If serving your wings with baked potatoes, place your potatoes directly on the middle oven rack (without foil) and bake them at 200°C (180°C fan) for 60 to 75 minutes, allowing up to 90 minutes for extra-large ones, until a fork glides effortlessly to the centre. To speed up the process, simply microwave the pierced potatoes for 5 to 8 minutes first before finishing them in the hot oven for 20 minutes.

meanwhile, Heat oven to 180C/160C fan/gas 4. Toss the chicken wings in some oil and seasoning in a baking tray. Cook for 30 mins. Combine the butter, hot chilli sauce, sugar and maple syrup in a saucepan with a good pinch of salt, and bubble until thick and glossy. Brush the mixture all over the chicken, then return to the oven for 20 mins – turning and painting halfway through cooking – until sticky. Serve with celery sticks and sour cream for dunking.

Combine the butter, Mexican style hot chilli sauce, light brown soft sugar and maple syrup in a saucepan with a good pinch of salt, and bubble until thick and glossy. Brush the mixture all over the chicken, then return to the oven for 20 mins – turning and painting halfway through cooking – until sticky.

Serve the sticky wings with celery sticks and soured cream for dunking and a baked potato on the side, loaded with soured cream, if you like.