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Preheat the oven to gas 6, 200°C, fan 180°C, and grease a large baking tray. In a small bowl, mix ½ teaspoon of hot chilli powder, 1 teaspoon of ground coriander, 1 tablespoon of chicken seasoning and 2 teaspoons of paprika. Mix well before sprinkling over 1kg chicken wings to coat. Roast for 40-45 mins until cooked through.
Meanwhile, mix 150g of soured cream with 10g fresh chives and season with a pinch of salt. Cover and chill in the fridge
For the glaze, in a small bowl mix 1 tablespoon of sriracha (or 2 if you'd like it spicier) with 2 tablespoons of brown sauce, 2 tablespoons of honey, and ¾ x 15g tube of red food colouring, if using. Cover and set aside.
Remove the chicken from the oven, brush all over with the glaze and return to the oven for a further 10-15 mins until fragrant and sticky. Serve with the soured cream dip.
