Ingredients
1kg of chicken wings

Ingredients for the dry rub
2 tsps dark muscovado sugar
2 tsps smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 lemon, zested
1 tsp salt
¼ tsp black pepper
½ bunch of chives, finely chopped

Ingredients for the Alabama sauce
25g of mayonnaise
1 tsp cider vinegar
1 tbsp light brown sugar
1 garlic clove, grated
1 tsp horseradish sauce
1 tsp smoked paprika
½ tbsp lemon juice
½ tbsp Worcestershire sauce
1 dash of Tabasco, or to taste
Celery salt, to taste

Method
Mix together the dry rub ingredients and rub all over the wings until they are fully coated.  Place in the fridge for at least 3 hours and up to 24 hours.

To cook outside: get the coals burning and when they are white hot, cook the wings over indirect heat for about 30-40 minutes, or until golden and cooked through, turning from time to time to stop them burning.

Meanwhile, mix all of the sauce ingredients together, seasoning with celery salt and freshly ground black pepper to taste and adjusting the tabasco according to how hot you like things to be.  I found 3 shakes worked perfectly.

If you want to cook inside, preheat the oven to 200c.  You need to use a large tray so that the wings have space around them and are in a single layer, this is important to get them crispy.  Put into the oven for 20 minutes.

Turn your wings over and cook for another 10-15 minutes.  The wings should now be cooked.

Once your wings are cooked, liberally brush the wings with the Alabama sauce and either put back on to your coals for turning until golden or return to the oven for a final 10 minutes.

Sprinkle with the chives and put any remaining sauce on the side for dipping.

Alternatively you can cook these in your air fryer in batches.

- Recipe adapted from Great British Chefs - Around the table