If you love buffalo chicken wings, but always think ‘this chicken is delicious, but needs to be bigger’ then this recipe is for you!

Ingredients

• 1½ kg chicken thighs and drumsticks
• 180g sea salt flakes
• 90g soft dark brown sugar
• 2 tbsp chilli flakes

• 2 tbsp sweet smoked paprika
• 1 tbsp ground cumin
• 1 tbsp sea salt flakes
• 1 tbsp dark brown sugar

• 75g butter
• 125ml hot chilli sauce
• 1 tbsp maple syrup

• 75g butter
• 1 onion, finely chopped
• 3 corn cobs
• 1 tsp sugar
• 125ml single cream
• grated cheddar

Instructions

1. Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it’s dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you’re ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
2. Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
3. Make the creamed corn. Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.
4. Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with the creamed corn