ATÀ ỌBÀ Heat Glazed Crispy Chicken

Sticky, lacquered, and deeply smoky — these wings are the kind of thing people ask you to make again before they've finished the first batch. ATÀ ỌBÀ Heat brings a slow, building heat that clings to every crevice of the crispy coating, turning a simple tray of chicken into something genuinely memorable.

Prep: 15 mins  |  Cook: 35 mins  |  Serves: 2–4

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Ingredients

• 1kg chicken wings or drumettes, patted thoroughly dry
• 3 tbsp ATÀ ỌBÀ Heat
• 2 tbsp runny honey
• 1 tbsp soy sauce
• 1 tbsp groundnut or vegetable oil
• 1 tsp garlic powder
• ½ tsp fine sea salt
• A small bunch of fresh chives, finely sliced, to serve

Method

1. Preheat your oven to 220°C (200°C fan). Line a large baking tray with foil and place a wire rack on top — this allows the heat to circulate and keeps the skin crisp.
2. Toss the chicken pieces in the oil, garlic powder, and salt until evenly coated. Arrange in a single layer on the rack, making sure no pieces overlap. Roast for 25 minutes, turning once halfway through, until golden and cooked through.
3. Meanwhile, whisk together the ATÀ ỌBÀ Heat, honey, and soy sauce in a small bowl to make the glaze. Taste — it should be bold, sweet, and fiery.
4. Remove the chicken from the oven and brush each piece generously with the glaze. Return to the oven for a further 8–10 minutes until the glaze is deeply caramelised and the edges are just beginning to char.
5. Transfer to a warm bowl, spoon over any remaining glaze from the tray, and scatter generously with fresh chives.

Serving Suggestion

Serve with a cooling yoghurt and cucumber dip and warm flatbreads to tear alongside, or over steamed jasmine rice to soak up every last drop of the glaze.