• 4.4 lbs. (2kg) chicken wings

• 1½ cups pure maple syrup

• 2½ teaspoons Worcestershire sauce

• 3 cloves garlic – finely crushed

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• ¼ teaspoon sea salt flakes

• Cracked black pepper to taste

• ¼ cup water – (plus extra if required)

• ½ cup sliced spring onions

Method:

Preheat the oven to 356°F (180°C)

Line two baking trays with baking paper and set aside.

In a medium to large bowl, whisk the maple syrup, Worcestershire sauce, crushed garlic, onion powder, garlic powder, sea salt flakes and cracked pepper together.

Stir through half the water.

Add the chicken wings.

Mix through until all the wings are fully coated.

Place the wings, along with the maple garlic sauce, into a non-stick heavy based saucepan.

Cook over medium/high heat for 18-25 minutes, occasionally stirring, until the chicken is cooked through and the sauce has become thick and sticky.

Garnish with freshly cut spring onions.

Serve hot with extra pan sauce.