Method:

• Preheat the oven to 200°
• Combine the cornflour, flour, smoked paprika, cumin, salt, and pepper in a large bowl.
• Toss the chicken wings through the flour mix until they’re evenly coated.
• Lightly oil a large baking tray.
• Dust excess flour off the wings and place them on the tray, spacing them out evenly.
• Roast the wings in the oven for 45 minutes, until crispy.
• Heat the harissa, sriracha, and honey in a pan over a medium heat. Add a teaspoon of water to loosen it.
• Toss the wings through the sauce. Place them back on the baking tray and roast for a further 10-15 minutes.
• Make the dressing by whisking the tahini, lemon juice, salt, and pepper together. Add a splash of water to loosen it up. Season to taste.
• Serve the wings hot, garnished with sesame seeds. And don’t forget to serve your tahini dressing on the side.