Chicken wings with sweet soy & burnt lime butter

Preheat the oven to 230˚C, gas mark 8. Put a large baking tray in the oven to heat up. Put the chicken wings in a bowl and season with the dried rosemary, salt and pepper, then coat in the cornflour. Carefully line the hot baking tray with baking parchment. Put the chicken wings on top; brush with vegetable oil. Reduce the heat to 220˚C, gas mark 7, and cook for 40 minutes, turning halfway through, until the skin is golden and crispy, and the meat is cooked through, the juices run clear and no pink meat remains.

Meanwhile, scorch the lime halves by placing them on a hot griddle pan, cut-side down, for 2-3 minutes. When cool enough to handle, juice two of the lime halves and set aside.

When the chicken wings are almost cooked, put the soy sauce, mirin, sugar, honey and crushed garlic in a wok or saucepan with 100ml water. Bring to the boil and cook until the sugar has dissolved and the sauce has thickened slightly (about 5 minutes in all). Add the lime juice, then take off the heat and stir in the butter. Brush the soy and lime butter all over the crispy chicken wings and serve with the remaining scorched lime halves on the side.