery sticks for dunking.