Matt Tebbutt showcased a tasty Tex-Mex chicken wings with buffalo sauce dish on Saturday Kitchen.

The ingredients for the chicken are: 600g chicken wings, drumsticks and wing attached, 5 chipotle chillies, rehydrated, 3 garlic cloves, crushed, 2 tbsp tomato ketchup, 1 tbsp honey, 2 limes, juice only and vegetable oil, for frying.

For the flour: 200g plain flour, 100g cornflour, salt and pepper.

For the buffalo sauce: 120g unsalted butter, 1–2 tbsp white wine vinegar, ½ tsp Worcestershire sauce, 150g hot sauce, ¼ tsp cayenne pepper and ¼ tsp garlic powder.

For the garnish: 50g pickled jalapeno chillies, sliced, 3 spring onions, sliced, 2 tbsp chopped fresh coriander and 1 lime, cut into wedges.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.