Miso-caramel custard crunch chicken wings

Preheat the oven to 220ºC, gas mark 7 and line a large oven tray with baking parchment. Pat the chicken dry with kitchen paper. Combine the garlic granules, custard powder and a large pinch of salt in a large bowl. Mix well, then add the chicken and toss well until thoroughly coated.

Arrange the wings in one layer on the prepared tray, shaking off any excess powder. Cook for 40 minutes, until thoroughly cooked, the juices run clear and there is no pink meat.

Meanwhile, mix the sugar with 2 tbsp cold water in a small saucepan. Cook over a low heat until the sugar dissolves, then bring to the boil and cook for 3-5 minutes more, until it turns amber. Remove from the heat and whisk in the miso and lime juice until smooth. Add the white and black sesame seeds.

Pour the caramel custard over the cooked wings, then return to the oven for 3-5 minutes more until shiny. Leave to cool for 5 minutes, then serve topped with chilli, salad onion and lime wedges on the side for squeezing over.