1. Cut the wings at the joint and pat them COMPLETELY dry with kitchen paper – damp skin never crisps.
2. Season with salt and dust with a little flour.
3. Lay on a rack over a lined tray and roast at 200°C for 40-45 minutes, turning halfway.
4. For the sauce, melt the butter and stir in the cayenne, smoked paprika, vinegar and honey.
5. Tip the hot wings into a large bowl, pour over the sauce and toss to coat.
6. Serve immediately with celery sticks and a soured cream dip.
Tip: The rack is essential: the fat drips away and the underside stays crisp too. Sauce them only at the last second or the skin goes soggy.
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