Chilli honey & saffron wings

Bring a half-full kettle of water to the boil. Grind the saffron and salt to a fine powder using a pestle and mortar. Pour over 40ml just-boiled water and set aside to steep and cool for 5-10 minutes.

In a large bowl, mix together the garlic and ginger pastes, black pepper, turmeric, cumin, oil and thyme, then pour in the saffron water and mix well. Add the chicken to the bowl and rub in the paste to coat them all over. If you are preparing ahead, cover and chill in the fridge until ready to cook (for up to 24 hours).

Preheat the oven to 230°C, gas mark 8. Put the chicken wings on a large baking tray and cover with foil (discard any excess marinade). Put in the oven, then reduce the temperature to 220°C, gas mark 7, and roast for 35 minutes.

Meanwhile, for the glaze, boil a half-full kettle of water. Put the saffron in a pestle and mortar with the brown sugar, then grind to a fine powder. Pour over 30ml just-boiled water and set aside to steep for 5-10 minutes. Put the honey in a small pan and set over a medium- low heat. Add the chilli flakes and saffron water, then gently simmer and melt the honey (about 5 minutes). Increase to a medium heat and let the glaze bubble (it will begin to froth up), stirring regularly, for 10 minutes. Scatter in 1 sliced salad onion, reduce to a medium-low heat and simmer for another 5 minutes. Remove from the heat and set aside to cool (it will thicken as it cools).

After the initial roast, remove the foil from the chicken and return to the oven for 5-10 minutes, until golden and slightly charred. Turn the wings over and roast for a final 5 minutes until completely cooked through, the juices run clear and no pink meat remains. Transfer to a serving platter and pour over the glaze. Use tongs to turn the wings in the glaze and coat well. Serve with the remaining salad onions scattered over.